Try this white bread recipe and learn the secret to have the softest and most pillowy homemade white bread you can ever make without using commercial or synthetic bread softener.
Because Madiss asked for it, so here it is! The recipe for the softest and most pillowy homemade loaf or white bread (that I can find). Inspired by dessert first girl.
One of the things that I miss when I moved to Germany is the white bread.
In the Philippines, it is known in different names: loaf bread, pan, tasty, toast or others just call it, Gardenia, referring to the most popular brand.
Germans do have really good breads and they are quite proud of them. Most of these breads are hard crusted and chewy, the complete opposite of a white bread and from time to time I miss the soft, pillowy white bread that I have loved for so many years.
It has been a staple in our household for as long as I can remember: as an alternative for pandesal for breakfast, for making sandwiches as our ‘baon’ (packed food) for school or as snacks when we are are having long road-trips and it is also always present on our table for every special occasion.
I’ve tried some of the toast bread that is sold in the groceries here but of course, it is not the same, not bad only different. I would say the only similarity would be the square shape. So I knew that the only solution would be to learn how to make one!
I’ve tried different recipes already for white bread, but so far the closest I can find to the one I know is the milk bread or Hokkaido bread.
Most recipes though asks for bread flour but I always just use a regular all-purpose flour. The difference is that bread flour has more protein which helps to create more gluten and more rise in baked bread.
BUT ( yes there is a big but in there) you usually use bread flour if you want your bread to be chewy or elastic and firm which I do not want my white bread to be. I want it soft and fluffy. This white bread recipe also uses Tangzhong or water roux (which is easier to make than to pronounce or spell I would say).
Tangzhong or Water Roux is simply a mixture of flour and water or, in this case, milk cooked into a smooth paste or pudding-like consistency. This is the secret to achieve that soft, springy white bread and it also keeps it like that longer as it helps the dough absorb more liquid and retain moisture.
If you happen to have some leftovers, I would suggest using it for making some Cinnamon French Toast Sticks like I usually do. This loaf is just the perfect bread for making these heavenly breakfast treat!
White Loaf Bread Recipe
- 130 ml whole milk
- 1 tbsp instant dry yeast
- 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
- 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.
- Using a stand mixer with dough hook attachment, mix the flour, sugar and salt together. Add the yeast, Tangzhong, butter and egg 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. 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 rest for 30-40 minutes or until it doubled in size.
- Roll dough into a long rectangle, with a length almost thrice the length of the loaf pan. Raise athird of the right side of the dough and fold into the middle, then do the sameon the left side. Once the dough is folded into three equal parts, roll it fromthe adjacent side of the fold in a jellyroll like fashion.
- Place the dough in a greased 5"x9" loaf pan with the seam facing down and cover with kitchen towel. Allow resting for another 30 minutes to rise for the second time.
- Bake in a preheated oven at 180°C for 30 minutes with the pan placed on a lower or middle rack. Take it out of the oven and paint the exposed part with egg wash then place back in oven for another 10 minutes.
- Remove from pan and slice using your preferred thickness.