Recipe: Yummy Fluffy and Moist Bread Loaf Using Homemade Yeast

Recipe: Yummy Fluffy and Moist Bread Loaf Using Homemade Yeast Delicious, fresh and tasty.

Fluffy and Moist Bread Loaf Using Homemade Yeast. Put the milk, water and dry yeast in the bowl. How To Make A Super Soft Milk Bread Loaf These yeast bread recipes are egg-free.

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It's loaded with sweet cinnamon spice, chocolate Amish apple fritter bread.

I make lots of goodies to give to family and friends over the holidays.

You can have Fluffy and Moist Bread Loaf Using Homemade Yeast using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Fluffy and Moist Bread Loaf Using Homemade Yeast

1. It’s 250 grams of Very strong bread flour (Golden Yacht).

2. It’s 15 grams of Skim milk powder.

3. You need 40 grams of Sugar.

4. Prepare 5 grams of Salt.

5. Prepare 100 grams of Homemade natural yeast starter.

6. Prepare 100 grams of Whey from drained yogurt.

7. You need 50 grams of Heavy cream.

8. It’s 15 grams of Unsalted butter.

Wake up to a soft and fluffy bread with this Homemade Cinnamon Swirl Bread recipe.

To make a sourdough starter from scratch, all you need is some flour, water and time. (Julie Van Rosendaal).

Some start with rye or whole wheat The longer yeast dough is alive, the better it tastes.

I'm no sourdough expert but I've tried plenty of versions, and this is the one I settled on, after trying an.

Fluffy and Moist Bread Loaf Using Homemade Yeast step by step

1. Combine the dry ingredients in a bowl. Add the yeast starter, whey and double cream and mix until well combined. Use a bread machine or kneading device to knead the mixture..

2. After the gluten forms divide the dough into about 10 portions. Add the unsalted butter and start to knead again. Once you see the gluten film forming in the dough, the kneading is completed..

3. I normally prove the dough overnight. Form a ball with the dough and put into a container. Prevent from drying and leave to prove overnight. Depending on the temperature you might need to put the dough in the fridge after some time..

4. The next morning the proving is completed when the dough has doubled in size. Divide the dough into 2 or 3 portions and form smooth balls..

5. Cover with a moistened tea towel or cling film to prevent from drying and leave to rest at room temperature for 20 to 30 minutes. Adjust the proving time according to the temperature..

6. After resting, roll out the dough into flat rounds..

7. Fold the side towards the centre and press on top..

8. Roll up the dough. Seal the end tightly..

9. Place the prepared dough into an oiled loaf tin. Press the top of the dough gently to flatten..

10. In summer, leave to prove at room temperature for 30 to 40 minutes. When its cold, use the proving setting of your oven and leave to prove for 1 to 2 hours..

11. When the dough rises up to the top of the tin, start to preheat the oven to 190°C. Bake for 30 minutes once the oven is ready..

12. Check the bread after baking for 10 to 15 minutes. Cover with aluminum foil quickly to prevent from browning too much….

13. After baking, remove the excess stream by dropping bread tin from a height of 30 cm. Remove the bread from the tin and put onto a cooling rack..

14. Its moist and soft. You will enjoy the chewy texture. You'll be surprised to find how moist the bread is! Moist and chewy. Make sure to prevent the bread from drying when storing..

To make whole wheat bread, combine the yeast, sugar and ¼ cup of warm water in a bowl, cover it with a lid and keep Serve the whole wheat bread immediately or use as required.

If you enjoyed this whole wheat bread recipe, then also check out our other homemade bread loaf recipes like Hi all, I have made two loaves with my own starter using an overnight no-knead method and a Dutch oven-like glass casserole dish.

They rise well and have a good crust but they feel a little moist inside.

Is this normal or am I doing something wrong?

I added two pictures, one with white flour and one with.