Super Soft, Fluffy White Bread | Recipe

What makes this bread so soft, airy and fluffy is that it uses the cooked roux/tangzhong method!

INGREDIENTS

25g of flour,

125ml of water

270g of bread flour,

43g of sugar,

5g of dried yeast,

4g of dried milk powder,

1 medium egg,

27ml of milk,

29ml of heavy whipping cream,

25g of butter

METHOD

1. Place the flour and water in a pan and stir with a spatula until no lumps remain.

2. On low heat, stir constantly until thickened and a line forms when the bottom of the pan is scraped with the spatula.

3. Pour into a bowl and cover with plastic wrap. Set aside to let cool.

4. In a large mixing bowl, whisk together the dry ingredients until well combined (bread flour, sugar, yeast and milk powder).

5. Add in the egg, milk and cream and knead until a rough dough forms.

6. Knead in the softened butter until the dough becomes elastic. Knead for 5-8 minutes using a stand mixer, or 8-10 minutes by hand.

How do I know when the dough has been kneaded to completion? Pinch off a piece of the dough and stretch it using your index fingers and thumbs until it becomes thin enough so it almost becomes translucent without tearing.

7. Spray the mixing bowl with a light coating of cooking spray. Place the dough back in the bowl and toss in the oil. Cover the bowl with saran wrap an let proof for 40 minutes until it becomes double in size.

How do I know if my dough has risen enough? Place your index finger in some flour, then, poke a hole in the middle of the dough and if the indent stays and doesn't spring back, then it is done.

8. Place the dough on a large surface. Punch out the trapped air/gas.

9. Roll the dough into a rough log and divide into 3 equal portions using a knife.

10. Stretch out each portion into a log and then use your palm to flatten it out into a thin oval shape.

11. On the horizontal sides, fold both sides into the center.

12. From one end to the other, tightly roll horizontally until a roll forms.

13. Spray a loaf pan lightly with cooking oil/spray and then place the three rolls inside.

14. Cover with saran wrap and let rise for 40 minutes.

15. Bake at 165c for 45 minutes or until fully cooked through (use a knife to poke through the joint between 2 rolls and it should come out clean). It should come out nice and lightly golden brown. 

*Remember every oven is different so it may take longer to bake for some- I would advise using an oven thermometer for accurate results!

16. Let cool before removing from the pan and serving warm. Slice using a serrated knife to get a clean cut.

Incredibly Soft and Fluffy White Bread!

INGREDIENTS...                                                                    Recipe by iSaamuel
For the Water Roux;
1/2 Cup of Water,
1/6 Cup of Flour.

For the Bread Dough;
2 and 1/2 Cups of Bread Flour,
5 Tbsp of Sugar,
3 Tbsp of Butter,
2 Tsp of Yeast,
1/2 Cup of Milk,
1 Egg,
Water Roux.

1. Mix the ingredients for the Water Roux on a saucepan on Low Heat. Keep whisking/mixing until the mixture thickens and leaves a 'trail' behind. Then, set aside and let it cool!
2. In a large bowl, mix the dry ingredients together (Bread Flour, Sugar and Yeast) until well combined and pour into a larger mixing bowl. (Stand Mixer Bowl)
3. In another bowl, whisk the wet ingredients together (Milk, Egg and Water Roux) until the mixture is well mixed through out. Then, pour the wet ingredients with the dry ingredients.
4. On a stand mixer, mix the mixture on low speed for 2 minutes until it forms a soft ball.
5. Add in the butter a tablespoon at a time, mixing after each tablespoon until the mixture is smooth, but it shouldn't be dough like.
6. Knead the mixture on high speed, for about 17-20 minutes until the dough is very smooth and elastic.

Don't have a stand mixer? Knead the dough fully for 25-30 with some elbow grease :D

How do you know when the dough is fully kneaded?
When you stretch out a piece of dough, it should not break-apart easily, but it should be stretched out until really thin and becomes translucent, and you can practically see from the dough. (See video for more details).

7. Place the dough in a well-greased bowl and cover the dough with a tea-towel to rise in a warm place (Microwave with a Cup of Hot Water) for 40 minutes or until double in size.

How do you know when the dough has 'rised' enough?
'Dip' your finger in flour, and then 'dip' your finger in the dough and leave an indent, if the indent stays, then your dough has risen enough!

8. Place dough on a clean surface and divide the dough into two pieces.
9.  Form each piece into a dough ball, and place them in a greased baking loaf pan.
10. Cover the dough and let it rise for 40 minutes or until double in size.
11. 40 minutes later, whisk together 1 Egg and 1 Tbsp of Water for the Eggwash, and brush over the bread before baking.
12. Bake at 180c for 25-30 minutes or until the bread springs back when touched! (:

This is the best bread recipe that I have ever come across, this also so easy to make and guarantees you every time with soft, fluffy white bread! Serve with a big tab of butter with some jam and you will impress everyone!~ Please make this wonderful recipe for your friends and family~! (: