Cotswold Bakers White Loaf

Makes 2 small or 1 large loaf


Matthews Strong White Flour 700g
Salt 15g
Fresh Yeast or a packet of Dried Yeast 15g
Fat or Olive Oil 25g
Water 430 ml


1. Place the dry ingredients & fat in a mixing bowl fitted with a dough hook.

2. Dissolve the yeast in the water and add to bowl. Mix for 8 -10 minutes on a slow speed.

3. Cover, rest for 30 – 40 minutes.

4. Knock back the risen dough and mould to the required shape.

5. Prove in a warm place until loaves double in size (approx 1 hour).

6. Bake at 220°C for 30 – 40 minutes depending on the size of loaf.

 Strong White Flour


We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!

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