The Fluffiest White Sandwich Bread in the World
I'm not kidding!!! These breads are REALLY the fluffiest white bread in the world!
Says who? The recipe at Saveur! LOL!
I must admit that the name of this bread recipe sounded a little too exaggerating. And you must be wondering... Why and how this recipe "the fluffiest white bread in the world"?
These days, my family and I have been relying a lot on Google and Siri to answer our questions. Do you? When I searched for "fluffy white bread recipe" at Google, I found this Fluffiest White Bread in the World recipe at Saveur and so I incorporated this recipe to bake my earlier Cheesy Earthquake Bread at here and the bread is awesome!!!
Being tested and well-liked, I tell myself that I MUST use this recipe to bake our daily sandwich breads too and I did...
Like the enriched sandwich bread recipes at here and here, these breads contains a good amount of milk and eggs too and I could have name it the "Soft Milk and Egg Enriched Sandwich Bread Recipe Three" but NO... these breads are actually uniquely finely fluffy (see my last photo) and don't deserve such a boring name! They might not be the puffiest and fluffiest breads that I have baked but I must say that they are extremely soft, moist and delicious due to the extra butter added.
So, why not name these ultimately moist and soft delicious bread "The Fluffiest White Sandwich Bread in the World"? They are equally good after-all!!! Approved? LOL!!!
Here's a video showing how I baked these soft moist buttery milk breads. HIGHLY HIGHLY HIGHLY recommended!!!
Says who? The recipe at Saveur! LOL!
I must admit that the name of this bread recipe sounded a little too exaggerating. And you must be wondering... Why and how this recipe "the fluffiest white bread in the world"?
These days, my family and I have been relying a lot on Google and Siri to answer our questions. Do you? When I searched for "fluffy white bread recipe" at Google, I found this Fluffiest White Bread in the World recipe at Saveur and so I incorporated this recipe to bake my earlier Cheesy Earthquake Bread at here and the bread is awesome!!!
Being tested and well-liked, I tell myself that I MUST use this recipe to bake our daily sandwich breads too and I did...
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| Very Delicious Milk Sandwich Breads that are baked with "The Fluffiest White Sandwich Bread in the World" recipe |
Are these breads are the fluffiest white sandwich bread in the world?
YES and NO!!! LOL! Please allow me to explain...
YES because these breads are really awesome with extremely moist soft fluffy texture. Extremely delicious too with well-enhanced buttery milky taste.
NO because I have baked MANY fluffier or equally fluffy breads at here, here, here, here, here, here and especially the Fluffy Soft Milk and Egg Enriched Sandwich Bread at here. Comparing with these breads, I must say that the fluffy texture of the Fluffy Soft Milk and Egg Enriched Sandwich Bread at here is pretty phenomenal. A must bake if you are after bread that has the ultimate fluffiness!
YES and NO!!! LOL! Please allow me to explain...
YES because these breads are really awesome with extremely moist soft fluffy texture. Extremely delicious too with well-enhanced buttery milky taste.
NO because I have baked MANY fluffier or equally fluffy breads at here, here, here, here, here, here and especially the Fluffy Soft Milk and Egg Enriched Sandwich Bread at here. Comparing with these breads, I must say that the fluffy texture of the Fluffy Soft Milk and Egg Enriched Sandwich Bread at here is pretty phenomenal. A must bake if you are after bread that has the ultimate fluffiness!
What is the difference? Unlike Fluffy Soft Milk and Egg Enriched Sandwich Bread at here, these breads contains significantly more BUTTER, higher proportion of milk but lesser liquid ingredients and also the added milk doesn't have to be scalded.
Like the enriched sandwich bread recipes at here and here, these breads contains a good amount of milk and eggs too and I could have name it the "Soft Milk and Egg Enriched Sandwich Bread Recipe Three" but NO... these breads are actually uniquely finely fluffy (see my last photo) and don't deserve such a boring name! They might not be the puffiest and fluffiest breads that I have baked but I must say that they are extremely soft, moist and delicious due to the extra butter added.
