Sunday Light Baking – and My Favorite Daily Soft White Bread Recipe

Baking Diary – Log 6 – 07.05.2012

Today  I will bake my Daily White Bread – a revision of the Amish White Bread, a very popular bread recipe on Here is the link to the original with more than 2000 positive reviews.

Stuffed with Cranberry

It is super duper easy bread for beginner of bread baking, yet it is very yummy and versatile. It was the first bread recipe I tried to bake a long time ago and still now ranks very high in my recipe collection. 🙂

Here is my version.



(for one regular freeform loaf, one 10x10x20cm Pull-man loaf, or 12 regular buns)

Ingredients needed

  • 390g bread flour
  • 235g warm water/ milk (Note: milk will increase the flavor and the smell, but decrease the shelf life, your choice)
  • 1 ½ tsp. salt
  • 50g sugar
  • 28g soft butter, room temperature (Note: can be replaced by canola oil if you are in a hurry, but beware that oil cannot be as flavorful as butter)
  • 12g fresh yeast (Note: I always prefer using fresh yeast in my baking, detail why can be found here in my previous post about Banh Mi, if you don’t have it in hand, use 6g dry yeast or 4g instant yeast)


Step 1: Dumb everything above into a big mixing bowl. I can do that because I use fresh yeast; I can just crumble it all over and start mixing. YAY, fresh yeast! If you use other type of yeast, activate it correctly according the manufacturer and process with other ingredients.

Just dump everthing in if using fresh yeast

Step 2: Start mixing on low speed for about 2 minutes until you achieve a cohesive mass, like this.

A sticky dough mass

My revised recipe has the hydration of 60% rather than 57% in the original recipe, so it will feel a little wet and sticky. But it is all right, the higher hydration make the bread moister and softer.

Step 3: Increase the speed to medium. Mix for 7 minutes until the dough comes together, and starts slapping on the bowl’s wall.

After kneading for 7 minutes

The gluten development should be on stage 3, meaning the dough can be stretched out to very thin sheet without being tore. Like this.

Sufficient gluten development

Step 4: form your dough into a ball, put it in a lightly oiled bowl. Like below.

Before bulk fermentation

Step 5: Now let it bulk ferments for approximately 1 hour, or until double in size. Like this.

After 1 hour bulk fermentation

Step 6: Flit it out onto a clean counter. Punch and stretch it out by hand, into a large rectangle of about 30x20cm.

Spread it out into a rectangcle for the 1st time

Roll it up into a big cylinder.

Roll it into a cylinder for the 1st time

Step 7: Stretch the tube out again into another rectangle of 40x20cm.

Spread it out into a rectangle for the 2nd time

And roll into a big, tight cylinder with length of 20cm.

Roll it tighly for the 2nd time

Step 8: Put it in the greased bread pan, and in my case, a grease Pullman pan, even the dough into every corner of the pan.

Even it out in the pan

Step 9: Preheat your oven to 175 degree Celsius (for freeform loaf pan, and buns), to 200 degree for Pullman pan, and my aluminum pan require 220 degree but maybe it is just me. Let the dough rise in the pan (with plastic covered or lid closed) for about 30 minutes, or until almost double in size again. Mine is perfect when the dough rises to about 2cm from the lid. Like in this pic.

After 30′ final rise

Step 10: wash your bread or buns top with egg yolk. Do not apply this step for Pullman bread.

Step 11: Put the loaf into in oven, arrange the rack to make sure that your loaf distances to the top and the bottom of the oven is equal, mine is on the lowest rack. Bake for 30 minutes. If your loaf top brown too quickly in the oven, get it out and cover the top with aluminum foil, put it back in the oven and continue baking until the sides become golden, too. Mine is baked at 220 degree for 35 minutes. 🙂

Step 12: After the loaf or buns are beautifully baked. Get it out of the oven, let it cool down for 10 minutes, then flip it out of the pan, and let it cool down to just warm to touch.

My baked Pullman loaf

Slice it, toast it, and use it to make your favorite grilled cheese sandwiches, make French toast with a dash of cinnamon, or make bread pudding. Nom nom. The Pullman loaf sliced up real nice, except for the fact that my bread knife is a bit too dull now. 😛

It slices up real nice

I also used this recipe also to make egg custard filled buns, topped with coconut flakes.

Egg custard buns

Or sweet buns with pandan custard on top.

Pandan Custard Bun

Or those monkey bread with nice caramel sauce and roasted nut.

Monkey Bread

And here is the one loaf I baked in my clay pot.

Baked in Clay Pot

God, those are the softest, moistest bread I have ever tasted. I have been in love with baking on my clay pot then.

Crumb shot

Or just simply spice your daily loaves up by adding dried fruit, or nuts, or vegetables, meat or mayonnaise.

