The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic White Bread

yvonneloh's picture

Basic White Bread

I just made my 1st loaf of basic white bread. Somehow it didn't turn up as expected. The texture looks compressed and a bit too crusty outside. I wanted to make a basic white bread with fluffy and soft texture (inside) and soft outside. Below is the recipe I used. Can anyone share with me your experience on making the fluffy and soft loaf?

3 cup plain flour
1 cup milk
1/4 cup water (I add another 4 Tablespoon water as it was too sticky)
4 teaspoon sugar
3/4 teaspoon salt
1 teaspoon instant yeast
Glaze with egg white

(Bake at 180 degree Celcius for 40 minutes)

Thanks for your kind comment and advise.


Mini Oven's picture
Mini Oven

Congratulations on your first loaf!
Looking over the recipe, I think it could use another teaspoon of yeast, it might give you some more lift. Did you knead the dough? Next time mix in 1 cup of flour and slowly beat in the second cup. Hold the third cup of flour for kneading. See if that will get you closer to what you're looking for. Try 205°c (preheat 220° and turn down after first 5 minutes) 30 min. should be long enough, that will give you a thinner crust. Rub with butter while cooling, that will give you the soft crust. Good Luck! :) Mini Oven

donyeokl's picture

Hi Yvonne,

Your recipe seems fine to me, you might just want to use 1 cup plus 3Tbsp of milk, mix it to a sticky dough then add 1Tbsp of butter and squidge it into the dough. Leave the dough covered for 10mins, oil a clean surface then remove dough and knead it for 10secs and return it to a oiled bowl. Repeat this process for another 2 times at 10mins interval. After the third knead, leave dough to rest for 15mins then do a stretch and fold and return dough to bowl covered for 45mins. Take dough out and do another stretch and fold and then put it back into bowl covered for 45mins. After this, cut into loaf to check for a series of bubbles, if you see them, do not knead any further, just shape the dough and either put it into a loaf tin or a banetton and cover for final rise. The dough is ready if you press lightly and it leaves a mark without springing back immediately or if it has about doubled in size. I would bake the loaf at 200C for first 5mins then turn the temp down to 180C to finish baking.

Hope this helps...