Bloomer from Paul Hollywood's Bread: How to Make Great Breads into Even Greater Meals by Paul Hollywood

  • fast-acting yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • store-cupboard ingredients
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Notes about this recipe

  • ShayLRoss on May 08, 2026

    Good results with very clear instructions to follow. I appreciate the steps and pictures laid out to help show the kneading process. This is a very solid standard loaf recipe to have on hand!

  • jayne829012 on May 04, 2026

    Used this recipe many times, never fails

  • Saltbun on March 17, 2026

    Very solid, easy to follow recipe. I used it as my introduction to baking bread, and it’s taken a few tries, but I’m very happy with where I’ve gotten with it. Recently, I accidentally purchased non-instant yeast, but using water set to about 110 F while mixing it all together has worked well. It’s a pretty forgiving recipe.

  • jammydodger on July 22, 2014

    This is currently my go-to white bread recipe, although I've tweaked it quite a bit. I had some issues with the bread not being cooked, particularly if I've put a tray of water in the oven, so I've had upped the temperature, (240c, turning down to 210c after 25 minutes), with much better results. I also tend to mix in the evening and prove overnight in the fridge, which fits in much better with my day to day life. The bread tastes better too.

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