Extra Soft White Bread Recipe
Extra Soft White Bread is perfect for making sandwiches because it's SO soft and fluffy. It has the most amazing texture thanks to a few secret ingredients!
Servings: 2 loaves
Ingredients
- 2 ¼ cups warm water
- 4 teaspoons active dry yeast
- ¼ cup sugar
- 2 tablespoons vital wheat gluten
- 2 teaspoons salt
- ¼ cup nonfat dry milk
- 3 tablespoons butter or oil
- ½ cup potato flakes
- 5-6 cups all-purpose flour
- stick of butter to butter the tops of the bread
Instructions
- Add water, yeast, sugar, wheat gluten, salt, dry milk, oil, potato flakes, and 4 cups of flour to the bowl of a stand mixer with a dough hook attachment.
- Mix on low for 10-12 minutes (this is machine kneading).
- After the mixing time, add additional flour, 1/4 cup at a time. The dough is ready when it isn’t too sticky and can be handled. Give the dough time to work the flour in before adding more.
- If it is gooey, add flour and mix after each addition, until the dough can be worked with your hands without sticking to them. I generally add 5.5 to the full 6 cups total flour for this recipe. It will depend some on your kitchen conditions and flour.
- Form the dough into a smooth ball and add it back to your mixing bowl. Cover tightly with plastic wrap.
- Let the dough rise for 1 hour.
- Remove it from the bowl.
- Divide the dough into two even pieces and form each piece into a loaf.
- Place the dough in 2 greased loaf pan and let them rise in a warm place for 1 hour or until the dough is about 1 inch above the rim of the bread pan.
- Bake at 375℉ for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
- Remove from the oven and grease the tops of the loaf with a little bit of butter.
- Remove the bread from the pans and allow to cool on a wire rack before slicing (you can slice warm but the texture is best once it has cooled and the bread has set).
- Once the bread has completely cooled, store leftovers in an air-tight container at room temperature for up to 3 days, in the fridge for up to 5 days, and in the freezer for up to 3 months.
Notes
- Non-fat dry milk can be found near the canned evaporated milk and sweetened condensed milk. You can also find it near specialty flours (sometimes it's called baking milk blend).
- I just use normal old potato flakes, like the kind you would make instant mashed potatoes with, for this recipe.
- Vital wheat gluten is usually near the specialty flours or just in the baking aisle. You can also get it from Amazon.
- The few specialty ingredients are worth their investment for this white bread because they’re shelf stable. You'll make this bread often enough to use them up!
Nutrition
Serving: 1 of 24 slices | Calories: 129kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 214mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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