How to Make the Softest Bread Ever | Enriched Yeast Dough

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories and is dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a distinct flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal provides binding and is vegan.

Add 4000 g of flour to the mixer.

Add 2000 ml of water to the mixer.

Add 400 g of milk to the mixer.

Add 160 g of eggs (approximately 3 eggs) to the mixer.

Add sugar to the mixer (quantity not specified).

Add 80 g of fresh yeast to the mixer and break it up a bit.

Mix all ingredients except for the salt for 2 minutes on slow speed.

After 2 minutes, add 80 g of salt to the mixer.

Increase the mixer speed to 5 and mix for about 7 minutes.

If the dough seems dry, add a little more water as needed.

After about 2-3 minutes, check the dough; it should be well combined.

After about 5 minutes, the dough should be pulling from the sides of the mixer nicely.

Once mixed, pull the dough out of the mixer onto the bench.

Check that the dough is not sticking to the mixer and is nice and stretchy.

Divide the dough into pieces of approximately 550 g each for loaves.

Let the divided dough pieces sit on the bench for 20-30 minutes to relax before shaping.

Shape the dough pieces into loaves and place them on trays lined with Teflon sheets.

Preheat the oven to 220°C (428°F).

Place the shaped loaves into a prover set to 28°C (82.4°F) for faster rising.

Once the loaves have risen, bake them in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens