why make this recipe
Making soft and fluffy homemade white bread is easier than you might think! Using the Tangzhong method ensures that your bread stays moist and light, perfect for sandwiches or simply enjoying with a bit of butter. The wonderful aroma of freshly baked bread fills your home, and there’s nothing more comforting than that. Plus, you get to control the ingredients, making it not only a delicious treat but also a wholesome one!
how to make Soft and Fluffy White Bread
Ingredients:
- 130 ml whole milk (lukewarm)
- 7 grams instant dry yeast (1 packet)
- 350 grams all-purpose flour
- 60 grams sugar
- 1 teaspoon salt
- 1 large egg
- 30 grams unsalted butter
- 1 small egg (+ 1 tablespoon water for egg wash)
- 25 grams flour
- 100 ml milk
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Directions:
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Prepare the water roux or Tangzhong first by whisking together the 25 grams of flour and 100 ml of milk in a saucepan. Cook over medium-low heat while stirring continuously until it reaches a pudding-like consistency. Set it aside to cool to room temperature.
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Using a stand mixer equipped with a dough hook, mix the 350 grams of flour, 60 grams of sugar, and 1 teaspoon of salt in a bowl. Add the instant yeast, Tangzhong, 30 grams of soft butter, 1 large egg, and 130 ml of lukewarm milk. Mix for about 12 minutes at medium-low speed. The dough will be sticky initially, but keep mixing until it becomes smooth and no longer too tacky.
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Form the dough into a ball and coat it lightly with oil. Place it in a bowl, cover it with a kitchen towel or plastic wrap, and let it rise until it doubles in size. This usually takes about 30 minutes to 2 hours, depending on the room temperature.
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Gently punch down the dough and transfer it to a greased surface. Roll it into a rectangle, approximately three times the length of your loaf pan. Fold it like a letter, bringing the right side over the center and then the left side over that. Roll the dough from the end closest to you towards the far end, like a jellyroll.
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Place the dough seam-side down in a greased 5"x9" loaf pan. Cover it with a kitchen towel and allow it to rise again until it doubles in size.
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Preheat your oven to 180°C (350°F). Bake the loaf for about 20 minutes, positioning the pan on a lower or middle rack.
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While the bread is baking, beat the additional small egg with 1 tablespoon of water in a small bowl until frothy. After 20 minutes, remove the loaf from the oven, brush the top with the egg wash, and return it to the oven to bake for another 10-15 minutes or until the top is golden brown and shiny.
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Once done, take the loaf out of the oven and let it cool for a few minutes. Remove it from the pan and let it cool completely before slicing with a bread knife.
how to serve Soft and Fluffy White Bread
This bread is wonderfully versatile! Serve it sliced with some butter, use it for sandwiches piled high with your favorite fillings, or even toast it for a hearty breakfast. You can also cube it for croutons or serve it alongside soups and salads!
how to store Soft and Fluffy White Bread
To keep your bread fresh, store it in an airtight bag or container at room temperature. It should last for about 3-4 days. If you want to keep it for longer, slice the bread and freeze it in an airtight container or freezer bag. You can toast or thaw individual slices as needed.
tips to make Soft and Fluffy White Bread
- Knead properly: Make sure to knead the dough well until it’s smooth. This helps develop the gluten, making the bread light and airy.
- Watch the temperatures: Ensure your milk is lukewarm, not hot, as excessive heat can kill the yeast.
- Give it time: Don’t rush the rising process. Let the dough rise until it doubles in size for the best results.
variation
You can add various flavors to this basic recipe! Consider mixing in some herbs like rosemary or thyme for a savory twist, or fold in chocolate chips or dried fruit for a sweeter loaf. You can also experiment with whole grain flour for a different texture and flavor.
FAQs
Can I use regular flour instead of all-purpose flour?
Yes, you can use bread flour or whole wheat flour, but you might need to adjust the liquid slightly since these flours absorb moisture differently.
What if I don’t have a stand mixer?
You can definitely knead the dough by hand! Just make sure to knead for about 10-15 minutes until it’s smooth and elastic.
How can I tell if my bread is fully baked?
The bread should be golden brown and sound hollow when tapped on the bottom. A thermometer inserted into the center of the loaf should read about 90°C (190°F).
Soft and Fluffy White Bread
Ingredients
Method
- Whisk together the 25 grams of flour and 100 ml of milk in a saucepan. Cook over medium-low heat while stirring continuously until it reaches a pudding-like consistency. Set it aside to cool to room temperature.
- Using a stand mixer equipped with a dough hook, mix the 350 grams of flour, 60 grams of sugar, and 1 teaspoon of salt in a bowl.
- Add the instant yeast, Tangzhong, 30 grams of soft butter, 1 large egg, and 130 ml of lukewarm milk. Mix for about 12 minutes at medium-low speed until the dough becomes smooth and no longer too tacky.
- Form the dough into a ball and coat it lightly with oil. Place it in a bowl, cover it with a kitchen towel or plastic wrap, and let it rise until it doubles in size (about 30 minutes to 2 hours, depending on room temperature).
- Gently punch down the dough and transfer it to a greased surface. Roll it into a rectangle, approximately three times the length of your loaf pan.
- Fold it like a letter, bringing the right side over the center and then the left side over that. Roll the dough from the end closest to you towards the far end, like a jellyroll.
- Place the dough seam-side down in a greased 5"x9" loaf pan. Cover it with a kitchen towel and allow it to rise again until it doubles in size.
- Preheat your oven to 180°C (350°F). Bake the loaf for about 20 minutes, positioning the pan on a lower or middle rack.
- While the bread is baking, beat the additional small egg with 1 tablespoon of water in a small bowl until frothy. After 20 minutes, remove the loaf from the oven, brush the top with the egg wash, and return it to the oven to bake for another 10-15 minutes or until the top is golden brown and shiny.
- Once done, take the loaf out of the oven and let it cool for a few minutes. Remove it from the pan and let it cool completely before slicing with a bread knife.