So, why not name these ultimately moist and soft delicious bread "The Fluffiest White Sandwich Bread in the World"? They are equally good after-all!!! Approved? LOL!!!
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| We like these "Fluffiest White Sandwich Bread in the World". Do you? |
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| At one glance, they might not look the tallest or the puffiest... |
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| ... but if you look closely, they are actually very finely fluffy! Very soft, moist and delicious! |
Here's a video showing how I baked these soft moist buttery milk breads. HIGHLY HIGHLY HIGHLY recommended!!!
Here's the recipe that is adapted from Saveur
Make two 10 x 20 cm or 450g loaves
Note: You can use half of this amount to bake just one loaf.
300g pasteurised fresh milk, not UHT, lukewarm* at about 30°C / 85°F
75g (5 tbsp) water, lukewarm at about 30°C / 85°F
100g whole egg, without shell, about 2 but please use the exact weight
650g bread flour with about 12% protein
80g (1/3 cup plus 1 1/2 tbsp) caster sugar - this is a reduced amount and the sweetness is just right for us.
8g salt
125g (1/2 cup) unsalted butter, soften at room temperature
2 tsp instant dry yeast
*The milk in this recipe doesn't require scalding but need to be lukewarm or at least at room temperature for efficient proving.
extra butter or vegetable oil spray to grease the loaf pans (plus the pullman lids if required)
extra bread flour for dusting and shaping
If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and allow the dough to prove for 1 hr.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
Important note: Please do not knead dough by hand as it is very sticky at the first 15 mins of kneading and won't have a smooth surface. Dough will look rather spongy on its surface but will become nice and stretchy after sufficient kneading.
To shape the dough into bread loaves:
Grease 10 x 20 cm loaf pans (plus their lids if required) with butter or vegetable oil spray.
Divide dough into into 6 equal portions. Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.
Place three rolled dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the dough to prove in a warm and humid place for another 1 hr or until the dough is going to reach the maximum height of the loaf pan. Cover loaf pans with lids if required.
Bake breads in a preheated 180°C (350°F) oven for 25 mins or until the breads are thoroughly baked inside. Remove bread from the loaf pan and transfer immediately onto a wire rack to cool completely before slicing and serving.
To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.
Happy Baking
Please support me and like me at Facebook...Make two 10 x 20 cm or 450g loaves
Note: You can use half of this amount to bake just one loaf.
300g pasteurised fresh milk, not UHT, lukewarm* at about 30°C / 85°F
75g (5 tbsp) water, lukewarm at about 30°C / 85°F
100g whole egg, without shell, about 2 but please use the exact weight
650g bread flour with about 12% protein
80g (1/3 cup plus 1 1/2 tbsp) caster sugar - this is a reduced amount and the sweetness is just right for us.
8g salt
125g (1/2 cup) unsalted butter, soften at room temperature
2 tsp instant dry yeast
*The milk in this recipe doesn't require scalding but need to be lukewarm or at least at room temperature for efficient proving.
extra butter or vegetable oil spray to grease the loaf pans (plus the pullman lids if required)
extra bread flour for dusting and shaping
If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and allow the dough to prove for 1 hr.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
Important note: Please do not knead dough by hand as it is very sticky at the first 15 mins of kneading and won't have a smooth surface. Dough will look rather spongy on its surface but will become nice and stretchy after sufficient kneading.
To shape the dough into bread loaves:
Grease 10 x 20 cm loaf pans (plus their lids if required) with butter or vegetable oil spray.
Divide dough into into 6 equal portions. Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.
Place three rolled dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the dough to prove in a warm and humid place for another 1 hr or until the dough is going to reach the maximum height of the loaf pan. Cover loaf pans with lids if required.
Bake breads in a preheated 180°C (350°F) oven for 25 mins or until the breads are thoroughly baked inside. Remove bread from the loaf pan and transfer immediately onto a wire rack to cool completely before slicing and serving.
To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.
Happy Baking
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