Print

Mary Berry Farmhouse Loaf Recipe

Mary Berry Farmhouse Loaf
Print Recipe

A Mary Berry Farmhouse Loaf is a traditional British white bread known for its soft crumb and lightly crisp crust. It’s typically baked in a loaf tin, giving it a neat shape that’s perfect for slicing.

Ingredients

Dry Ingredients (Base Structure)

  • Strong white bread flour – Provides structure and helps create a good rise; substitute with all-purpose flour if needed, but results may vary
  • Salt – Enhances flavor and controls yeast activity
  • Sugar – Feeds the yeast and adds a subtle sweetness

Yeast Mixture (Leavening Agent)

  • Active dry yeast or instant yeast – Helps the dough rise; ensure it’s fresh for best results
  • Warm water (not hot) – Activates the yeast; too hot can kill it

Liquid Components (Texture & Softness)

  • Warm milk – Adds richness and softness to the crumb
  • Butter (softened) – Improves flavor and creates a tender texture

Optional Enhancements

  • Egg (optional) – Adds extra softness and richness
  • Seeds (optional) – For topping, like sesame or poppy seeds

Instructions

Step 1: Activate the Yeast

In a small bowl, mix warm water with sugar and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy.

This step ensures your yeast is active and ready to work.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, and softened butter.

Mix everything together until it forms a soft dough.

Step 3: Knead the Dough

Transfer the dough onto a lightly floured surface. Knead for about 8–10 minutes until it becomes smooth and elastic.

Think of kneading like stretching and folding—it builds the structure of the bread.

Step 4: First Rise (Proofing)

Place the dough in a lightly greased bowl and cover it with a clean cloth.

Let it rise in a warm place for about 1–1.5 hours, or until it doubles in size.

Step 5: Shape the Loaf

Once risen, punch down the dough gently to release air. Shape it into a loaf and place it into a greased loaf tin.

Make sure the dough fits evenly into the tin.

Step 6: Second Rise

Cover the loaf again and let it rise for another 30–40 minutes.

It should rise just above the edge of the tin.

Step 7: Bake the Bread

Preheat your oven to 200°C (180°C fan).

Bake the loaf for 25–30 minutes until golden brown and hollow-sounding when tapped underneath.

Step 8: Cool Before Slicing

Remove from the tin and let it cool on a wire rack.

Avoid cutting it while hot, as this can affect the texture.

Find it online: https://britishrecipes.uk/mary-berry-farmhouse-loaf-recipe/