We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Farmhouse loaves

Simple soft white loaves, excellent for everyday use

Like this? Share it with your friends.

Report abuse


1kg Strong white flour

1 tablespoon salt

1 teaspoon sugar

50g fresh yeast

75g soft butter

500ml warm water

flour to dust


1. Sieve together flour and salt into a large bowl.

2. Mix in butter.

3. Cream yeast with sugar and a little of warm water, mix in remaining water.

4. Add yeast mixture to flour, mix until a soft sticky dough forms (a little extra, or less water may be needed)

5. Knead well on a very lightly floured surface for 10 minutes until smooth.

6. Return dough to lightly floured bowl, cover with tea towel and leave to rise for about two hours in a warm place.

7. Remove from bowl and gently knock back dough.

8. Divide into three even sized pieces , shape each into a ball and gently roll the ends to form an oval shaped loaf. Repeat with remaining dough, placing each shaped loaf on a baking tray lined with baking parchment.

9. Cover with clean tea towel. Leave to prove for a further one to one and a half hours.

10. When dough is well proved, have oven preheated to 220 C. Coat loaves with flour and using a very sharp knife, slash tops deeply three times. Bake until brown.



Added by: ElainePatricia

Tags: Bread White

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...