Soft and Fluffy White Bread

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.

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:

250g bread flour (I used Japanese high gluten flour)
1 tsp (3g) instant yeast
25g sugar (I used organic brown sugar)
1 tsp (4g) salt
95 heavy cream / whipping cream
105g water
20g butter

Utensils:
6.5 " X 3.5" X 3.5" 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. 
  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.

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8 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