Appetizer - Soft crust white bread recipe

Author: Joanne Jones  

This easy white sandwich bread with soft crust makes perfect farmhouse style, everyday loaf your family will love. Best white bread recipe!

Soft White Bread

Soft White Bread
This pillowy white bread recipe will be your new favorite! Straightforward & easy to make, and it bakes up so soft & fluffy! A perfect sandwich bread.
Provided by: Allie {Baking A Moment}
Total time: 120 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
  • 1 1/2 cups warm water
  • 3 tablespoons granulated sugar
  • 1/4 ounce active dry yeast* ((1 packet))
  • 3 tablespoons unsalted butter, (softened)
  • 3 3/4 cup all-purpose flour ((you may need as much as 4 1/2 cups))
  • 3/4 teaspoon salt
  • Calories: 181 kcal
  • Carbohydrate: 33 g
  • Protein: 4 g
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Cholesterol: 8 mg
  • Sodium: 148 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
  2. Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
  3. Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
  4. Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
  5. Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  6. Lightly mist a 5 cup loaf pan with non-stick spray.
  7. Punch down the dough and shape it into a loaf.
  8. Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  9. Preheat the oven to 350 degrees F.
  10. Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.
Notes: Farmhouse White Sandwich Bread, Transfer your dough onto a lightly oiled work surface. Use oil not flour as you want your bread to be nice and soft. If you were to use flour,

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Easy White Sandwich Bread (Soft-Crust)

Easy White Sandwich Bread (Soft-Crust)
This easy white sandwich bread with soft crust makes perfect farmhouse style, everyday loaf your family will love. Best white bread recipe!
Provided by: Jo Allison
Total time: 170 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: British,International
Number of ingredients: 7
  • 500 g white strong bread flour
  • 325 ml soya milk (see notes)
  • 25 g unsalted vegan block butter (I use Flora Plant)
  • 1 tsp golden/maple syrup
  • 1 tsp fine salt (see notes)
  • 2 tsp dried yeast (see notes)
  • some rapeseed/olive oil for greasing
  • Calories: 139 kcal
  • Carbohydrate: 24 g
  • Protein: 5 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Sodium: 167 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Put vegan butter in a small saucepan and melt it over low heat.
  2. Add soya milk followed by maple (golden) syrup and give it a quick stir over a low heat to ensure that milk warms up a little (becomes lukewarm to touch). Set aside.
  3. Put the flour, salt and yeast in a large mixing bowl or bowl of your stand mixer and give it a gentle mix to incorporate the two into the flour. Ensure that when you add both salt and yeast into the bowl you keep them on separate sides.
  4. Make a well in the centre of the bowl and add lukewarm milk mixture.
  5. Using your hand or dough hook (if using mixer) start incorporating milk into the flour until the dough starts coming together (you might need to stop your mixer couple of times initially to help and move the flour sitting on the walls of the bowl into the wet mixture).
  6. If kneading by hand, tip the dough out onto lightly floured counter and knead for approximately 10 minutes. If using dough hook and stand mixer knead the dough on the low speed for approximately 5 minutes until dough feels smooth and elastic.If dough feels dry and you've still got lots of loose crumbs at the bottom of the bowl then add tiny bit more milk, drop at a time. If it feels wet and sticky add a sprinkle of flour.
  7. To check whether dough has been kneaded enough and is ready for proving press it gently with your finger. If it springs back slightly it's ready, if it doesn't knead for a bit longer.
  8. Once dough is ready, put it in lightly oiled bowl, cover and place in a warm and draught free place until doubled in size (1-2 hrs).
  9. When ready, knock back the dough with a punch to deflate it, turn it out onto the counter and give it a very quick knead.
  10. Prepare 2 lb loaf tin by greasing it very lightly with some oil, set aside.
  11. Next, roll the dough out into a rectangle (roughly 26x30cm/ 10x12in).
  12. Start rolling up the dough from the short side ensuring it is pretty tight.
  13. Once the dough is rolled, gently fold the ends underneath (where the seam is) and put into prepared loaf tin.
  14. Once in the tin, cover the loaf and put somewhere warm for its second prove and to double in size.
  15. Towards the end of proving time preheat the oven to 200C/400F/Gas Mark 6.
  16. Once the loaf looks like it's doubled in size put it in preheated oven and bake for approximately 35 minutes until golden brown on top and sounds hollow when you tap it underneath.
  17. Once on the cooling rack and still hot, rub a small piece of unsalted vegan butter (I use Flora Plant) over the top of the loaf and leave it to cool.
  18. Enjoy!
Notes: Soft and Fluffy White Bread Recipe (Japanese Milk Bread), If you're using 8 ½ - by - 4 ½ - inch loaf pans I suggest using 3 pans and dividing the dough equally between them. Can I Double This Recipe?

