Bread : One of the staples in the household, easy for a delicious breakfast, lunch, dinner and dessert.
So versatile it can practical be made into anything. So today, we show you our recipe for a white loaf bread.
Master this basic and turn it into all the different fantastic things. Be sure to stick around, we are going to do tons of bread related recipes. We will cover "all times of the day" meals, all just from this classic bread.
We really wished smell-o vision existed, just for you to smell freshly baked bread at home. Ohhh.. they are good~
We used a pullman loaf pan for a reason, but if you don't have one, just use your normal pan.
Infographic Recipe will be updated soon!
Homemade White Sandwich Bread
Yields 1 Loaf
Ingredients
330g (2 1/2 cup)Bread flour
185g (3/4 cup) Milk, lukewarm
20g (1/2)Egg, beaten
20g (5 tsp) Sugar
3g (1/2 tsp) Malt powder
3g (3/4 tsp) Salt
30g (2 tbsp) Butter, soften
3g (1 tsp) Active dry yeast
10g (5 tsp) Bread flour
50g (3 tbsp + 1 tsp)Water
Method
1. Combine 10g bread flour and water, stir until no dry flour
2. Cook mixture on stove until thick and pudding-like
3. Let water-roux cool to room temperature
4. Combine active dry yeast and warm milk, stir
5. Let it proof (around 5-10 min or looks foamy)
6. In the mixing bowl, add bread flour, sugar, malt powder and salt and stir to combine
7. Pour milk, egg and cooled water-roux into dry mixture
8. Start the mixer and let it knead with a dough hook
9. When there is no dry lumps, add in soften butter
10. Continue kneading for 5 min (or until dough is smooth) on low
11. Place dough in a warm place to rise for an hour until doubled in size
12. Flour your working surface and turn out the dough
13. Punch down the dough and divide it into 3 equal pieces
14. Roll the pieces into balls and cover to let it relax for 15 minutes
15. Flatten 1 ball of dough and roll it long ways, do a book fold and turn it
16. Roll it into a long rectangle and roll it into logs
17. Repeat for remaining 2 balls
18. Arrange the rolled logs into the Pullman loaf pan (450g/1.5lb)
19. Cover it and let it rise the second time in a warm place for 45 min until the dough reaches the pan line.
20. Shut the lid of the Pullman loaf pan
21. Preheat oven to 170°C (340°F)
22. Bake bread for 40 min until golden brown
23. Let it cool completely
24. Cut them up into slices
Tips
I. Dough Recipe can be kneaded by hand if you don’t own a mixer
II. The water-roux method is adapted from a Japanese technique to make softer bread
III. The Pullman loaf pan makes a perfect square slice, you don’t need it to make good bread
IV. Make sure your yeast is not dead, this is mainly the reason to fail ☺
Ingredients
330g (2 1/2 cup)Bread flour
185g (3/4 cup) Milk, lukewarm
20g (1/2)Egg, beaten
20g (5 tsp) Sugar
3g (1/2 tsp) Malt powder
3g (3/4 tsp) Salt
30g (2 tbsp) Butter, soften
3g (1 tsp) Active dry yeast
10g (5 tsp) Bread flour
50g (3 tbsp + 1 tsp)Water
Method
1. Combine 10g bread flour and water, stir until no dry flour
2. Cook mixture on stove until thick and pudding-like
3. Let water-roux cool to room temperature
4. Combine active dry yeast and warm milk, stir
5. Let it proof (around 5-10 min or looks foamy)
6. In the mixing bowl, add bread flour, sugar, malt powder and salt and stir to combine
7. Pour milk, egg and cooled water-roux into dry mixture
8. Start the mixer and let it knead with a dough hook
9. When there is no dry lumps, add in soften butter
10. Continue kneading for 5 min (or until dough is smooth) on low
11. Place dough in a warm place to rise for an hour until doubled in size
12. Flour your working surface and turn out the dough
13. Punch down the dough and divide it into 3 equal pieces
14. Roll the pieces into balls and cover to let it relax for 15 minutes
15. Flatten 1 ball of dough and roll it long ways, do a book fold and turn it
16. Roll it into a long rectangle and roll it into logs
17. Repeat for remaining 2 balls
18. Arrange the rolled logs into the Pullman loaf pan (450g/1.5lb)
19. Cover it and let it rise the second time in a warm place for 45 min until the dough reaches the pan line.
20. Shut the lid of the Pullman loaf pan
21. Preheat oven to 170°C (340°F)
22. Bake bread for 40 min until golden brown
23. Let it cool completely
24. Cut them up into slices
Tips
I. Dough Recipe can be kneaded by hand if you don’t own a mixer
