Make the softest and fluffiest White Loaf Breadwithout using commercial or synthetic bread softener at all with thisrecipe. Nothing beats healthy and homemade bread!
Freshly made loaf of bread has always made me nostalgic as it played a big part of my diet growing up. We used to live right next to a bakery, so we got the next best thing to homemade loaf bread back then.
Now, I can easily make it at home anytime. I also learned a technique that will give your sandwich bread a higher rise that remains moist and stays soft longer. It is not by using commercial or synthetic bread softener or improver that is normally used in commercial bread production. Read on and find out.
How To Bake In The Rofco Bread Oven
It helps the dough absorb more liquid and retain moisture. Since there is more steam created inside the dough while baking, it will result in a higher rise. It will also keep the bread moist for days after so it stays soft and fresh longer.
Bread flour or All-purpose flour? - This is one of the most common questions I get for bread recipes. Either if the two can be used for making white loaf bread and I have tried both with good results.
The difference is that when I used bread flour, it came out a little chewier and less crumbly as it produces more gluten which gives the dough elasticity. This makes it rise higher but holds its shape better. Using all-purpose flour makes the bread lighter and fluffier as it contains less protein compared to bread flour. This is also a less expensive option.
Homemade White Bread
I have also tried using an equal mix of both (70/30 BF/APF)and the result was the one I liked best- a little bit chewy but springy at the same time.
Remember- different types of flour has different flour-to-water ratio. The higher the protein/gluten content, the more water it needs. Also important to note, not all-purpose flour acts the same. Different brands have different ways of processing their flour and different contents.
Making sure that you do not end up with lumpy bread requires care, attention to detail, and patience. Using yeast can be tricky as they are live organisms that react to certain conditions. Always remember not to use hot water when proofing your yeast (mixing yeast with water to activate it) because it will kill them and leave your bread flat.
Hybrid Doughs: Does Commercial Yeast Have Any Place In Sourdough Baking?
Your kitchen temperature also affects the rising timeline. A warm and humid room helps the dough rise faster compared to a cold room. So be extra patient on rainy and cold days!
It also depends on the type of yeast you opt to use. Using dry active yeast takes a longer time for the dough to rise than using instant yeast. I highly recommend using SAF Instant Gold (specifically made for sweet dough) or Red Star Platinum brands. Because they rise faster, it eliminates the chance of taking on a slightly tangy, fermented flavor.
I have also read a lot of baking articles that encourage the use of steam during bakingto make the bread taller as it allows the loaf to rise even more using the initial stage of baking called ovenspring. The steam helps to keep the crust soft on the first few minutes of baking, therefore allowing the loaf to expand a bit more.
How To Make Great Homemade Bread
No need to buy a steam oven to achieve this, as there are several ways to do this using your regular oven at home. One way is to put a pan like a cast iron at the bottom of the oven before pre-heating it. Once the dough is inside, pour ½ water on the hot pan to create steam and close the oven door. Another way is to spritz water in the oven sidewalls, just be careful not to spray on the oven bulb though.
If you do not want your bread loaf to be too brown, tenting it will help. Simply place a sheet of aluminum foil on top of the loaf when the desired color has been achieved but the bread is not yet completely baked. The foil helps by reflecting heat, therefore, reducing the browning of the crust.
I brush my loaves with egg wash 10 minutes before they are done to give it a golden hue. Brush with water to make it crustier, or brush with butter to make it super soft. It's up to you!
How To Fix The Most Common Bread Baking Mistakes
As much as you'd like to leave the oven to do the job, make sure to check halfway the baking time if you need to turn your loaf for even browning.
If you happen to have some left-overs, I would suggest using it for making someCinnamon French Toast SticksorBiscocho with Condensed Milk.This loaf is just the perfect bread for making these heavenly breakfast or merienda treats.
Make the softest and fluffiest White Loaf Bread without using commercial or synthetic bread softener at all using this recipe. Nothing beats healthy and homemade bread!
The Power Of Adding Commercial Yeast To Your Sourdough Bread
If you do not have a stand mixer, then simply knead by hand for about 10-15 minutes. Perform the windowpane test to check.
Calories: 115 kcal Carbohydrates: 20 g Protein: 3 g Fat: 2 g Saturated Fat: 1 g Cholesterol: 23 mg Sodium: 142 mg Potassium: 48 mg Fiber: 1 g Sugar: 4 g Vitamin A: 91 IU Calcium: 21 mg Iron: 1 mg
This recipe of white bread was originally published in May 2016. Updated in June 2020 to include more tips and a recipe video.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.
Ellen's Sourdough Bread
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.
Baking Bread With A Yeast Water Starter
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.
How To Bake Bread Straight From The Fridge
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.
Simple Crusty White Bread Recipe
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
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