James Martin White Bread

This James Martin white bread is a classic everyday loaf with a soft, airy crumb and a lightly golden crust. It has a clean, comforting flavour that works just as well for sandwiches as it does with butter straight from the oven. The recipe is beginner-friendly, requires simple ingredients, and delivers reliable results every time. Total time is around 2 hours including proving.

Ingredients

For the bread dough

• 500g strong white bread flour
• 10g fine sea salt
• 7g fast-action dried yeast
• 30g unsalted butter, softened
• 320ml warm water
• A little oil, for greasing

How to Make James Martin White Bread

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy baking tray or loaf tin on the middle shelf so the bread bakes evenly.
• Mix the dry ingredients: Tip the flour into a large bowl. Add the salt to one side and the yeast to the other, then mix gently with your fingers.
• Add butter and water: Rub the butter into the flour until it resembles fine crumbs. Gradually pour in the warm water, mixing to form a soft dough.
• Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and springy.
• First prove: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for about 1 hour, or until doubled in size.
• Shape the loaf: Knock back the dough, shape into a loaf, and place into a greased loaf tin or onto a lined baking tray.
• Second prove: Cover loosely and leave to rise for 30 to 40 minutes until well risen and puffy.
• Bake: Bake for 25 to 30 minutes until golden and the loaf sounds hollow when tapped underneath.
• Cool: Remove from the tin and cool completely on a wire rack before slicing.

Tips

Why did my bread not rise properly?

This is usually caused by old yeast or water that is too hot. Always check the yeast is in date and keep the water just warm, not hot.

How do I get a softer crust?

Brush the loaf lightly with melted butter as soon as it comes out of the oven, then cover with a clean tea towel while cooling.

Can I make this bread by hand without a mixer?

Yes, this dough is designed for hand kneading and develops its structure beautifully with steady, firm kneading.

Serving Suggestions

• Thick slices with butter and sea salt
• Toasted with jam or honey
• Sandwiches with cheese or cold cuts
• Cut into cubes for homemade croutons

Storage

Room temperature

Store the bread in a bread bin or wrapped in foil for up to 2 days.

Refrigerator

Refrigeration is not recommended as it dries the bread out more quickly.

Freezing

Slice the loaf, wrap well, and freeze for up to 3 months. Toast directly from frozen for best results.

Nutrition

• Calories: 165 kcal per slice
• Carbohydrates: 31g
• Protein: 6g
• Fat: 2g
• Saturated fat: 1g
• Sodium: 240mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

James Martin White Bread

Recipe by Milli RoseCourse: BreadCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, classic white bread inspired by James Martin, with a light crumb and golden crust. Perfect for sandwiches, toast, and everyday baking.

Ingredients

• 500g strong white bread flour

• 10g fine sea salt

• 7g fast-action dried yeast

• 30g unsalted butter, softened

• 320ml warm water

• Oil, for greasing

Directions

• Preheat the oven to 220°C (200°C fan) and prepare a loaf tin or baking tray.
• Mix flour, salt, and yeast in a large bowl.
• Rub in the butter, then add warm water to form a dough.
• Knead for 10 minutes until smooth and elastic.
• Prove until doubled in size.
• Shape, prove again, then bake for 25 to 30 minutes.
• Cool completely on a wire rack before slicing.

Notes

• Use fresh yeast for best rise.
• Allow the bread to cool fully before slicing.
• Freeze sliced bread for easy use.