Bread Flour
Strong White
Allinson Strong White Bread Flour is a great all purpose flour and its high gluten content makes it particularly suitable for bread making. We mill British grains to make this flour and wherever possible source wheat from the farms around our mill in Bishop Stortford.
- Contains Wheat, Gluten
- May also contain soya
- Suitable for vegetarians
- Contains no nuts
- Available in 1.5kg and 3kg bags
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| TYPICAL VALUES | Per 100g |
| Energy | 1477KJ/348kcal |
| Fat | 1.7g |
| of which saturates | 0.3g |
| Carbohydrate | 70g |
| of which sugars | 0g |
| Fibre | 3.3g |
| Protein | 12g |
| Salt | 0.03g |
Recipes
Try our simple dough recipes to get started with breadmaking.
Master these and a few simple techniques and you can bake anything from basic rolls to bread sticks and pizza bases to plaits.
CLASSIC WHITE BREAD LOAF
INGREDIENTS
500g Allinson strong white bread flour
7g Allinson easy-bake yeast sachet
1 ½ tsp caster sugar
1 ½ tsp salt
1 tbsp soft butter
300ml/½ pint hand-warm water
MIX
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.
PROVE
Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200C : 180C fan : gas mark 6.
BAKE
Lift the tin onto the middle oven shelf and bake for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow. Cool on a wire rack.
PIZZA DOUGH
INGREDIENTS
500g Allinson strong white bread flour
7g Allinson easy-bake yeast sachet
1 teaspoon caster sugar
2 teaspoons salt
300ml/½ pint hand-warm water
50ml olive oil
PLUS
Sauce for spreading over
Your favourite pizza toppings
MIX
Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.
KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is. Preheat your oven to 240C : 220C fan : gas mark 8.
SHAPE
Divide the dough into 4 pieces – keep others under the tea towel to stop them drying out. Roll a piece of dough to as thin as you can get it on a lightly floured surface. Lift carefully onto a floured baking sheet or pizza stone and finish with your favourite toppings.
BAKE
Bake for 10-15 minutes, until crisp and golden on top.
Too much dough? This batch of dough is enough for 4 medium-large thin pizzas. It’s easy to halve, or roll out remaining dough and freeze between sheets of baking parchment for an instant supper another time.
Looking for pizza inspiration? Try one of these yummy topping combinations…
- Tomato sauce, salami, roasted peppers, olives and mozzarella
- Crème fraiche, ham, sliced cooked potatoes and Parmesan
- Spicy tomato sauce, prawns, red onion and rocket