Finally I know how to make a fluffy soft white bread! (With Recipe and Secret)

P/s : Please read the whole article.It may seems long but  is useful :)

Since 6 months ago I've tried a lot of recipes all over the Internet of making a soft white bread but still I didn't make it. The results were never pleased me.It's been a ton of batches since I start making it  but still it isn't soft enough compared to store-bought bread. Well, here it is ! Finally I've found the recipe (and the secret) and also have found what and where is wrong with my bread making.

My  French baguette. I can't remember when did I bake this but it is the best baguette that I've made so far.

All of the bread makers are super happy when their breads turn out really well and perfect. We all run over a perfect recipe but don't you realize the recipes on the internet are simply similar . They actually used the same ingredients with different amount because the consistency of the dough is different.

Here's the tips:

1.  Know the perfect dough consistency to achieve the window pane. As for me, I have to admit that I've made a ton of  bread batches but I never achieved the window pane consistency as I don't know how my dough gonna looks and be like. Then I've found the keyword that says ' don't let your dough be too dry' which means don't add too much flour. It is fine if your dough is a little bit sticky but make sure it is still easy to be handled by hand.

2.  Let times work for you. Please guys this is really important. Just let your dough sit at least 1 hour and quarter until it rose triple in size.(Triple is better) Let them rest and make as much air spaces as they can before you deflate it. Don't over knead them afterward. Be gentle with your dough. And make sure to let them rest and rise over again before they go to the oven.

3. This is my favorite part which is the biggest secret of bread making that I just knew from my bread making group on facebook. Tangzhong or water-roux is the Asian technique to pre-cooked a portion of flour with water to make a roux before being used and added to the rest of the ingredients. Here's my portion. I used 1 cup of water with 2 tablespoon of flour then simply cook in low heat until it forms a roux then use about 2 tablespoon in every recipe. Then save the rest in fridge. It last for two months.


I hope we could make a super fluffy lovely white bread to feed the family. The greatest thing is you made your food with love. :)

So, here's my recipe:


Super Soft White bread Recipe :

2 1/2 cups of flour
1 cup of warm milk ( I put 4 tbs of powder milk with 1 cup of warm water)
1 1/2 tsp of yeast
1 1/2 tbs of sugar
pinch of salt
2 tbs of tangzhong or water roux
3 tbs of shortening or magerine ( I don't use butter because it over flavor my bread)

Instructions :

1. Dissolve 1 cup of warm milk and 1 teaspoon and half of yeast and place a lid to let the fermentation.
2. In a large bowl, stir in shortening ,salt ,remaining sugar, Tangzhong and half cup of flour.
3. Pour in the yeast then mix them together with one more cup of flour. Stir well.
4. Add in the remaining flour then knead until the dough is sticky yet still easy to be handled by hand.
5. Place the dough in a large bowl then let it sit for at least 1 hour and quarter until it rose double or triple in size.
6. Deflate the dough then work with the dough gently and place them in baking pan.
7. Let it rise again for another 30 minutes. ( Please be patient if you want a soft fluffy bread)
8. Place in an over for 35 minutes on 150 degrees.

Portugese Toast right away !! Haha

updated October 18th : I checked my bread this morning and guess what ? It is still soft and fluffy! *super happy*

Happy baking ! :)