Fluffy and Moist Bread Loaf Using Homemade Yeast
I love bread made with whey. I used whey for making my homemade bread. I love this fluffy, chewy and moist texture. The next day the bread will be still the same!
I like to prove the dough overnight first to finish baking in time for lunch. You have to keep the dough in the fridge in summer otherwise the dough will be over-risen. Decide the best place for the dough to prove according to the room temperature. In summer I start to prove at 8:00 in the evening. Place the dough in the fridge around 11:30. Proving will be finished at 8:00 the next morning. Make good use of your fridge to prove the dough and adjust the time. For 1 pullman loaf. Recipe by Lesser Panda
Fluffy and Moist Bread Loaf Using Homemade Yeast
I love bread made with whey. I used whey for making my homemade bread. I love this fluffy, chewy and moist texture. The next day the bread will be still the same!
I like to prove the dough overnight first to finish baking in time for lunch. You have to keep the dough in the fridge in summer otherwise the dough will be over-risen. Decide the best place for the dough to prove according to the room temperature. In summer I start to prove at 8:00 in the evening. Place the dough in the fridge around 11:30. Proving will be finished at 8:00 the next morning. Make good use of your fridge to prove the dough and adjust the time. For 1 pullman loaf. Recipe by Lesser Panda
Cooking Instructions
- 1
Combine the dry ingredients in a bowl. Add the yeast starter, whey and double cream and mix until well combined. Use a bread machine or kneading device to knead the mixture.
- 2
After the gluten forms divide the dough into about 10 portions. Add the unsalted butter and start to knead again. Once you see the gluten film forming in the dough, the kneading is completed.
- 3
I normally prove the dough overnight. Form a ball with the dough and put into a container. Prevent from drying and leave to prove overnight. Depending on the temperature you might need to put the dough in the fridge after some time.
- 4
The next morning the proving is completed when the dough has doubled in size. Divide the dough into 2 or 3 portions and form smooth balls.
- 5
Cover with a moistened tea towel or cling film to prevent from drying and leave to rest at room temperature for 20 to 30 minutes. Adjust the proving time according to the temperature.
- 6
After resting, roll out the dough into flat rounds.
- 7
Fold the side towards the centre and press on top.
- 8
Roll up the dough. Seal the end tightly.
- 9
Place the prepared dough into an oiled loaf tin. Press the top of the dough gently to flatten.
- 10
In summer, leave to prove at room temperature for 30 to 40 minutes. When it's cold, use the proving setting of your oven and leave to prove for 1 to 2 hours.
- 11
When the dough rises up to the top of the tin, start to preheat the oven to 190°C. Bake for 30 minutes once the oven is ready.
- 12
Check the bread after baking for 10 to 15 minutes. Cover with aluminum foil quickly to prevent from browning too much...
- 13
After baking, remove the excess stream by dropping bread tin from a height of 30 cm. Remove the bread from the tin and put onto a cooling rack.
- 14
It's moist and soft. You will enjoy the chewy texture. You'll be surprised to find how moist the bread is! Moist and chewy. Make sure to prevent the bread from drying when storing.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Fluffy Bread Dough Fluffy Bread Dough
I bought a ton of extra-strong bread flour. However, using a lot of it at once is kind of a waste, so I blended the strong flour and cake flour to make my own, and made the dough with it. This dough is suitable for either sweet bread or savory bread. If you don't have extra-strong bread flour, use 240 g of bread flour and 60g of cake flour.Adjust the heat of the milk based on the season, and adjust the amount of milk as well based on the season and how floury the dough is.This dough is very easy to make.It won't get hard the next day and will still be delicious.All you need to do to recreate the freshly baked fluffiness is just heat it up in a 500w microwave for 20 seconds. Recipe by Gyaomama
-
Fluffy and Soft Basic Sweet and Savory Bread Dough Fluffy and Soft Basic Sweet and Savory Bread Dough
I came up with a dough recipe that could be used for both sweet and savory breads After much test baking, I settled on this recipe to make my favorite delicious, soft, and fluffy bread.Use your bread machine or kneading machine accordingly to make the dough until the 1st rising is done Keep kneading the dough diligently until the gluten is well developed Adjust the baking time depending on your oven. I bake them at 170°C for 15-20 minutes. Recipe by Lesser Panda -
Fluffy Loaf Bread in a Bread Maker Fluffy Loaf Bread in a Bread Maker
A recipe for a pullman loaf baked in a square pan without the lid.Letting it rest and punching down the dough to release the gas is troublesome but important, so do it properly. Recipe by Nana mama chan -
