This recipe of Homemade soft bread presents a fluffy loaf bread, with a delightful hint of sweetness. The combination of milk powder and just the right amount of sugar gives this bread its tender texture.
Following a few crucial points will ensure you achieve the same high-quality result:
Make sure the dough is cold enough.
Ensure that gluten is well developed.
Allow the dough to ferment slowly during the first fermentation.
Properly proof the dough before baking.
Ensure the bread is baked correctly.
Loaf Bread
Ingredients:
Bread flour - 300 grams
All-purpose flour - 250 grams
Milk powder - 50 grams
Water - 380 grams (you can add milk but reduce the water in the recipe)
Instant yeast - 12 grams
White granulated sugar - 90 grams (brown sugar can be used instead)
Shortening - 50 grams (butter can be used as a substitute)
Fine salt - 3 grams
Procedure:
Mix all the ingredients together, except for the shortening. Knead the mixture until it forms a dough, then continue kneading for at least 5 minutes. At this stage, add the shortening and continue kneading until the dough is smooth and forms blisters.
Perform the window test - if the dough stretches like bubble gum when pulled, stop kneading.
Let the dough ferment for at least 45-60 minutes or until it doubles in size. Punch down the dough to release the gas.
Slightly knead the dough again to smoothen it and form it into a log.
Place the dough into a well-greased bread loaf pan.
Cover the dough with a damp cloth and let it rise until it doubles in size. The length of proofing depends on the finished dough temperature and room temperature. Roughly, the bread should ferment for 1 hour or longer.
The dough’s temperature should not exceed 28°C after kneading.
Brush the top of the dough with egg wash (milk + egg).
Bake in a preheated oven (180°C) for 30 minutes or until the bread is golden brown.
Remove from the bread pan and let it cool on a wire rack. Pack the bread in a cool, dry container. With proper storage and handling, the shelf life is 5-7 days.
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