White farmhouse loaf


  1. Preheat non-fan oven tae 220°C
  2. Oil and flour a 2lb loaf tin
  3. In a large bowl, mix the flour, yeast, salt and sugar together
  4. Make a well in the centre of the dry ingredients and pour in the water and oil
  5. Mix wi’ hands tae form soft dough
  6. Add a little extra water if required
  7. Knead the dough on a lightly floured surface for around minutes or until smooth and elastic
  8. Form the dough intae a ball and place in an oiled bowl, smooth side up, and cover with cling film. Leave in a warm place for at least 1 hour or until doubled in size
  9. Gently knead the dough and form intae a rectangle shape tae fit prepared tin
  10. Place dough intae tin and cover loosely wi’ cling film
  11. Leave tae rise for a further 30 minutes
  12. Dust the top wi’ a little flour
  13. Bake in the oven for 20 minutes
  14. Reduce temperature tae 200°C and bake for a further 20 minutes or until golden-brown
  15. Turn oot loaf onto a wire rack and cool


  • 450g strong white flour
  • 1½ teaspoons dried yeast
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 300ml lukewarm water
  • 1 tablespoon olive oil

Backing Equipment

  • 2lb loaf tin
  • Large bowl
  • Cling film