This recipe is adapted from here.  But, I modified slightly in order to use up all my left over whipping cream that have been siting in the fridge.  It is indeed soft and fluffy.
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Soft and Fluffy White Bread Recipe - Straight Dough Method

Yields: 1 loaf
250g bread flour (I used Japanese high gluten flour) 1 tsp (3g) instant yeast 25g sugar (I used organic brown sugar) 1 tsp (4g) salt
95 heavy cream / whipping cream
105g water 20g butter
Utensils: 6.5 " X 3.5" X 3.5" Loaf Pan 
METHOD: Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Form each portion to a ball.  Flatten with rolling pin into a dish.   Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. Place all dough in a lined loaf pan.  Let it rise for another 45 - 60 minutes or until dough rises  slightly above the pan's rim. Bake in reheated oven a 190C for 25 - 30 minutes, or until golden brown.  I usually preheat my oven 10 - 15 minutes before baking. Remove bread from oven and let them cool on rack completely before slicing.
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. www.bakewithpaws.com/feed #Breads/Buns/Loaf-StraightDoughMethod

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