Easy homemade bread | Jamie Oliver recipes (2024)

FAQs

What makes homemade bread soft and fluffy? ›

Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product. All-purpose flour can be used for bread but bread flour is always better if your goal is a “fluffier” bread.

You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread. Lightly cover the loaf pans with plastic wrap - do not make it too tight as you don't want the dough to rise up and get trapped in the plastic wrap.

Using milk instead of water in your yeasted bread is an easy way to add a touch of sweetness, making it ideal for challah, dinner rolls, cinnamon rolls, and hot dog buns. Milk sugars not only add a hint of sweetness but also result in a softer, more uniform crumb and ensure a nicely browned crust.

Adding seeds and nuts to your dough

If you love a seeded loaf, you're not alone – it was my most popular bread when I baked and sold bread locally. Choose a mix of your favourite seeds and soak them, ideally overnight but for at least an hour before adding them to your dough.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Most common is of course cow's milk. There is also buffalo milk which is richer and fattier. Goat's milk can also be used, but it has an unusual flavour so it may not be for everyone.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Give the Dough Time

To achieve a great flavored loaf, be sure to give the dough enough time to rise. While some loaves of bread can take just 40 minutes to rise, others can take up to 48 hours. Allowing time for your bread to rise correctly ensures that more starch is broken down into gluten.

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

What is responsible for making bread soft and fluffy? ›

Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Reddi-Sponge is a reducing agent made with dairy whey and L-cysteine and I bet that 6% level really gave you a soft and extensible dough. The best suited product for your application is an additive co*cktail made with SSL (sodium stearoyl lactalate) and distilled mono-diglyceride.

As yeast cells feed on sugars, they produce carbon dioxide gas and ethyl alcohol in a chemical process known as fermentation. The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise.