This recipe is adapted from here.  But, I modified slightly in order to use up all my left over whipping cream that have been siting in the fridge.  It is indeed soft and fluffy.
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Soft and Fluffy White Bread Recipe - Straight Dough Method
Yields: 1 loaf
250g bread flour (I used Japanese high gluten flour) 1 tsp (3g) instant yeast 25g sugar (I used organic brown sugar) 1 tsp (4g) salt
95 heavy cream / whipping cream
105g water 20g butter
Utensils: 6.5 " X 3.5" X 3.5" Loaf Pan 
METHOD: Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reach window pane stage. Let the dough rise in a warm place for 45 - 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.  Form each portion to a ball.  Flatten with rolling pin into a dish.   Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. Place all dough in the prepared loaf pan.  Let it rise for another 45 - 60 minutes or until dough rise  around 1 cm above the pan's rim. Bake at preheated oven (190C) for 25 - 30 minutes, or until golden brown.  I usually preheat my oven 10 - 15 minutes before baking. Remove bread from oven and let them cool on rack completely before slicing. www.bakewithpaws.com/feed #Breads/Buns/Loaf-StraightDoughMethod

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