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Soft White Bread

A chopping board with a square white loaf that has been sliced showing the inside

A couple of weeks ago, I was asked to write a recipe for a Sultana Bread that kids might enjoy. Many of our Facebook group members made it and loved it. It makes me so happy when I develop something people enjoy. ?

Anyway, one of our lovely readers asked, “If I want to make this light soft sultana bread, as a plain white bread, should I just leave out the spices and sultanas?” Because there needs to be a little more adjustment to make it work well, I said I’d have a play and come up with something for her.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Home made soft white bread, cooling on a wire rack.
White bread loaf cooling on a wire rack

And this is it! A soft white bread loaf, just like a bought one (although without any additives).

How did I adjust the Sultana Bread Recipe?

Of course, I had to remove the spice and sultanas as my reader suggested, but I also adjusted the sugar and water. I had to add more moisture to the loaf, as removing the sultanas meant removing some of the moisture. I left 1 tsp of sugar to help activate the yeast and opted to leave the egg because that has a little fat and extra goodness. I do love how this has turned out.

I used a Mackie Loaf tin with a lid. It’s similar to the ones you can get in The MixShop but mine is an older version. The new ones are so cool; it’s a shame the old ones pretty much last forever. Otherwise, I’d have a new one. ? Hey, don’t forget to say Rebecca McLeod sent you if you place an order, so I know you’ve been reading my posts, and I can do a little high five. ???

A chopping board with a square white loaf that has been sliced showing the inside

Soft White Bread

5 from 10 votes

5 stars tells us you love the recipe

becs-table.com.au
I don't know any child that wouldn't love this white bread. You don't have to feel guilty serving this up; no additives or nasties in here. Lunch box sandwiches, coming up.
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Difficulty Medium
Course Bread
Cuisine Various
Servings 14 Slices
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

  • 280 g water warm for stand mixer method
  • 1 tsp castor sugar
  • 7 g 2 teaspoons Dried Instant Yeast
  • 500 grams bakers flour
  • 1 teaspoon salt
  • 1 teaspoon bread improver or malt powder
  • 20 grams oil
  • 1 egg large

Instructions
 

Thermomix Method:

  • Add the following ingredients to the Thermomix bowl in order, 280 grams water, 1 tsp castor sugar, 7 g (2 teaspoons), Dried Instant Yeast
  • Set the TM to warm 2 min/37°C/speed 2
  • Weigh the remainder of the ingredients into the TM bowl, 500 grams bakers flour, 1 teaspoon salt, 1 teaspoon bread improver or malt powder, 20 grams oil, 1 egg (large),
  • Knead 4 minutes “Dough mode” dough function.
  • Transfer the dough from the TM machine onto a clean bench, shape it into a ball, then place it in an oiled bowl & cover with a tea towel (or I like to use my Thermo server) Allow to prove for around 30 mins to 1 hour depending on kitchen temp. You're looking for it to be puffy, not necessarily doubled in size. *see images.
  • Turn the dough out onto a clean bench. Cut into two equal portions, shape into two balls, then place them side by side in your bread tin.
  • Place your tin in a warm spot and prove until the dough is a few centimetres from the top of your bread large bread tin (The one with the lid)
  • Place in a preheated oven on 180°C fan forced for 25 mins – 30 minutes or until deep golden brown if you don’t have a lid
  • Take out of the tin once cool enough to handle and leave to cool on a cooling rack.

Conventional Method:

  • Add the following ingredients to a stand mixer bowl in order 280 grams warm water, 1 tsp castor sugar, 7 g (2 teaspoons), Dried Instant Yeast and allow to sit for 5 minutes.
  • Weigh the remainder of the ingredients into the stand mixer bowl leaving the salt until last. Mix until the dough comes together then knead for 8 minutes.
  • Transfer the dough from the bowl onto a clean bench, shape it into a ball, then place it back in to the lighlty oiled mixer bowl & cover with a tea towel. Allow it to prove for around 30 mins to 1 hour depending on kitchen temperature.  You're looking for it to be puffy, not necessarily doubled in size. *see images.
  • Turn the dough out onto a clean bench.  Cut it in to two equal portions, shape each portion a ball, then place them side by side in your bread tin. 
  • Place your tin in a warm spot and prove until the dough is a few centimetres from the top of your bread large bread tin (The one with the lid).
  • Place in a preheated oven on 180°C fan forced for 25 mins – 30 minutes or until deep golden brown if you don't have a lid.
  • Take out of the tin once cool enough to handle and leave to cool on a cooling rack.

Notes

If needed, add 20g more water; you’re looking for a tacky soft dough that comes together nicely.  Soft dough means soft bread. 

Want to know more?

Would you like to learn how to make Easy Overnight Sourdough?Easy Overnight Sourdough

13 Comments

  1. 5 stars
    I have made quite a few breads and I have to say this bread came out fantastic. The perfect sandwich bread. I had to hide the rest of it as hubby and son was slicing away with a block of butter 😂. Thank you for sharing Bec 🌸

  2. 5 stars
    What a great recipe, finally found a bread that ticks all the boxes.
    I make it exactly as the recipe states, its perfect. I’ve made it with the lid on and lid off and both ways are just fine.

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