The best white fluffy loaf of bread

bread recipes

Bread for any occasion


Bread is a staple of our diet and having the smell of nice home made bread wafting through your house cannot be beaten.

Dish Info

Serves: Plenty

Preparation Time: 2 hours



My version of fluffy white bread. It comes out perfect every time. We love it.

I make this bread more than twice a week. It tastes best when it is freshly made but can last a couple of days too.

loaf of bread

It is possible to double up the recipe and then freeze one of the loaves. A quick tip – before freezing the loaf, slice the bread up. Then when you need just one or two slices of bread, grab them from the freezer and blast them for 10 seconds in the microwave.

When making my dough for this bread I vary between using the mixer or kneading by hand. The key to a good strong dough takes time to work out, but when it is ready it should look smooth and not stringy. It should give a bit of resistance when pulling it.

One thing to bear in mind with this dough mix is that it is a fairly wet dough. Handling it takes a bit of getting used to. In order to handle wet dough without it sticking to you try:

  • Wetting your hands with water
  • Rubbing some olive oil on your hands

Either of the above methods should help keep the dough from sticking to you. A chopstick or spatula will help scrape off any excess you may have.

Ingredients

4 – 5 (american) cups bread flour
1 1/2 tbsp. melted butter
2 1/4 tsp. Yeast
32g sugar
1/2 tbsp salt
96ml (96g) luke warm water (for mixing yeast)
295ml (295g) luke warm water

Method

In a jug mix the yeast well with 96g of water. The water should be luke warm which means around 30-40C. Too hot and the yeast will be killed. Too cold and it won’t start working, so be careful with getting this right. Leave it for 10 minutes to mix properly and start working. If it’s working properly you should see some bubbles starting to develop.

In the mixing bowl, place 3 cups of flour, butter, sugar and yeast mix. Start mixing in gently.

Pour in the rest of the water and mix. Then gradually pour in the salt. Ideally the salt should go in as late as possible to avoid it from stopping the yeast from working.

Now the skills are required. You need to add in another 1 – 2 cups of flour to bring the dough to a maliable but not dry mix. Too wet and it becomes impossible to handle, too dry and it won’t rise nicely. Be patient with getting this right, it might take a few goes at baking bread but it is worth it once you get your mojo.

Keep kneading the mix until you get a strong dough which gives back a bit when stretching it. Can take up to 10/15 mins for it to come together (sometimes more/sometimes less).

Once you have dough, cover the mixing bowl and leave the dough to rise until it is doubled in size. This can take up to 2/3 hours in the UK, but also quick (45 mins if it’s warm),

Knock It Back

Now you are at the stage called “knocking back the dough”. This means beating the air out of it then allow it to prove (rise) again. This all helps build strength.

Take the dough out of the bowl and flatten it out by hand. Then make a rectangular shape and roll it tightly up.

Rub butter around the inside of a bread tin to grease it up (to stop the bread sticking) and then place the rolled dough in your bread tin.

Cover with an upturned carrier bag or bigger bowl and leave the dough to prove (rise) for 30 mins until it just pops out the top of the bread tin.

Place the bread in to a preheated oven at 200C for 30 minutes (turn the bread around at 15 mins to allow an even bake).

Take the bread out when done and place on a cooling rack.

Fluffy White Loaf Of Bread

A tasty fluffy white loaf of bread easy to make
Prep Time2 hrs
Cook Time30 mins
Course: Side Dish, Snack
Cuisine: British
Keyword: bread, bread flour, flour, loaf, white bread, yeast

Equipment

  • Bread tin
  • Mixer (optional)
  • Dough scraper (optional but makes it easier)

Ingredients

  • 96 ml water
  • 295 ml water
  • 1 1/2 tbsp butter
  • 2 1/4 tsp yeast
  • 32 g sugar
  • 4-5 cups bread flour
  • 1/2 tbsp salt

Instructions

  • In a jug mix the yeast well with 96g of water. The water should be luke warm which means around 30-40C. Too hot and the yeast will be killed. Too cold and it won't start working, so be careful with getting this right. Leave it for 10 minutes to mix properly and start working. If it's working properly you should see some bubbles starting to develop.
  • In the mixing bowl, place 3 cups of flour, butter, sugar and yeast mix. Start mixing in gently.
  • Pour in the rest of the water and mix. Then gradually pour in the salt. Ideally the salt should go in as late as possible to avoid it from stopping the yeast from working.
  • Now the skills are required. You need to add in another 1 – 2 cups of flour to bring the dough to a maliable but not dry mix. Too wet and it becomes impossible to handle, too dry and it won't rise nicely. Be patient with getting this right, it might take a few goes at baking bread but it is worth it once you get your mojo.
  • Keep kneading the mix until you get a strong dough which gives back a bit when stretching it. Can take up to 10/15 mins for it to come together (sometimes more/sometimes less)
  • Once you have dough, cover the mixing bowl and leave the dough to rise until it is doubled in size. This can take up to 2/3 hours in the UK, but also quick (45 mins if it's warm)
  • Take the dough out of the bowl and flatten it out by hand. Then make a rectangular shape and roll it tightly up.
  • Rub butter around the inside of a bread tin to grease it up (to stop the bread sticking) and then place the rolled dough in your bread tin
  • Cover with an upturned carrier bag or bigger bowl and leave the dough to prove (rise) for 30 mins until it just pops out the top of the bread tin.
  • Place the bread in to a preheated oven at 200C for 30 minutes (turn the bread around at 15 mins to allow an even bake).
  • Take the bread out when done and place on a cooling rack.
    bread and buns

Notes

The instructions here are for a loaf of bread. If you would like buns, split the dough after the initial rise into golf ball size balls and leave them to prove on a piece of greaseproof paper.
These only need 30 mins to prove and the cook them in the oven for just 12 minutes.
Did you make this?

Leave me a comment and tell me how it worked out.

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