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The Softest White Bread (Yeast Method)

The softest white bread

Today I want to share with you a quick version of the softest white sandwich bread made with small amount of yeast. 

It is super light, soft and chewy at the same time. The secret is in using the Yudane method. 

This recipe was adapted from talented @bakewithpaws

Ingredients

Yudane 

Dough

  • 280 g bread flour (80%)
  • 200g milk (57%)
  • 2g instant dry yeast (0.6%)
  • 35g sugar(10%)
  • 7g salt (2%)
  • 17g soft unsalted butter(5%)

Directions

Yudane 

Yudane Method is made by mixing bread flour and hot boiling water. Adding hot boiling water gelatinises the starch. Which gives super softness to the bread.

  • 8 am mix flour and hot boiling water, cover and let cool down before use in the dough .

Dough

  • 8 am while yudane mixture is cooling off, let’s mix the rest of ingredients for autolyse. In a bowl of stand mixer add milk, yeast sugar and the flour, mix all together let autolyse for 30 min.
  • During the autolyse period the flour becomes fully hydrated. This activates gluten development.
  • 8.30 am add yudane to the dough, start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 5-6 minutes until well incorporated.
  • Add salt mix for a couple more minutes. The dough should wrap the paddle.
  • Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
  • Cover the dough and let it proof for 2 hours at 76-80F/ 24-28C.
  • During that time perform 1 stretch and folds.
  • The dough should become puffy.
  • 10.00 am Sprinkle work surface with flour. 
  • Divide the dough in 2 equal pieces roll each dough piece into a rectangle, fold long sides to the center to create long strip, then roll the strip into a tight roll. Place both rolls into a  baking pan ( the amount of the dough should be enough for baking pan 8×4 inches).

Note: I used 2 square baking pans and put 270g of the dough in each.

  • Cover the loaf and let it proof for 1-2 hours at 76-80F/ 24-28C until the dough will reach 1/2 inch from the top of the pan.
  • 12.00 pm Bake at 375F for 15 min, 350F for 10-13 min(if using square loaf pan),or 15 min if using 8 x 4 inch baking pan

Enjoy!

15 thoughts on “The Softest White Bread (Yeast Method)

  1. Hello good night dear. All right with you and your family. I would like to thank you for your kindness in sending your recipes. All wonderful. I really like this type of bread. Kisses in the heart.

    1. Thank you so much my dear, Maria 🙏

  2. Sooo I am sure I did something wrong as I’m a newbie to bread baking, but I don’t know what I did. My bread seemed still very doughy after baked. I put it in for an additional 15 minutes. But it’s still doughy.

    1. Sorry about that, did it proof well?

  3. Can you use this recipe in 9×4 loaf pan to make a full loaf?

    1. Yes!
      It will be exact amount for 9×4

  4. This bread looks amazing! Question- the loaf only takes 15 minutes to cook? That seems like such a short amount of time.

    1. Thank you, you have to bake it at 375 F for 15 min, then 350F for 12-13 min

      1. Ohhh!! Thank you for clarifying !🍞

  5. If I want to bake it in the morning can I put in the fridge for the night after the 2 hours proofing ?

    1. Yes!
      It should work

  6. Hi so every thing worked well trying this recipe however when I put it into the oven it shrunk down notsure why could it be not enough yeast I’m using or just my oven?

    1. Hi!
      Usually it happens when dough is overproofed
      Try to cut final proofing time a little

  7. Thank you for this recipe! My bread turned out perfect!😊👍
    My family and I continue to pray for 🇺🇦!

    1. Thank you so much for all your support 🙏

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