Soft Bread

Mike

Mike

Well-known Member
Location
London
I prefer white, but this works well for brown bread too.

500 grams or 1lb Strong bread flour
50g or 2oz Lard
7g or 1/4oz Instant yeast
1 or 2 teaspoons Sugar
1 teaspoon Salt
300 millilitres or 1/2 pt Milk

Mix the dry ingredients, then rub in the butter
when it is all in add the milk.

Use a hand mixer instead of kneading, when all
is incorporated keep mixing for another 90 seconds.

Remove from the mixing bowl, knead it into a round
ball and return to the bowl, you can rub the inside of
the bowl with a little oil if you wish, to stop it sticking.

Cover and leave it to prove for a couple of hours, until
the bowl it full to the top, Turn it out on to a floured
surface, give it some kneading, a couple of minutes then
put it into a greased Loaf tin and leave it again till it is
big.

I extend the proving time as this gives a lighter loaf and
the milk gives a softer loaf than one done with water.

Enjoy.

Mike.
 

Mike said:
I prefer white, but this works well for brown bread too.

500 grams or 1lb Strong bread flour
50g or 2oz Lard
7g or 1/4oz Instant yeast
1 or 2 teaspoons Sugar
1 teaspoon Salt
300 millilitres or 1/2 pt Milk

Mix the dry ingredients, then rub in the butter
when it is all in add the milk.

Use a hand mixer instead of kneading, when all
is incorporated keep mixing for another 90 seconds.

Remove from the mixing bowl, knead it into a round
ball and return to the bowl, you can rub the inside of
the bowl with a little oil if you wish, to stop it sticking.

Cover and leave it to prove for a couple of hours, until
the bowl it full to the top, Turn it out on to a floured
surface, give it some kneading, a couple of minutes then
put it into a greased Loaf tin and leave it again till it is
big.

I extend the proving time as this gives a lighter loaf and
the milk gives a softer loaf than one done with water.

Enjoy.

Mike.
Click to expand...
I prefer European bread with a harder crust. Like rye. Only last week a pulled a tooth on a crust. Cost me $60 at dentist. Watch out.
 

Mike said:
I prefer white, but this works well for brown bread too.

500 grams or 1lb Strong bread flour
50g or 2oz Lard
7g or 1/4oz Instant yeast
1 or 2 teaspoons Sugar
1 teaspoon Salt
300 millilitres or 1/2 pt Milk

Mix the dry ingredients, then rub in the butter
when it is all in add the milk.

Use a hand mixer instead of kneading, when all
is incorporated keep mixing for another 90 seconds.

Remove from the mixing bowl, knead it into a round
ball and return to the bowl, you can rub the inside of
the bowl with a little oil if you wish, to stop it sticking.

Cover and leave it to prove for a couple of hours, until
the bowl it full to the top, Turn it out on to a floured
surface, give it some kneading, a couple of minutes then
put it into a greased Loaf tin and leave it again till it is
big.

I extend the proving time as this gives a lighter loaf and
the milk gives a softer loaf than one done with water.

Enjoy.

Mike.
Click to expand...
How do you get grams? Do you have a scale?
 
White bread is bad
wheat only

Supermarkets in 80's sold Russian Black Bread: difficult to eat, but delicious. I think they but tiny rocks in it to made it authentic;
you had to chew slowly, and spit out the 'bad stuff.'

Had they followed the Russian Recipe it would have contained straw,
dirt...The history of what Russian's made bread out of during the
1920-30's is unreal.
Goggle says: 1920's Russian Govt advised starving people to grind up
animal bones, make a flour, bake bread from this flour, it was 25% more nutritional than Rye bread.
No one is going to attempt this today-Russikies are a hearty folk, used to suffering.
 
Last edited:
jerry old said:
Had they followed the Russian Recipe it would have contained straw,
dirt...The history of what Russian's made bread out of during the
1920-30's is unreal.
Goggle says: 1920's Russian Govt advised starving people to grind up
animal bones, make a flour, bake bread from this flour, it was 25% more nutritional than Rye bread.
No one is going to attempt this today-Russikies are a hearty folk, used to suffering.
Click to expand...
You forgot the shot(s) of Vodka.
 
jerry old said:
White bread is bad
wheat only

Supermarkets in 80's sold Russian Black Bread: difficult to eat, but delicious. I think they but tiny rocks in it to made it authentic;
you had to chew slowly, and spit out the 'bad stuff.'

Had they followed the Russian Recipe it would have contained straw,
dirt...The history of what Russian's made bread out of during the
1920-30's is unreal.
Goggle says: 1920's Russian Govt advised starving people to grind up
animal bones, make a flour, bake bread from this flour, it was 25% more nutritional than Rye bread.
No one is going to attempt this today-Russikies are a hearty folk, used to suffering.
Click to expand...

Seems like they could've gotten a decent amount of nutrition from eating the meat of Stalin's murdered enemies.
 
I would so not take the time to do this. Once I fooled myself into thinking I'd make fresh baked bread. Bought the yeast and everything. Had to toss it. I used to go to school right across the street from the Wonder Bread factory. We loved smelling that bread when the windows were open. I stopped buying white bread ages ago. Recently "discovered" brioche though...SO good. The senior center serves rye bread sometimes, so I eat that. Happy baking Mike!
 


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