What does adding an egg do to bread dough?

It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

How to make homemade white bread more flavorful?

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat . A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

What makes bread lighter and fluffier?

Add Sugar Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Is white bread better with milk or water?

You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open. You will have to bake it at lower temperatures than a lean bread. In other words, your bread will be more like a sandwich bread.

What does adding butter to bread dough do?

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor . The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

How do you make bread more airy?

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

What is the secret ingredient in bread?

Introduction: The Bread Baker's Hidden Gem While many bakers focus on flour, yeast, and water, there's a lesser-known but equally important ingredient that can make all the difference— cream of tartar . This unassuming white powder is the secret to creating the fluffiest and most tender loaves of bread.

What gives bread the best flavor?

Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough. Add it to dough with the flour.

What makes the tastiest bread?

12 tips for making perfect bread Use the right yeast. ... Store your yeast properly. ... Treat salt with care. ... Take your time. ... Try different flours. ... Consider vitamin C. ... Practice makes perfect. ... Don't prove for too long. More items...

Is it better to use oil or butter for bread?

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture . In many recipes, combining the two gives the best of both worlds.

What is the secret to a soft and fluffy bread?

You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread. Lightly cover the loaf pans with plastic wrap - do not make it too tight as you don't want the dough to rise up and get trapped in the plastic wrap.

How do bakeries get their bread so soft?

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Is it better to brush bread with milk or egg?

For a deeper brown sheen with a crispier crust, use water. For a lighter, slightly shinier sheen with a softer crust, use milk or heavy cream . For a firmer, lighter crust with little shine, use only the egg white and water. For a darker, richer hue, use only the egg yolk.

What happens if you use milk instead of water in bread?

It adds nutritional value to baked goods. Mainly protein, calcium, and vitamin B12 which are all necessary for a heathy diet. But we don't only look for the nutritional benefits when using milk in our bread dough. The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter .

What happens when you add milk to bread dough?

Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower . Fermentation tolerance (the ability of the dough to work properly in a range of temperatures) will be slightly improved. Bench time will be extended as the dough ferments more slowly at this stage.

Easy White Bread, Best White Bread Recipe

Easy White Bread

Remember white bread? Go back in time with this easy recipe. I heat my milk & oil combo in the microwave for about a minute but you can do it on the stove. If you replace the oil with butter, add it to the milk before warming. The butter doesn’t have to be completely melted but should be very soft. Be sure to aerate your flour before measuring!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 30 minutes

Makes: One loaf

Ingredients:

2 cups all-purpose flour (or bread flour)
2 teaspoons (1 packet/ 7 gms) instant yeast
2 Tablespoons sugar (use 1 Tbsp. for less sweetness)
1 teaspoon salt
1 cup warm milk (low fat or whole milk) heated to 120-130° F.
2 Tablespoons vegetable oil (or butter)
about 1/2 cup additional flour

Instructions:

Combine flour, yeast, sugar & salt in a large mixing bowl.
Warm the milk and oil together to 120-130° F.
Add milk/oil to flour mixture and beat with electric mixer on high for 2 minutes.
On low speed slowly add enough flour (about 1/2 cup) until dough forms a soft mass.
Place dough on floured surface and knead 50 turns.
Cover and let rest 10 minutes.
Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 -inch loaf pan.
Cover with a towel and let rise in a warm spot for 45 minutes to one hour, until it’s one inch taller than the pan.
Preheat oven to 375° F & bake for about 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning. Bread is done when the internal temperature is 190° F.

No mixer? No instant yeast?
No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns.
No instant yeast? Use regular dry active yeast but check the package for liquid temperature, which should be lower – probably 110-120° F.

There's more on this recipe in my blog. click here.

Easy White Bread, Best White Bread Recipe | Jenny Can Cook (2024)

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