Softest White Bread

Name: Softest White Bread
Cook time: 35 min
Total time: 35 min
Yield: 1 loaf
Ingredients: 1/4 teaspoon yeast; 1/2 cup lukewarm water; 1/2 cup bread flour; 1 tablespoon sugar; 1 tablespoon bread flour; 1/3 cup milk; 2 beaten eggs; 1/4 cup lukewarm water; 1 teaspoon yeast; 2 cups sifted bread flour; 2 teaspoons salt; 2 tablespoons sugar; 1 1/2 cups sifted bread flour; 2 tablespoons margarine or 2 tablespoons butter; 1 tablespoon canola oil or 1 tablespoon vegetable oil

Submitted by ceci2468

"I developed this recipe after doing research on tangzhong (Asian roue) method for bread. This makes the softest high top bread I've ever had and the sponge develops the best flavor. Takes a long time to make (mostly rising times) but well worth the results. No more supermarket or bakery breads for me."

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Ready In:: 35mins
Ingredients:: 15
Yields:: 1 loaf

ingredients

¹⁄₄ teaspoon yeast
¹⁄₂ cup lukewarm water
¹⁄₂ cup bread flour
1 tablespoon sugar
1 tablespoon bread flour
¹⁄₃ cup milk
2 beaten eggs
¹⁄₄ cup lukewarm water
1 teaspoon yeast
2 cups sifted bread flour
2 teaspoons salt
2 tablespoons sugar
1 ¹⁄₂ cups sifted bread flour
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon canola oil or 1 tablespoon vegetable oil

directions

For sponge, in a bowl mix together the 1/4 tsp yeast, 1/2 cup lukewarm water, 1/2 cup bread flour and 1 tbsp sugar. Cover with plastic wrap and let sit at room temperature for 2-3 hours (or overnight).
For roue, in a small saucepan mix together 1 tbsp bread flour and 1/3 cup milk. Stir over medium heat until it forms a smooth paste (similar to pudding in texture). Scoop into a small bowl and cover with plastic wrap. If using the same day, let sit at room temperature. If using the next day, cool for 1 hour at room temperature and then refrigerate.
Add to the sponge, 2 beaten eggs, 1/4 cup lukewarm water and 1 tsp yeast.
For dough, in stand mixer bowl (or large bowl if doing manually) add 2 cups sifted bread flour, 2 tsp salt, 2 tbsp sugar, and sponge mixture. Mix together on low (speed 2) for about 2 minutes and let rest 20 minutes.
Then add to mixer bowl 1-1/2 cups sifted bread flour, roue mixture, margarine or butter and oil. Mix on low (speed 2) until smooth (about 4 minutes).
On floured surface, knead dough for about 2-4 minutes. (If making by hand, knead for about 15 minutes). Try not to add too much more flour during kneading (maybe 1-2 tbsp flour). Dough should be very smooth and soft but not sticky. Place dough into a large oiled bowl turning dough several times to coat with oil. Cover with plastic wrap and let rise for at least 2 hours.
Press the dough into a rectangular shape and roll up tightly (rolling from the short side). Pinch seams and sides closed. Place seam side down in a greased 9 X 5 loaf pan. Cover with the plastic wrap and let rise for about 1-1/2 hour.
Preheat oven to 350 degrees. Make 3-4 slashes (scoring) across the top of the dough using a razor or sharp knife (about 1/4 inches deep). Bake for 35-38 minutes. When done, immediately turn bread out onto a cooling rack.
For a great tasting banana bread, leave out the 1/4 cup lukewarm water that's added to the sponge. Add a large very ripe mashed banana, 1 tsp vanilla extract, 1/2 tsp cinnamon powder and 1 tbsp dark brown sugar.