Wildfarmed White Breadmaker Loaf
There’s a reason some classics never go out of style. To bring out the best in our Wildfarmed flour, we let the dough ferment naturally over three days. The result? A show-stopping loaf with a satisfyingly crunchy crust and a soft, airy middle bursting with flavour. It’s a bit of a wait, but trust us—this bread is worth every minute. Perfect for when you want to impress or just treat yourself to something truly special.
Your favourite white Bread maker loaf
Ingredients
- 1 quarter teaspoon (4 grams) fast-action dried yeast
- 500-gram Wildfarmed Life-changing Bread Flour
- 1 ½ teaspoons (6 grams) caster sugar
- 1 tablespoon (14 grams) British rapeseed oil / extra virgin olive oil
- 200 grams of warm water
- 150g milk or plant-based milk
Method
- Measure all the ingredients into the bread machine pan in the order recommended by the machine manufacturer.
- Lock the pan into the machine and select the ‘Basic’ bread setting and your preferred crust option (if available)
- Start the machine
- Once finished, immediately remove the pan from the machine. Tip the finished loaf from the pan and remove the paddle from the base of the loaf.
- Leave the load to cool on a wire rack, leaving it to cool fully to room temperature before slicing.