Soft White Bread Recipe: The Cloud-Like Loaf You’ll Crave

Is there anything more comforting than the aroma of freshly baked bread wafting through your home? And when that bread is unbelievably soft, pillowy, and perfectly white, it’s a slice of pure happiness. This recipe delivers exactly that: a soft white bread that’s ideal for sandwiches, toast, or simply enjoying warm with a pat of butter. Forget store-bought loaves – this homemade version is superior in taste and texture, and surprisingly easy to make. Get ready to impress yourself (and your family!) with this foolproof recipe for the softest white bread you’ve ever tasted.

Why This Recipe Works

This recipe isn’t just about throwing ingredients together; it’s carefully crafted to achieve that coveted soft, fluffy texture. Here’s what makes it work:

• Tangzhong Method: The secret weapon! Tangzhong, a cooked flour and water mixture, pre-gelatinizes some of the starch in the flour. This allows the flour to absorb more water, resulting in a softer, moister bread that stays fresh longer.
• Proper Hydration: We use a higher hydration level than many traditional white bread recipes. This extra moisture contributes significantly to the bread’s tenderness.
• Active Dry Yeast: Provides reliable leavening power, ensuring a good rise and a light, airy crumb. We activate the yeast first to guarantee its viability.
• Kneading Technique: Proper kneading develops the gluten, which provides structure and elasticity to the dough. We aim for a smooth, slightly tacky dough.
• Double Rise: Allowing the dough to rise twice gives the yeast ample time to work its magic, creating a light and airy texture.
• Oven Temperature: Baking at the correct temperature is crucial for even browning and ensuring the bread is cooked through.

Ingredients

• For the Tangzhong:
  • 1/4 cup (30g) Bread Flour
  • 1/2 cup (120ml) Water
• For the Dough:
  • 1 cup (240ml) Warm Milk (105-115°F)
  • 2 1/4 teaspoons (7g) Active Dry Yeast (1 packet)
  • 1/4 cup (50g) Granulated Sugar
  • 1 large Egg, lightly beaten
  • 3 1/4 cups (400g) Bread Flour, plus more for dusting
  • 1 1/2 teaspoons Salt
  • 3 tablespoons (42g) Unsalted Butter, softened

Instructions

1. Prepare the Tangzhong: In a small saucepan, whisk together the bread flour and water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste-like consistency (about 3-5 minutes). Remove from heat and let cool completely. You can speed this up by placing it in the refrigerator for 15-20 minutes.
2. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active.
3. Combine Ingredients: Add the cooled Tangzhong, beaten egg, bread flour, and salt to the yeast mixture. If using a stand mixer, use the dough hook attachment.
4. Knead the Dough: Knead on low speed for 5 minutes. Add the softened butter and continue kneading for another 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for 10-12 minutes. The dough should pass the windowpane test (see tips below).
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the Dough: Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Shape the dough into a rectangle about 9×12 inches. Roll the dough tightly from one of the short ends, pinching the seam closed as you go. Tuck the ends under to create a neat loaf shape.
7. Second Rise: Place the shaped loaf in a greased 9×5 inch loaf pan. Cover with plastic wrap or a damp towel and let rise in a warm place for 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
8. Bake the Bread: Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until the loaf is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top of the loaf starts to brown too quickly, tent it with foil.
9. Cool the Bread: Remove the loaf from the pan and let it cool completely on a wire rack before slicing. This is crucial for preventing a gummy texture.

Tips for Success

• Temperature Matters: Ensure your milk is warm, not hot, to avoid killing the yeast. The ideal temperature is between 105-115°F (40-46°C).
• Windowpane Test: To check if the dough is properly kneaded, stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is developed enough.
• Warm Place for Rising: A warm place helps the yeast thrive. You can place the dough in a slightly warmed oven (turned off), a sunny spot, or near a warm appliance.
• Don’t Overbake: Overbaking will result in a dry loaf. Use a thermometer to ensure the internal temperature is within the recommended range.
• Patience is Key: Resist the urge to cut into the bread while it’s still warm. Allowing it to cool completely allows the crumb to set properly.
• Bread Flour is Best: Bread flour has a higher protein content than all-purpose flour, which contributes to a stronger gluten network and a chewier texture. While you can use all-purpose flour in a pinch, bread flour is highly recommended for the best results.
• Adjust Flour as Needed: Humidity can affect the amount of flour needed. Add flour gradually if the dough seems too sticky.

Storage Instructions

To keep your soft white bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw completely at room temperature before slicing and enjoying.

FAQ

Q: Can I use all-purpose flour instead of bread flour?

A: While you can use all-purpose flour, the texture will be slightly different. Bread flour is recommended for the best results.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can. If using instant yeast, you can skip the proofing step and add it directly to the dry ingredients.

Q: My dough didn’t rise. What happened?

A: Several factors can prevent dough from rising, including expired yeast, milk that was too hot or too cold, or a room that was too cold. Make sure your yeast is active and your environment is warm.

Q: My bread is gummy. What did I do wrong?

A: Gummy bread is often caused by not allowing the bread to cool completely before slicing. It can also be caused by underbaking.

Q: Can I add herbs or other flavorings to this bread?

A: Absolutely! Feel free to experiment with adding herbs, spices, or even cheese to the dough.

Conclusion

This soft white bread recipe is a game-changer. With its cloud-like texture and delightful flavor, it’s sure to become a staple in your kitchen. The Tangzhong method and carefully balanced ingredients create a loaf that’s far superior to anything you can buy in a store. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking your own incredibly soft white bread. Happy baking!