Breads (Yeast) - Loaves

Soft and Fluffy White Sandwich Bread (Straight Dough Method)

May 25, 2020 | Recipe by Bake with Paws
Soft and Fluffy White Sandwich Bread

Soft and Fluffy White Sandwich Bread

Soft and Fluffy White Sandwich Bread

This is an improved recipe to replace the Soft and Fluffy White Bread using whipping cream that I posted last year. I received numerous enquiries for a bread without whipping cream or heavy cream.  

This recipe is a straight dough method and retard in the fridge overnight.  The texture is cotton-soft, fluffy and stays fresh quite well for around 2 days.  I have tried same day bake but the texture is not as cotton-soft compared to retard method.  

I could not believe it myself that this Straight Dough method could yield a better shelf life bread almost like Yudane Method bread.   Could it be the retard dough method and more percentage of fat used?

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.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.


Yields: 1 loaf


325g  bread flour (I used Japan high gluten flour, 12% protein)
1 tsp instant yeast
15g caster or brown sugar
1 tsp salt
150g full cream milk (whole milk)
85g water (Reserve 20g first, add in later if too dry. I used all 85g of water)
30g butter, room temperature

Egg Wash (Optional):
1 egg + 1 Tbsp water, whisked

450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4") 

  1. Kneading:
    1. Put all ingredients (except butter) into a bowl of stand mixer.  
    2. Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.  
    3. Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough come together.  After 12 minutes kneading the dough still not silky and smooth.  I tried window pane test and the dough torn.  So, I let it rest for 10 minutes and test again.  I managed to stretch without tearing.  But, it is not a very thin membrane.   The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. 1st Proofing:
    1. Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours.  I retarded in the fridge for 10 hours.
    2. You may also do the same day bake - Let the dough rise in a warm place for 45 - 60 minutes until double in size.  I usually left the dough in the same mixing bowl and cover with cling film. 
  3. Shaping:
    1. Take out dough from the fridge. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions.  Please use a kitchen scale if you want to be exact.
    2. Form each portion to a ball.  Rest for 10 minutes.
    3. Flatten with rolling pin into a dish.  
    4. Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
    5. Place all dough in a lined loaf pan.  
  4. 2nd Proofing:
    1. Let it rise at warm place (room temperature around 29C) for another 40 - 60 minutes or until dough rises  80% - 90% in size,  slightly below the rim of the pan.  
  5. Baking:
    1. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
    2. Brush with egg wash (optional
    3. Bake in a preheated oven for about 30 minutes, or until golden brown.
    4. Remove bread from oven and pan,  let it cool on rack completely before slicing.


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

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.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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. 

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 dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

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.


  1. Can I bake this using bread maker ?

  2. will it work if milk is replaced with soy milk, and butter with coconut oil, and Japanese bread flour with gluten free wholemeal flour?

    1. Hi, replacement of soy milk and coconut oil is ok. But, gluten free wholemeal flour will not get this soft and fluffy result. Thanks for asking.

  3. Hi, shall we always scald milk for every bread recipe including recipe that uses tang zhong or yudane method? Thank you

    1. By right apply to all recipes for using fresh milk. But, I always forgot to scald and didn't see any differences.

  4. Hi, what's the purpose for boiling milk? Could i ignored this step?

    1. Hi, Yes you can ignore this step. I usually forgot about this. The purpose of boiling milk is to kill the enzymes. The ensymes may weaken the gluten development.

      Cheers :)

  5. Hi..
    Can i mix the wholemeal flour to this recipe? Thx

    1. Hi, yes you can. But, use about 25% of total flour is enough. The texture will not fluffy and soft if use too much wholemeal flour.

      You can check out my wholemeal Bread recipe here:

      Cheers :)

  6. Hi,can i know how many gram for 1 1/4 tsp of yeast

    1. Hi, thanks for reading this recipe. It is about 4g. I used the following link to convert:

      Cheers :)

  7. I m having hafele oven, using for the first time for breads. Should i make bread on conventional cooking mode or convection mode?

    1. Hi, thanks for reading this recipe. I am not sure about hafele oven that you have. I think conventional is top and bottom heat and convection is fan-force. But, please double check your manual that come with your oven.

      I usually used fan-forced for bread. Fan-forced always hotter than top and bottom heat usually.

      Cheers :)

    2. Thanks alot for ur reply. It is as u stated. 😊

    3. Most welcome and hope you have found the answer. Cheers :)

  8. how yo get the square u bake wt the covet closed...n how grams of dough to hv the straught the picture

    1. Hi, thanks for asking. Yes, with lid on/covered. I have shown all the details on the recipe above. Please read the recipe above ya.


  9. any tips to replace butter with avocados?

    1. Hi, thanks for reading this post. I have not tried avocados. But, you may want to try. Sounds possible.

      Cheers :)

  10. Hello, thank you for sharing the recipe. There seems to be 2 recipes on this page. May i know which is the updated one? Thank you.

    1. Hi, thanks for reading this post. Archive Recipe is the old recipe. Please use the updated recipe appear first on this page.

      Cheers :)


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