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White Soft Bread

Preparing time: 15 minutes
Rise: 2h, 30 minutes or overnight
212 ml warm milk
16 g fresh yeasts (1/2 tbsp. instant yeast)
Pour warm milk to a bowlAdd fresh yeast
Add the yeast to warm milk and mix to dissolve yeast in the milk.
1 very small egg

Add the eggMix the egg with milk and yeast mixture

Add the egg to the milk and yeast mixture and combine.
397 g bread flour
7 g salt
25 g caster sugar
42 g soft butter
Add salt and sugar to the flourAdd milk, yeast and egg mixtureAdd soft butter

Supple and tacky dough 

Add the salt and sugar to the flour, pour the milk, yeast and egg mixture and add the soft butter. Mix on medium speed using a dough hook on medium-low speed for 5 minutes until the dough is soft, supple and tacky. 
Knead for 1 minuteA dough ballCover with foilDoubled dough


Remove from the mixing bowl on the lightly floured worktop and knead by hand for 1 minute. Form a ball and place the dough in an oiled bowl, cover with foil and let it rise at room temperature until the dough doubles in size.
Punch the dough Flatten to remove air bubblesForm a logForm a log
Punch the dough and flatten it to remove air bubbles, form a log and place it in a bread tin for 30 minutes or until the dough reaches the edge of the tin. Preheat the oven to 177 C. Bake for 20 minutes until the bread becomes golden brown, and the loaf sounds hollow when thumped on the bottom. 
Baked Soft white breadBread slices

Cool on a wire rack for at least 1 hour before slicing.

Based on the recipe from Peter Reinhart's 'Artisan Breads Every Day'

White Soft Bread Polly Eats LondonWhite Soft Bread Polly Eats London

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