The Fabulous Baker Brothers

Baker Tom Herbert shares his classic white bread recipe on The Fabulous Baker Brothers

Makes 1 large loaf

Prep 45 mins + 2 hours resting
Cook 30 mins + cooling

• 560g strong white flour
• 10g sea salt
• 20ml rapeseed oil
• 5g dried yeast (or 10g of fresh yeast if you can get it)
• 300ml warm water

1. Weigh the flour and salt into a big bowl. Add the oil. Measure the water into a jug. With a fork, stir the yeast into the warm water. Empty the jug into the bowl and stir all the ingredients together.

2. Knead the dough for 20 minutes (or 10 minutes in an electric mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film with no air gaps. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first.

3. By hand, shape your dough so it fits evenly into a well-oiled large loaf tin, seal-side down. Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).

4. Preheat the oven to 240°C/gas mark 9. Slash the top of your loaf and place on a baking sheet in the preheated oven. Throw a cupful of water onto the baking sheet for the perfect crust.

5. Check it after 10 minutes and turn the oven down a notch (210°C/gas mark 6½). Take it out after 30 minutes when it's baked and beautifully golden all over. It should sound hollow when tapped underneath.

6. Turn the loaf out and cool it for at least 10 minutes on a wire rack. Serve with chips to make the perfect chip butty.

Tom's top tips: Use sea salt, it is saltier and better for you. Don't skimp on the kneading or be tempted to add more flour to it. Bake on a baking stone for less brick like results. To get the best out of your loaf keep it in linen or a paper bag in a bread bin, or once cooled, slice and freeze in a freezer bag