Recipe: White or “Both” Bread

Rating: 4.6 stars based on 1306 reviews

White or “Both” Bread - this one worked well many times end 2006


  • 3 ¼ USA Cups strong bread flour - use all white for a white loaf or 2 ¾ USA Cups white plus ½ USA Cup wholemeal
  • 1 heaped tablespoon sugar
  • ¼ USA Cup milk
  • 1 USA Cup water
  • 1 inch cube of butter – sliced
  • 1 rounded and 1 level teaspoon salt
  • 1off 6g sachet dried breadmaker yeast


  • Throw all ingredients into breadmaker and use Dough Setting 6
  • Remove at end of cycle and put in large 1 ½ lb bread bin
  • Leave to rise in warm room – at least 30 mins but could be 90 mins
  • Put bowl or pan of boiling water in bottom of oven.
  • Bake in pre-heated oven at Gas Mark 6 for 25 to 35 minutes or until golden brown.
  • The water can be removed after 15-20 minutes and the loaf can be taken out of the tin at the same time and baked on the oven shelf to give a nice all over crust.


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