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Easy white Bloomer Bread recipe

White bloomer bread loaf
White bloomer bread

Homemade bread – if you've baked before, you know there's nothing tastier than a home-baked loaf. If you've never tried baking one, well, then it's time to start!

So, why bother baking when you can get lovely fresh bread from the supermarket? Firstly, you have control over the ingredients, allowing you to choose whole grains, control sugar and salt levels, and avoid preservatives commonly found in commercial bread. Additionally, homemade bread doesn't have the additives and stabilizers used in mass-produced varieties. Plus, baking at home enables you to experiment with nutritious flours and incorporate seeds or nuts for added health benefits. Ultimately, homemade bread provides a more wholesome and customizable option compared to many store-bought alternatives.

I've been baking bread for years and have experimented with a few recipes, but I must say that the one below is my favorite for a plain white bloomer. And before you ask, no, I don't bake bread every day. Like any other busy working mum, this treat is a weekend-only affair, but baking a couple of loaves means that we can have bread for the week when desired.


- 500g Bread Flour

- 320ml water

- 10g salt

- 10g yeast

- 30g soft butter

- Dash of olive oil

I normally use a food processor to knead my bread, but you can easily do this by hand; it will just take a little bit longer.

Combine flour, salt, yeast, oil, butter, and water in a food processor. Knead for 10 minutes until smooth. Place the dough in a lightly oiled bowl (or use the same bowl), cover, and let it double in size (1-3 hours).

After rising, transfer the dough to a floured surface. Knock back the dough and start shaping, making sure to tuck the ends under to form an oval. The seam must always be at the bottom, and the top of your bread loaf must be as smooth as possible.

Place the shaped dough on a baking tray, cover with a plastic bag or a clean kitchen towel, leaving space for rising. Prove until doubled (about 1 hour). Preheat the oven to 180C, with a roasting tray on the bottom shelf.

Dust the loaf with flour and score diagonal slashes or whatever way your artistic side will take you. Pour some water into the heated roasting tray for steam. Bake on the middle shelf for 30/35 minutes. To make sure the bread is cooked, tap on the bottom – it must sound hollow. If still unsure, insert a skewer, and if it comes out clean, it's ready. Cool the bread on a wire rack or enjoy it while warm with butter; this is how I like it.

This is as simple as that.


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