Fluffy and Chewy Basic Bread Dough Fluffy and Chewy Basic Bread Dough
I wanted to make a dough which I can use for any kind of breads such as savory breads and sweet breads, and this is the recipe that I came up with after a lot of revision.The dough is very soft, so dust the dough with flour if needed. Adjust the amount of water depending on the brand of flour you are using. Add more sugar to your liking when you are using this for sweet bread. Use sugar-resistant yeast in that case. Recipe by Pu-kosan -
Homemade Yeast Milk Bread Homemade Yeast Milk Bread
I'm obsessed with making bread from homemade yeast starter. I like the ratios of ingredients for the recipe for Maple Jam Bread (Recipe ID 965497) that I recently uploaded, so I just changed that a bit to make this milk bread, adapting the recipe by adding some vegetable oil and increasing the liquid ingredients to make sure the bread would still come out soft.If you don't want the bread to get so brown, you can bake it for the last 13 minutes at 190 ℃. It seems that ovens can vary quite a bit, so adjust the times and temperatures to match your oven. Rather than strictly following the times and temperatures written in the recipe, go by the feel of the dough to judge how much you should knead the dough, how long you should let the dough rise, etc. The rising process takes time, but please just be patient. Recipe by Lesser Panda -
Fluffy & Moist Oatmeal Bread Fluffy & Moist Oatmeal Bread
I made this bread after a long hiatus and it was delicious.-Please adjust the baking time accordingly depending on your oven.-I tried closing with a lid and making a square loaf, but the grains weren't fine at all and the cross-sections weren't smooth. I love pullman loaves, with their round tops. Recipe by MeguBroaden -
Moist, Fluffy, White Bread in the Bread Maker Moist, Fluffy, White Bread in the Bread Maker
I changed around the recipe for "Basic Bread Maker Loaf You'll Never Tire Of"and came up with a fluffy white bread.If you slightly shorten the last proofing and add some steam when baking it will help to prevent the bread from creasing.Please adjust the temperature and cooking time according to your oven. Recipe by happy sky -
Moist, Chewy & Fluffy Whole Wheat Bread Moist, Chewy & Fluffy Whole Wheat Bread
I wanted to use a lot of whole wheat flour for a nutritious and fragrant bread, so I baked this.It'll remain moist, chewy, and fluffy even after 3 days. I'm proud of this recipe.The amount of time for the second rising and the baking time varies on your oven, so adjust accordingly.During baking, if the top seems like it's going to burn, gently take it out and quickly cover with aluminum foil.I like a lightly browned top, so I covered the tops with foil after 15 minutes. Recipe by MeguBroaden -
Fluffy Bread with Whey Fluffy Bread with Whey
If you use strained yogurt whey, the dough will become very fluffy. When I tried making it with cheese, it was surprisingly delicious. They were immediately gobbled up when I brought them to a potluck party.Since these are made by using the microwave and require no kneading, you can enjoy them in about 1 hour. Don't add the yeast into the whey until the whey has become body temperature. The baking time may vary depending on your oven. Recipe by mini -
Simple Soft & Fluffy Bread Rolls Simple Soft & Fluffy Bread Rolls
I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands.It's simple, so I don't have any tips in particular.Knead the dough thoroughly for a properly soft texture.If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan -
Oil Free Milky Bread With Homemade Yeast Oil Free Milky Bread With Homemade Yeast
I wanted to make my favorite milky bread with homemade natural yeast.I originally made homemade fermented raisin yeast, , but now I am always hunting in my fridge for things to add, such as sugar, honey, and 100% natural juice etc.After fermenting the homemade natural yeast 3 times and combining it with the bread flour, I now occasionally make it with water or plain yogurt+flour.I love making this with 100% bread flour, but it tastes good made with other flour as well . Recipe by Tokochan614 -
Simple Bread Rolls with Homemade Natural Yeast Simple Bread Rolls with Homemade Natural Yeast
How many years has it been since coming up with my own yeast? Over the years, I've tried out various recipes and settled on a simple bread. I uploaded this to commemorate my son's first taste of bread while weaning him off breast feeding. I hope he becomes a kid who likes bread.The proofing time will vary according to the season, weather, room temperature, and humidity, and it is difficult to keep an eye on everything, but I think that's the fun part of using natural yeast.It doesn't require the same amount of attention as dry yeast, so I make it over the whole day while I go out and do other things while checking on the dough from time to time. Recipe by Hanakou
More Recipes
Comments