Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Soft and Fluffy White Bread Recipe
    Lost? Site Map

    Soft and Fluffy White Bread

    Soft and Fluffy White Bread. Photo by WaterMelon

    1/6 Photos of Soft and Fluffy White Bread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    2 hrs 30 mins

    35 mins

    WaterMelon's Note:

    This recipe is adapted from King Arthur Flour Baker's Companion. It produces a fine-textured loaf, very soft, fluffy and definitely delicious. And it's easy too. You may do it by hand/mixer/bread machine. Instructions are given for hand-method as i usually make manually. Update - I've included instructions for cinnamon rolls and ham & cheese buns.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
    2. 2
      Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
    3. 3
      You may not need the whole amount or you may need more.
    4. 4
      Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
    5. 5
      Turn dough out on lightly greased surface and knead for a while, about 10mins.
    6. 6
      Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
    7. 7
      Transfer dough to a lightly greased surface and shape it into a 8" log.
    8. 8
      Transfer log to a lightly greased loaf pan (8 1/2" x 4 1/2"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
    9. 9
      Let dough rise for about 1 hour, until outer edge has risen about 1" over the rim of the pan.
    10. 10
      Preheat oven to 350F.
    11. 11
      Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
    12. 12
      Remove bread from oven, take it out of the pan, and cool on wire rack.
    13. 13
      After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.
    14. 14
      NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit.
    15. 15
      NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe.
    16. 16
      NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes.
    17. 17
      Cinnamon Sticky Buns - Combine 3 TB brown sugar and 1 tsp cinnamon. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the cinnamon-sugar. If you like, you can also sprinkle 1/4 cup of dried cranberries or raisins, and 1/4 chopped toasted almonds/walnuts/pecans. Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr, brush egg glaze again and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.
    18. 18
      Ham & Cheese Buns- You will need 2 slices of ham, chopped (I use honey-glazed ham) and 2 oz. / 1/2 cup cheddar cheese, grated. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the chopped ham and cheese (reserve 2 tablespoon). Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr. Just before baking, brush egg glaze and sprinkle reserved cheese and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.

    Ratings & Reviews:

    • on October 09, 2010

      55

      This is absolutely the best bread I ever made! It's just like the bread I get at our local Amish restaurants. It really is soft and fluffy. But I recommend mixing the dry ingredients in a large bowl, then make a well in the center. Add the liquids in the well and mix into the dry ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2009

      I made this bread today and everyone loved it. I didn't have any milk on hand or potato flour. so I subsituted with water and regular flour. It still turned out great. It was so fluffy not like the usual bread that I make that is very dense. I will eventually try it with the right ingredients I am sure it is even better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2005

      45

      Not bad, not so fluffy, I did use quick cycle so maybe that was the problem.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Soft and Fluffy White Bread

    Serving Size: 1 (50 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 141.2
     
    Calories from Fat 33
    24%
    Total Fat 3.7 g
    5%
    Saturated Fat 2.2 g
    11%
    Cholesterol 10.0 mg
    3%
    Sodium 192.5 mg
    8%
    Total Carbohydrate 23.3 g
    7%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.5 g
    10%
    Protein 3.3 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites