Homemade White Loaf

Crunchy on the outside with a soft and fluffy centre, this recipe is easy to follow and will allow you to make the most delicious homemade bread.

Developed by Miele culinary experts, this recipe is guaranteed for success!


  • 500g bread flour
  • 5g salt
  • 7g dry instant yeast
  • 350g lukewarm water
  • 10g olive oil


Combine flour, salt and yeast in a bowl of a freestanding mixer with a dough hook attachment.

Add the water and oil and mix on a low speed until smooth, elastic, and glossy; approximately 3 minutes. Tip dough into a bowl which has been lightly coated with cooking oil. Cover with cling wrap.

Allow to prove in the Oven on Conventional at 40°C for 1 hour or until it has doubled in size.

Turn-out the dough onto a floured work bench and gently shape into a loaf. Place onto a lightly floured baking tray. Dust the top of the loaf liberally with flour and score with a sharp knife to form a criss-cross pattern.

Return loaf into the Oven on Conventional at 40°C for 15-20 minutes to prove.

Remove the proved loaf from the Oven and change function. Select: Moisture Plus at 190°C with 2 manual bursts of steam.

Place the bread into the pre-heated Oven, shelf position 2 and release 1 burst of steam immediately. Release the second burst after 15 minutes. Bake for 25–30 minutes or until the loaf makes a hollow sound when tapped on the underside.

Remove from Oven and allow to cool on a wire rack for at least 10 minutes before slicing.

No Comments

    Leave a Reply