Softest White Bread
Ready In: 35 mins
Yields: 1 loaf
Ingredients
- 1⁄4 teaspoon yeast
- 1⁄2 cup lukewarm water
- 1⁄2 cup bread flour
- 1 tablespoon sugar
- 1 tablespoon bread flour
- 1⁄3 cup milk
- 2 beaten eggs
- 1⁄4 cup lukewarm water
- 1 teaspoon yeast
- 2 cups sifted bread flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 1⁄2 cups sifted bread flour
- 2 tablespoons margarine or 2 tablespoons butter
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
Directions
- For sponge, in a bowl mix together the 1/4 tsp yeast, 1/2 cup lukewarm water, 1/2 cup bread flour and 1 tbsp sugar. Cover with plastic wrap and let sit at room temperature for 2-3 hours (or overnight).
- For roue, in a small saucepan mix together 1 tbsp bread flour and 1/3 cup milk. Stir over medium heat until it forms a smooth paste (similar to pudding in texture). Scoop into a small bowl and cover with plastic wrap. If using the same day, let sit at room temperature. If using the next day, cool for 1 hour at room temperature and then refrigerate.
- Add to the sponge, 2 beaten eggs, 1/4 cup lukewarm water and 1 tsp yeast.
- For dough, in stand mixer bowl (or large bowl if doing manually) add 2 cups sifted bread flour, 2 tsp salt, 2 tbsp sugar, and sponge mixture. Mix together on low (speed 2) for about 2 minutes and let rest 20 minutes.
- Then add to mixer bowl 1-1/2 cups sifted bread flour, roue mixture, margarine or butter and oil. Mix on low (speed 2) until smooth (about 4 minutes).
- On floured surface, knead dough for about 2-4 minutes. (If making by hand, knead for about 15 minutes). Try not to add too much more flour during kneading (maybe 1-2 tbsp flour). Dough should be very smooth and soft but not sticky. Place dough into a large oiled bowl turning dough several times to coat with oil. Cover with plastic wrap and let rise for at least 2 hours.
- Press the dough into a rectangular shape and roll up tightly (rolling from the short side). Pinch seams and sides closed. Place seam side down in a greased 9 X 5 loaf pan. Cover with the plastic wrap and let rise for about 1-1/2 hour.
- Preheat oven to 350 degrees. Make 3-4 slashes (scoring) across the top of the dough using a razor or sharp knife (about 1/4 inches deep). Bake for 35-38 minutes. When done, immediately turn bread out onto a cooling rack.
- For a great tasting banana bread, leave out the 1/4 cup lukewarm water that's added to the sponge. Add a large very ripe mashed banana, 1 tsp vanilla extract, 1/2 tsp cinnamon powder and 1 tbsp dark brown sugar.
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