This white bread recipe will help you make soft and fluffy sandwich bread using only six basic ingredients in five simple steps.
The windowpane testis one of the best ways to tell if you’ve sufficiently kneaded your bread dough. If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise.
After kneading the dough for 6-8 minutes ,cover the dough for 10 minutes and after that knead it for 2-3 minutes and your dough will easily pass the window pane test.
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This 10 minutes resting time will help in absorbing the extra moisture in dough and which will help the proteins to form long gluten strands.
Our dough will be soft and smooth and it will bounce back when pressed and it will still show a tendancy to stick on to the surface.
Lightly oil a clean bowl and place the dough inside it and then wrap it with a plastic film and let the dough stand rise in a warm environment for 2 hours or until it gets doubled in size.
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Fold the bottom third over on it self and then fold the top of the dough down so that it overlaps the other layers.
We need to make sure there are no air pockets inside; other wise there will be large air holes of different sizes in our bread
This is a bread made without properly degassing the dough.The arrow will show you large air pockets.Which will affect only the beauty of the bread …the bread is still delicious 🙂
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To get the best oven rise, we need a tensive surface on top.So drag the shaped dough towards you and you will see the surface get tighten.
This image shows the difference between bread which is not tightly shaped and the one tightly shaped.A tensive surface on top of final shaped bread will give more “oven spring”
At this point if we take it out, the center of the bread will have a doughy texture and it will smell very “yeasty”
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Different Ovens may perform slightly differently.And the baking duration vary according to the size of bread pan.But anyhow, we will get to the right conclusion of baking temperature about your oven in a few trials.
1. Visually:The Bread should begolden brown on all sidesand not only on the top.If you see the sides are not golden brown in color ,most likely the inside will not be cooked enough.So bake for another five more minutes and check again.
2. Tap the Bottom– Take the loaf out of the oven and remove from the pullman loaf tin, and turn it upside down. Tap the bottom of breadwith your thumb, like striking a drum. The bread willsound hollowwhen it’s done.
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3. Take the Internal Temperature– Insert an instant read thermometer into center of the loaf. This pullman bread is done, when the internal temperature is closer to 200°.
If you’re ever in doubt, it’s better to cook the loaf a little longer than to undercook it. An extra five minutes isn’t going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side. But better dry than un-baked!
The bread can be stored at room temperature in a cool dry place for up to 2-3 days.Wrap it with plastic film or keep it in paper bag.
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Heat and humidity causes breadto mold.So if you want to store it for longer, wrap it well and keep it in refrigerator.The bread will stay good for up to seven days in refrigerator.But the chance of bread getting dry is more if we keep it in refrigerator.
Yes you can freeze this white sandwich bread.Simply wrap the bread in plastic or aluminum foil to protect it from freezer burn and keep frozen for up to one month.
Take it out whenever you need and just put it in a toaster or in the preheated oven for 10 minutes, and you’ll get fresh bread ready to eat.
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When thebaking temperature is higherthan the recipe suggests, the outer crust will get baked quickly and it may turn brown in a few minutes.But at the same time, the inside of the bread will remain uncooked.
Solution:You should decrease the baking temperature and take more time to bake bread and you’ll get perfectly cooked and colored bread 🙂
When the second rise (or the rising of dough after it is been shaped) is longer than the recipe suggests, the gluten strands will expand much higher; and when baked in oven, thestarch gelatinizeand theproteins coagulateand thus the gluten strands curl up, tightening their links with each other, and solidifying the bread’s structure and it willloose its strength and will not be able to hold its structure or shape and it will collapse.
What is the problem that it took so long for the top of my bread to brown. maybe almost an hour yet still pale.
Could this be mixed, kneaded, and first time in a breadmachine, then last rise in a breadpan and baked in the oven?
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Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?Sweet Milk Bread – Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This white bread is soft, slightly chewy, milky and sweet.
Growing up, we lived a couple of blocks away from the bakery so we had access to fresh Bread almost every time, so when I lefthome a couple of years ago I began to crave for that sweet, soft and slightly chewy Bread that I grew up with.
I searched different grocery stores but I did not get exactly what I wanted. The only choice I had left was to start trying out recipes. I tried out a ton of Bread recipes both online and in books, and years after (yes you read right, years!) I was able to come up with this beautiful sweet milk bread recipe after a lot of trials, fails and now, success!
You can make this Sweet white Bread with or without a mixer. However, in order to achieve a perfect result, you need to useBread Flourbecause it has a higher gluten content compared to the all-purpose Flour.Though I’ve used all-purpose flour a couple of times and it turned out good but I will favor the outcome of Bread flour over that all-purpose flour because the difference is clear.
The first thing to check is the capability of your machine. A large stand mixer will successfully handle about 7 to 8 cups of flour. However, if you have a smaller stand mixer, I will advise that you divide this recipe into two.
Another important fact is that there is a very high tendency for you to over-knead the dough while using a stand mixer. Therefore, I will advise you to start checking how the dough is doing after about five minutes from the time you started the kneading process.
To use the stand mixer, simply add all the ingredients into the mixing bowl and start mixing together using the dough hook on low speed till a mass of dough is formed. Continue to process until the dough cleans up the sides of the dough.
If all your ingredients are correctly measured, you will have no need to add more liquid. However, if there’s a need to add more flour, feel free to do that (a little at a time) until you achieve a soft and elastic but not sticky dough.
This bread loaf can also be made with no stand mixer. You will need a clean table with a comfortable height and of course, some elbow strength! This hand kneading method should take about 10 minutes.
Mix all the ingredients together in a large bowl, once everything is well combined, turn the dough to a lightly floured work surface and begin to knead until the dough is no longer sticky and it becomes soft, smooth and elastic.
Just like I stated for the machine method above, if you measure all your ingredients correctly, you will have no need to add more liquid. However, for the hand kneading method, you will need to add more flour – a little at a time as needed until you achieve a soft and elastic but not sticky dough.
Please note that you need to induce steam into the Oven by pouring water in a pan and placing it on the bottom rack of the oven. This will ensure that the bread bakes well and rises to its full potential before the crust is formed. It also helps to achieve that soft crust.
This is not a quick bread method, but the wait time is well worth it, therefore, let the dough rest well. This rest period will allow the gluten to develop well. Don’t hasten or shorten the rest time and you will be rewarded with a perfectly soft and
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