Soft and Fluffy White Bread Recipe using Tangzhong

Soft and Fluffy White Bread Recipe using Tangzhong
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!
Provided by: Bebs
Total time: 125 minutes
Cook time: 35 minutes
Prep time: 90 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 10
  • 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
  • Calories: 115 kcal
  • Carbohydrate: 20 g
  • Protein: 3 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 23 mg
  • Sodium: 142 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Tangzhong
  2. Prepare the water roux or Tangzhong first by whisking together the flour and milk in a saucepan and cooking it while stirring or whisking continuously over medium-low heat until it gets a pudding-like consistency. Let it cool down to room temperature before using.
  3. Dough
  4. Using a stand mixer with dough hook attachment, mix the flour, sugar and salt together. Add the yeast, Tangzhong, butter, egg, and lukewarm milk then mix for 12 minutes at medium-low speed. It will be very sticky at the beginning but just keep on beating until the dough is smooth and no longer too tacky.
  5. First Rise
  6. Form the dough into a ball and coat it with oil. Place in a bowl and cover with a kitchen towel or plastic wrap. Let it rise until it almost doubles in size (30 mins-2 hours).
  7. Shaping
  8. Gently punch down the dough and transfer on a surface greased with oil. Roll the dough in a rectangle, with a length almost thrice the length of the loaf pan. Then fold like a letter, from right covering the center then from left covering both layers. Then roll the dough jellyroll fashion from the end closest to you towards the farther end.
  9. Second Rise
  10. Place the dough in a 5"x9" loaf pan greased with oil with the seam facing down and cover with kitchen towel. Allow the dough to rise for the second time until it doubles in size.
  11. Bake in a preheated oven at 180°C for 20 minutes with the pan placed on a lower or middle rack.
  12. Eggwash
  13. In a small bowl, beat 1 small egg and 1 tablespoon water until frothy. Take out the loaf from the oven and brush the exposed part with egg wash then place back in oven for to go on baking for another 10-15 minutes or until top is nice brown and shiny.
  14. Cut
  15. Take the loaf out of the oven and let it cool down for some minutes. Remove it from pan to cool down completely. Slice with a bread knife in your preferred thickness.
Notes: How to make Bread Soft with these Simple Tricks, Techniques to make bread softer · Increase the amount of water in the recipe · Add fat to lubricate the crumb · Add sugar to soften the crumb.

Soft & Fluffy White Bread Recipe

Soft & Fluffy White Bread Recipe
I use the Japanese milk bread technique called Tangzhong. It's super simple, takes only a few hours, and creates a soft sandwich bread that you'll love.
Provided by: Tara Teaspoon
Total time: 135 minutes
Prep time: 25 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 9
  • 6 tbsp all-purpose flour
  • 1 cup whole milk
  • 1⅓ cups whole milk (350 ml) (warm)
  • 6 cups all-purpose flour (720 g)
  • ¼ cup sugar (50 g)
  • 2 tsp fine salt
  • 2 tbsp instant dry yeast (NOT active dry)
  • 2 large eggs
  • 4 tbsp unsalted butter, room temperature (60 g)
  • Calories: 2000 kcal
  • Carbohydrate: 344 g
  • Protein: 58 g
  • Fat: 41 g
  • Saturated Fat: 22 g
  • Trans Fat: 1 g
  • Cholesterol: 274 mg
  • Sodium: 2530 mg
  • Fiber: 12 g
  • Sugar: 40 g
  • Serving Size: 1 serving
How to cook:
  1. For the Tangzhong:
  2. This needs to cool a bit before using, so plan for about 20 minutes.
  3. Whisk together the flour and milk in a small saucepan over medium heat. Cook, whisking constantly until mixture begins to thicken. Stir until mixture is just barely paste consistency, like warm pudding. Remove from heat. Quickly transfer to a bowl, cover with plastic wrap and let cool a bit (I put mine in the fridge).
  4. For the Bread:
  5. When the Tangzhong starter is warm but not hot start the bread. In the bowl of a stand mixer or Bosch with the dough hook, mix together the warm milk, Tangzhong, sugar, yeast, salt, eggs and butter.
  6. With the mixer on low, add the 6 cups flour. Scrape down the sides of the bowl and let the mixer knead the dough on medium or medium-low speed for 12 minutes. The dough will be sticky and become more smooth as mixing happens. Scrape down the sides of the bowl periodically as needed, so everything mixes evenly.
  7. After 12 minutes the dough will be tacky but smooth and not as rough as at the beginning.
  8. Turn into a greased bowl, pull in the edges to make a ball then turn over so the round, oil-coated surface is on top. Cover with a towel or plastic wrap and set in a warm place to rise (I use a 100ºF warmed oven that has been turned off).
  9. Let dough rise until it is almost double in size and an indent stays when poked with a finger, instead of bouncing back, 30 to 45 minutes depending on how warm the environment is.
  10. Grease 2 9-by-5-inch loaf pans or 3, 8½-by-4½-inch standard loaf pans. Turn dough out on a pastry cloth or lightly floured surface. Divide in half weighing if desired. For 3 standard loaves, divide dough into thirds.
  11. Roll each piece into a rectangle about 15 inches in length (12 inches for smaller loaves), and 9 or 10 inches wide. Bring the two long ends together to meet in the middle.
  12. You can shape the dough as needed to maintain a rectangle.
  13. This technique is not necessary, but helps the loaf have an even gluten structure when baked. Don't use excess flour.
  14. Then roll up the center to create a loaf. Pinch the long edge together on the bottom of the loaf. Place in greased loaf pans.
  15. Lightly cover and let rise a second time until almost double in size, 15 to 25 minutes, depending on how warm the environment is. When you poke in your finger it should stay and only push back slowly.
  16. While dough rises a second time, heat oven to 350ºF. Use an oven thermometer to check the accuracy of the oven temperature.
  17. When loaves are ready, bake until deep golden brown, about 25 minutes. You can rotate pans halfway through cooking if your oven has hot spots. Let loaves cool in pans 1 or 2 minutes, then turn out onto a wire rack to finish cooling.
Notes: Easy Crusty French Bread (VIDEO), Homemade dutch oven bread that's ready in just a few hours - no overnight rise. Crispy crust on the outside and soft, airy bread on the
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