Join The Ultimate Cookie Course
Want to make YOUR perfect cookie? Get that by joining the Ultimate Cookie Course, and unlock a new level of enjoyment for baking.
Click here to learn more about the course.
Join The Ultimate Cookie Course
Want to make YOUR perfect cookie? Get that by joining the Ultimate Cookie Course, and unlock a new level of enjoyment for baking.
Click here to learn more about the course.
One of my favourite things to eat is bread. Whether it’s soft and fluffy, chewy, or “hard” like how my parents like to describe artisanal bread, I’m into it. I once had bread for breakfast, lunch, and dinner for a few days in a row!
When this bread came out of the oven, golden-brown and glistening, the bread fiend in me lit up. Ain’t nobody gonna take this bread away from me! [Go straight to recipe]
This bread recipe is simple to make, with the milk and cream giving it a subtle creamy fragrance. It’s soft, fluffy, and slightly chewy. Just look at the insides of this loaf!
The short answer — yes. Bread flour has a higher protein content as compared to plain flour, allowing for better gluten development, making the bread dough easier to knead as a whole. Hence, we used bread flour for this recipe, but feel free to substitute it out for all purpose flour!
One key method of ensuring that your bread turns out soft and fluffy would be to make sure that the dough is well-kneaded. A way to test that would be to use the windowpane test. It’s especially useful when you’re making bread at home!
For the windowpane test, first you’ll have to tear out a small piece of dough. Round it between your palms. Then, using your fingers, slowly stretch it out while rotating. If the dough is properly kneaded, it should form a thin stretchy film/membrane that doesn’t tear or break easily. If it breaks easily, continue kneading and test again!
Do note that this test works better with higher protein flour such as bread flour. If you’re using all purpose flour, it might not work as well.
Read more: 5 Ways To Get Pillowy Soft-Bread
Store leftovers covered at room temperature for up to 3 days, or place in an airtight container and refrigerate for up to 5 days. Reheat at 150°C for a couple of minutes to regain its soft and fluffy texture! You may heat it up in a toaster oven too. This bread is perfect for making sandwiches too.
Yield: Makes 1x large loaf
Time Taken: mixing of dough 20-25mins > ferment 1h > moulding 15 mins > proof 1h > bake 30mins
This loaf has a mildly sweet and milky fragrance which makes it suitable for eating as it is, but it also pairs well with jams and chocolate spreads! Enjoy, and if you’ve tried this recipe, don’t forget to snap some pics and share it with us by tagging us on Instagram @bakestarters and #bakestarters.
Get more free recipes, baking tips and trips by signing up for our newsletter here!
Read Next: In A Pinch? This Is How To Make Self Raising Flour With Plain Flour, Salt, And Baking Powder
*edited in November 2022
Comments will be approved before showing up.
Elina
October 26, 2020
Tried it and its so yummy and fluffy!! I omitted the milk powder tho as i dont have it. Thanks for the recipe!!