After posting my Soft and Fluffy White Bread, I received numerous enquiries for this bread without using whipping cream or heavy cream. Here is the recipe without whipping cream and still getting the same result.
Kindly read the notes first before start 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 Sandwich Bread Recipe - Straight Dough Method
Yields: 1 loaf
INGREDIENTS:
320g bread flour (I used Japanese high gluten flour
1 1/4 tsp instant yeast
32g caster or brown sugar
1 1/4 tsp salt
165g full cream milk (whole milk)
75g water
51g butter, room temperature
Utensils:
450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4")
METHOD:
- Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 3-5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 12 - 15 minutes until the dough comes together, become elastic and reaches window pane stage. I stopped half way to prevent the motor from overheating. This dough is quite high hydration and soft.
- 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.
- 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.
- Form each portion to a ball. Flatten with rolling pin into a dish.
- 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.
- Place all dough in a lined loaf pan. Let it rise for another 30 - 35 minutes or until dough rises 80% in size. Cover the loaf pan with lid.
- Bake in reheated oven a 190C (top & bottom heat) 170C (fan-forced) for 35 minutes, or until golden brown. I usually preheat my oven 10 - 15 minutes before baking.
- Remove bread from oven and let them cool on rack completely before slicing.
Notes:
- 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 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 your dough rises.
- 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.
