Soft and Fluffy White Bread (Straight Dough Method)

by - March 19, 2020





This recipe is adapted from here.  But, I modified slightly in order to use up all my left over whipping cream that have been siting in the fridge.  It is indeed soft and fluffy.  I received a lot of enquiries on the recipe without whipping cream. Here it is...

It is important to read the notes first before baking.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft and Fluffy White Bread Recipe - Straight Dough Method



Yields: 1 loaf

INGREDIENTS:

 

 

With Whipping/Heavy Cream

 

 

Without Whipping/Heavy Cream

 

250g bread flour (I used Japanese high gluten flour)

1 tsp (3.15g) instant yeast

25g caster or brown sugar

1 tsp (5.9g) salt
95 heavy cream / whipping cream
105g water

20g butter, room temperature

 

 

250g  bread flour (I used Japanese high gluten flour

1 tsp (3.15g) instant yeast

25g caster or brown sugar

1 tsp (5.9g) salt

130g full cream milk (whole milk)

60g water (Please reserve 15g and add in later if needed)

40g butter, room temperature


 

Utensils:
6.5 " X 3.5" X 3.5" Loaf Pan  (250g loaf pan)

METHOD:
  1. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.
  2. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Please use a kitchen scale if you want to be exact.
  4. Form each portion to a ball.  Flatten with rolling pin into a dish.  
  5. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
  6. Place all dough in a lined loaf pan.  Let it rise for another 45 - 60 minutes or until dough rises  slightly above the pan's rim.
  7. Bake in reheated oven a 190C for 25 - 30 minutes, or until golden brown.  I usually preheat my oven 10 - 15 minutes before baking.
  8. Remove bread from oven and let them cool on rack completely before slicing.
Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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20 comments

  1. Thanks for sharing. But can we do this as a single proof?

    ReplyDelete
    Replies
    1. Hi, My pleasure to share. I am sure can. But, I have not tried yet.

      Cheers :)

      Delete
  2. Hi. Tq for your recipe. Can I use this recipe with a bread machine?

    ReplyDelete
    Replies
    1. Hi, You are most welcome. Yes, of course. Thank you :)

      Delete
  3. Hi..please suggest replacement for heavy cream/whipping cream. do not have any of this. Only milk available ..i need a bread as its sold out everywhere :(

    ReplyDelete
    Replies
    1. Hi, You can replace whipping cream with full cream milk. Thanks

      Delete
  4. After out from oven, the bread suddenly collapse, like air all out from the ball. Any thoughts why? Hope I explain the situation clear

    ReplyDelete
    Replies
    1. Hi,
      First of all I would like to say thank you for trying this recipe. Sorry to hear that your bread collapsed. It could be few reasons. Not enough kneading to form gluten or bread over risen.

      Please visit here for more details.
      https://oureverydaylife.com/bread-drop-middle-cooling-39197.html

      Cheers :)

      Delete
  5. Hello
    Thanks so much for the recipe 😍😋 I have tried it and was delicious. Next time I will use bread flour.

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your feedback.
      Happy to hear that you like it. Please use bread flour or high gluten flour for better result.

      Cheers :)

      Delete
  6. Hello. How do we know if we over knead? Thank you

    ReplyDelete
    Replies
    1. Hi, thanks for your question. The bread dough become dense and tough. Hard to flatten and fold. Over knead dough also tear easily because the gluten is so tight. The dough will break during proofing.
      Cheers :)

      Delete
  7. Hi! Thank you so much for the recipe. Gonna try it later! Just a quick question, can I double the quantity for ingredients for 680g bread loaf tin by any chance? I’ve only gotten one tin atm..^^” thank you so much for ur time!:)

    ReplyDelete
    Replies
    1. Hi, Thank you for your question. Yes, it should be ok. Cheers :)

      Delete
  8. Great bakes! Is there a way I can bake dairy free no butter egg or milk?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. You may want to try almond/soy milk and olive oil.

      Cheers :)

      Delete
  9. May i know you baked at which rack in the oven?
    Thank you

    ReplyDelete
    Replies
    1. Hi, I usually baked second rack from the bottom. I use built in oven.

      Cheers :)

      Delete
  10. Thank you for this recipe. I made it without whipping cream and it was so soft. Love it!

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your feedback. Happy to hear that you like it.
      Cheers :)

      Delete