Egg-nest buns

There are hundreds more of uses for this one bread recipe. 🙂 Explore it yourself and come back to me, OK?

And I have successfully reorganized all my food related photos in the last year into sensible orders of 100 different dishes. 100 DIFFERENT DISHES!! Gladly, I did not count those that I have done twice or three or ten times, nor dishes that I forgot to take pictures, nor those that were failures. 100 dishes! Wow, I could write posts for this blog for more than 3 months, everyday, without even have to take more photos, or looking for new ideas. My God! I cooked and baked that much. Impressive. 🙂

Anyway, good night, guys!


Updated: I submitted this to YeastSpotting. 🙂

21 thoughts on “Sunday Light Baking – and My Favorite Daily Soft White Bread Recipe

  1. Hi Rose I’m wondering why my dough was very very sticky although I kneaded with my kitchenaid mixer for 20mins on speed 2. The dough was sticky and stuck to the bowl side and bottom. Let alone getting the windowpane test. Why is it like that? Should I add more flour? Thanks


    • Hi Helen, I suggest you check the flour’s protein percentage, a good flour for break should have protein percentage from 11% up. Second thing you could do is to add more flour if your dough became too sticky, but only a small amount at a time (about 5g each addition). Continue mixing until the new flour addition is completely absorbed into the dough, the check the dough consistency if it has become less sticky.

      Those are some troubleshooting I could offer. One way to prevent it all from the beginning is to add water in in various stage to observe the behavior of the dough, sometimes if your flour is old and the weather has been quite humid, it might need less water than the standard recipe.

      Have fun baking!



  2. Hi, I am new in bread making and have tried a few recipe which always disappoint me as the bread turn hard the next day. And I am so glad to stumble upon your blog and found out about the Tangzhong secret. Can’t wait to try it out soon.
    Anyway, I would love to try this white bread in a pullman tin. May I know do you open the pullman lid halfway through the baking? Or you just left it closed all the way?
    Thank you.


    • Hi Via,

      I usually keep the lid on all the way, but when you flip the bread out of the pan, if you find the color still too pale for your liking, you can pop it in the oven for 2-3 mins until brown.

      Hope it helps, 🙂



  3. Hi Rose, do you use the thangzhong method in this recipe? And does the hand kneading suitable for this bread recipe? I haven’t try any tangzhong method. I’m so interested with tangzhong, because of my experienced in making buns, they will get dry and hard the next day. Pls advise


  4. Rose, when I stumbled across your blog, I just had to print and complie your recipes. I attempted your wholemeal recipe with a variation. After forming the dough into a ball, i stretched the dough and placed some walnuts and dried fruits and roll it back to a ball to proof. second proofing was in the loaf tin. The dough rose very little after 4 hours, the final product was disappointing. My loaf was heavy, densed, lack of gluten and moist on the inside. I baked at 220C for 30mins and covered with a foil the next 25 minutes when i reduced the temperature to 190C.The outside was brown as how a well baked bread should look. Anyway, for it not to go wasted, I turned my loaf into biscotti pieces. Where could I have gone wrong please? I used active dried yeast and activated it in warm water as per the label advice.
    Appreciate your feedback, thank you, Rose


  5. Pingback: 100% Whole-wheat Bread – Weekend Fun with Tangzhong & Semi-Autolyse Method | Simply a Food Blog

  6. Hi, love ur blog. My first time into bread baking and I love ur recipe. However I want to ask my bread was crumbly when I cut it and looked like a cake. Is that normal or did I go wrong somewhere. Thanks


    • Hi Nuwera, if your bread is a bit crumbly, it means you need to knead the dough more because the gluten has not developed to a sufficient level. Next time knead for 5-10 mins more. Keep me posted! 😉


  7. Pingback: Revealing the Ultimate Secret of Tangzhong – Part 2: Examples of Recipe Conversion + Tangzhong Whole-Wheat Pull-apart Bread + Learn to Bake in Clay Pot | Faraway from Home

  8. Pingback: Revealing the Ultimate Secret of Tangzhong – Part 2: Examples of Recipes Conversion + Tangzhong Whole-Wheat Pull-apart Bread + Learn to Bake in Clay Pot | Faraway from Home

  9. Pingback: Revealing the Ultimate Secret to Softer, Fluffier Bread that Stays Fresh for Days – Part 2: Examples of Recipes Conversion + Tangzhong Whole-Wheat Pull-apart Bread + Learn to Bake in Clay Pot | Faraway from Home

  10. Hi Mookie,

    I will post my recipe for egg custard very soon. 🙂 Then you can make this basic dough, and stuff the filling inside every buns. and you will have it, custard buns, rolls. Or if I have free time, I will write a post on how to shape these gorgeous for you. 🙂

    Stay tuned for my next posts. Hope to hear more from your kitchen.



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