Description
Super Soft Bread with a pillowy tender crumb and rich flavor, made using a two-stage dough with a fermented starter. The combination of bread and cake flours, enriched dough, and extended kneading yields a light, bakery-quality loaf or rolls.
Ingredients
- Starter Dough: 220 g bread flour, 80 g cake flour, 275 g milk (warm, 100–115 °F), 6 g dry yeast, 35 g white sugar
- Main Dough: starter dough, 220 g bread flour, 80 g cake flour, 55 g sweetened condensed milk, 45 g fine sugar, 1 egg (room temperature), 60 g unsalted butter (softened), 5 g salt
Instructions
- Combine starter ingredients and knead until elastic. Ferment until doubled (~1 hr).
- Add starter to main dough ingredients and knead for ~8–10 min. Add butter and salt, continue kneading until the dough is smooth, elastic, and passes the windowpane test.
- First proof: shape dough into a ball, cover, and let double (~1–1.5 hr).
- Punch down, divide into 8–10 pieces, shape into rolls or loaf, arrange in pan.
- Second proof: let rise until puffy (~45–60 min).
- Preheat oven to 350 °F. Brush with egg wash (1 egg + 1 Tbsp milk), bake 20–25 min until golden.
- Brush warm loaves with melted butter, cool completely on a wire rack.
Notes
- Using both bread and cake flours balances structure (from gluten) and tenderness (from lower protein)—cake flour lightens and softens the crumb.
- Sweetened condensed milk enriches the dough, adding moisture, sweetness, and a glossy crust. It’s a hallmark of ultra-soft “milk bread” recipes. ([win.facebook sources matching ingredient list]
- Warm liquids activate yeast optimally—target ~100–115 °F for best rise. ([turn0search11])
- Extended kneading (including butter incorporation) develops strong gluten while keeping dough enriched and soft. ([turn0search11])
- Two-stage fermentation deepens flavor and adds softness through extended proofing.
- Brushing with butter after baking keeps the crust soft and gives a tender mouthfeel.
- Prep Time: 2.5–3 hours (including proofing)
- Cook Time: undefined
- Category: Bread
- Method: Enriched, two-step dough
- Cuisine: Bakery-style
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
