Yorkshire White Bread

  • I came across recipe whilst doing some research on Yorkshire recipes.
  • It is the best white wheat loaf I have ever made!
  • Not technically a bread in Poland as it does not have any rye flour.
  • Baking it in a tin works well.


  • 450g strong bread flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon dried yeast
  • 300 ml warm water
  • 1 tablespoon of sunflower oil


  • Use 4 tablespoons of the water and add the sugar and dried yeast.
  • Leave for around 10 – 15 minutes until the mixture is frothy.
  • Mix the flour and the salt.
  • Add the yeast mixture to the flour.
  • Add the rest of the water and the oil.
  • Bring it all together into a soft dough ball.
  • Knead the mixture for 10 minutes – set a timer.
  • Cover the dough and leave to prove for 1 to 2 hours or until it has doubled in size.
  • *
  • Grease an 18cm in diameter cake tin with a loose bottom.
  • Turn the dough out onto a lightly floured board,
  • Knead again for around 5 minutes.
  • Make a round shape of the dough and place into the greased tin.
  • Leave to rise again until it is doubled in size for around 1 to 1 ½ hours.
  • *
  • Pre-heat the oven to GM6 – 200°C.
  • Using a sharp knife score a cross in the top of the loaf.
  • Bake the loaf for around 20 minutes until the top is golden brown.
  • *
  • Leave to cool in the tin for around 20 minutes.


Using melted butter rather than sunflower oil might be an option – Not Tested.