This is a fantastic alternative to a standard white sliced loaf, and so simple to make. It’s white bread, but it’s got a crust and a lovely delicate texture on the inside.






Skill level

Average: 2.3 (106 votes)


  • 350 ml (14 fl oz) warm milk
  • 10 gm (0.3 oz / 3 tsp) yeast
  • 25 gm (0.8 oz / scant 1½ tbsp) butter, melted
  • 20 gm (0.6 oz / 3 tsp) golden syrup
  • 250 gm (7.5 oz) plain flour
  • 250 gm (7.5 oz) strong bread flour
  • 10 gm (0.3 oz) sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Dough standing time: 5 minutes

Rising time: 1 hour + 30 minutes

Preheat oven to 220ºC/410°F. Lightly grease and flour a bread tin (12x20cm).

Dissolve the yeast in the warm milk then add the butter and golden syrup and stir. Put the yeast into a large bowl, pour the warm milk over and stir. Add the flour and salt and mixed until lump free, leave in the bowl, cover and stand for 5 minutes (this allows the moisture to be absorbed in the flour).

Then turn out on a lightly floured surface and knead the dough for about 10 minutes until smooth and elastic.

Put back in the bowl, cover and leave to rise for at least an hour or until almost doubled. Knock it back and shape into 2 equal balls. Place side by side in the prepared tin, cover and leave to rise again in a warm place for around 30 minutes.

When ready, using a razor blade or very sharp knife, slash the bread and immediately put in oven. After 10 minutes turn down the oven to 180ºC/350°F and bake for another 30 minutes.

When cooked, tip out of the tin and leave to cool on a wire rack.