Monday, 31 July 2017

My Perfect Loaf

Since I bought my cuisine companion almost 2 years ago,  I have rarely bought a loaf of bread.  This recipe has been tested over and over by the lovely members of Loving the Tefal Cuisine Companion Facebook group.

First of all, I don't call this bread my Perfect White Bread because I think I have discovered the BEST loaf of bread on the planet.  I call it that because after many many changes in the development of the recipe, I came up with a recipe that was easy for even non-bakers to create a good loaf of bread. Even my husband cooks this loaf!!

One of the things I love most about this loaf is its versatility, I have made loaves, rolls, and scrolls, both savoury and sweet.  I hope you enjoy making it as much as I do.

Firstly I want to say that bread isn’t that scary, I find it one of the most relaxing things to bake. I love the feel of the silky dough, it's like adult play dough!!

People get caught up in things like the temperature of the water and how long to let the yeast react before adding the other ingredients,  I say don't fuss!!  as long as your water isn’t really cold or really hot, just somewhere in between, (think babies bath water) you won't kill the yeast, there is no need to wait for the yeast to activate either, modern dried yeasts are very forgiving.

So number one - take a breath and relax, prepare to have fun!

Perfect White Loaf


360g luke warm water
2 teaspoons dried yeast
600g bakers flour
2 teaspoons salt
2 teaspoons bread improver
1 ½ tablespoons greek yoghurt
1 tablespoon gluten (optional)


  1. Insert Crushing/Kneading blade
  2.  Place all ingredients in CC bowl in the order listed.
  3. Pulse for 4 seconds
  4. Pastry P1 2.30 mins
  5. Remove the blade carefully, it's very sharp.
  6. Remove dough onto a floured board and knead for a couple of minutes (till the dough feels smooth)
  7.  Replace dough back into CC bowl and press start to rise on 30 deg. (on a warm day you might only need 20-30 mins. On a cold day you might need the entire 40 mins, till the dough is about double)
  8. Remove the dough from CC onto floured board and shape and place in tin.
  9. Place in a warm place to let rise till almost to the top of the tin with the lid ¾ closed, close the lid
  10. Heat oven to 180deg, Cook loaf for 25mins, remove from the tin and return to the oven and cook for another 5 to 10 mins till golden all over.
  11. Remove and place on a cooling rack. (Try to resist the temptation of cutting into the loaf right away, you can end up with a doughy consistancy otherwise) I know!! its hard to resist the smell of a hot loaf of bread!!


  • For those with tins and no lids, just let rise to top and place in oven
  • For Wholemeal bread, I have just done half white bakers flour, half wholemeal flour and increased the gluten to 2 tablespoons.
  • I knead by hand till it feels right. I guess you could do longer in CC but I really like the feeling of the dough
  • If you like a nice crust on your bread don’t cut straight away, leave it on the cooling rack overnight, the crust dries out and you get a nice crusty loaf.

And don't forget, it's FUN! And I am always happy to help if you get stuck!

Cheers Rosemary

1 comment:

  1. I still have to try this bread. There are so many rave reviews about it. I would love a white loaf that works.


Leave me a message, I would love to hear from you.