Choose a British strong white flour

A soft white loaf begins with flour that has enough protein to build a strong gluten network, but not so much that the crumb turns chewy. British strong white bread flour typically contains 12–13% protein. Many millers blend British wheat with a little Canadian wheat to reach that strength, because our maritime climate can produce lower-protein grain. Look for flour milled from varieties such as Crusoe, Skyfall or Gallant. If you want to support British growers, check the label for a UK-grown wheat. For a truly soft crumb, avoid plain flour — it will not hold the gas needed for a good rise.

Mix for hydration and softness

Weigh everything. For one 800g loaf you need: 500g strong white flour, 10g fine sea salt, 7g instant yeast, 30g soft unsalted butter, and 320g lukewarm full-fat milk. The milk and butter are the secret to tenderness — they coat the gluten strands and slow staling. Water alone gives a crisper crust and firmer crumb. If you prefer water, use 300g and add 20g milk powder for similar softness.

Combine flour, salt and yeast in a large bowl. Rub in the butter until no lumps remain. Pour in the milk and mix with a sturdy spoon until a shaggy dough forms. Cover and rest for 20 minutes. This autolyse lets the flour hydrate fully, so you need less kneading later.

Knead until the dough is smooth and elastic

Turn the dough onto a lightly floured surface. Knead for 8–10 minutes by hand. Push the heel of your hand into the dough, fold it back, give a quarter turn, and repeat. The dough will start sticky but become smooth and silky. To check, stretch a small piece between your fingers — it should form a thin, translucent windowpane without tearing. If it tears, knead for another 2 minutes. A stand mixer with a dough hook takes 5–6 minutes on medium speed. Avoid adding too much flour; a slightly tacky dough gives a softer loaf.

First prove: warmth and patience

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a shower cap or clean tea towel. Leave it in a warm place — 22–24°C is ideal — for 1 to 1½ hours, or until doubled in size. In a cool British kitchen, this can take 2 hours. Do not rush it. A slow prove develops flavour and a finer crumb. Test by pressing a floured finger into the dough; the indent should spring back slowly. If it springs back immediately, it needs longer. If it collapses, it has over-proved.

Shape and final prove

Tip the dough onto a lightly floured surface. Press gently to deflate. For a classic tin loaf, roll the dough into a rectangle, then roll it up tightly from the short side, sealing the seam with your fingers. Place seam-side down in a greased 900g (2lb) loaf tin. Cover and prove for 45–60 minutes, until the dough rises just above the tin rim. Do not over-prove — the loaf will collapse in the oven. Meanwhile, heat your oven to 200°C conventional or 180°C fan. Put a shelf in the middle and a roasting tin on the bottom.

Bake, cool and store for a tender crumb

Just before baking, brush the top with milk for a soft, glossy crust. Bake for 30–35 minutes. After 20 minutes, rotate the tin for even browning. The loaf is done when it sounds hollow when tapped underneath and reads 94°C on a digital thermometer. If the top browns too fast, cover loosely with foil. Remove from the tin and cool on a wire rack for at least 30 minutes before slicing. Cutting hot bread tears the crumb and releases steam, which makes it gummy. Once completely cool, store in a bread bin or paper bag for up to 3 days. For longer storage, slice and freeze. British strong white flour makes a loaf with a soft, close crumb that is perfect for sandwiches, toast and mopping up gravy.