II. The water-roux method is adapted from a Japanese technique to make softer bread
III. The Pullman loaf pan makes a perfect square slice, you don’t need it to make good bread
IV. Make sure your yeast is not dead, this is mainly the reason to fail ☺
Links to Supplies:
 |
| Pullman Loaf Pan |
 |
| Mixer we use |
 |
| Malt Powder |
 |
| Bread Slicer |
 |
| Bread Knife |
 |
| yum-o |
Hope you guys enjoy this weeks [How To's]
See you next week :)
xo
D
how much is loaf pan size you used in this recipe ?
ReplyDeleteOur loaf pan is a 1.5lb (450g) Pullman loaf pan :)
DeleteCan l use all purpose flour instead of bread flour? Is there any alternative for malt powder?
ReplyDeleteYes you can use AP flour, but you might need to knead a little longer. If you can't find malt powder , you can use dark malt extract, although it most likely hard to find. You can just leave out the malt powder :)
DeleteIt's awesome. One question can we remove egg from the recipe ?
ReplyDeleteThe egg helps the bread rise and make the bread more tender. If, for reasons, that you cannot consume eggs, omitting it will be ok but it just won't come out quite the same.
DeleteHello,
ReplyDeleteI would like to try this recipe using a pullman pan I received as a present. It is a very large pan; Matfer Bourgeat 341643 Exopan Long Bread Mold with Lid. It measures 15.8 x 5.5 x 5.5 inches. Do you happen to know how to convert the recipe and temperature for this size pan? It is a little larger than the full loaves the bakeries in Japan use to make their Shokkupan etc.
Your help will be greatly appreciated. Once I perfect the recipe, I will be happy to share the photos of the finished product and crumb.
Thanks in advance
I would estimate around 4 portions of the recipe will fill the pan but you may have to test it to know for sure. For such a large pan you should divide the dough into 6 portions and bake it 170C for 60min and do a test for doneness, if it is not done, test it every 15 min.
DeleteTo test the doneness, remove the lid and see if it is golden brown, tap on the surface and if it sounds hollow, it is done.
Good Luck~ xo D
Is it the same if i use instant dry yeast?
ReplyDeleteYes, you could use instant dry yeast :)
DeleteHi Dani,
ReplyDeleteThank you so much for your suggestions for the large French Matfer Bourgeat pan that I have. I tried it and it turned out almost perfect. I should have gone the full 60 or even 65 minutes you suggested but I was worried and stopped at 55 minutes. It was just under, very slightly.
I multiplied the recipe but have a question: When I was sliding the lid off, the bread started to puff up as if it was packed too tightly. When you make this bread does it seem as though the bread is trying to escape when sliding the lid off? If not, I may try 3.5 vs 4 portions.
The link to the pan above: Is this the exact pan you use? I would like to find a pan that is around 4.5 inches wide and tall for when I want to make just a normal portion. You mentioned yours is a 1.5lb (450gram) pan but there were no measurements of the actual finished bread or pan.
I really miss the Japanese Shokupan breads when I lived overseas. The 5.5 inch pullman I bought is too big but regular pullmans are too small.
Thanks so much for your help. I thought I would never find a great recipe that tastes like the bread in Japan!
It shouldn't be "escaping" the pan, you should try a smaller portion. The link is not the exact pan we use but the dimensions are of the similar and would work out great too. Glad that I could help :) Update us anytime ~ See you around !
DeleteThe bread and water wouldn't turn into a pudding like substance, it just turned into dough. What did I do wrong?
ReplyDeleteEither you cooked it too long without stirring or you used to much flour in the mix. If you are using teaspoons to measure it may be hard to tell exactly how much flour you put in as we fill our teaspoons differently. If you are still having problems, ask us anytime! - D
DeleteHi Dani
ReplyDeleteI had used exactly same amount ingredients. But my dough won't turn as big as yours. how this could be happened you've got any idea? thanks
I'm allergic to wheat, so with which flour should I replace it to have great bread?
ReplyDeleteThank you for your recipe! Just made it today when I finally found yeast and flour in this quarantine craze, and it tasted light, airy, and wonderful!! I will make it again!
ReplyDelete