Скачать или смотреть White Bread Recipe | Soft & Fluffy Bakery-Style Bread at Home

Commercial White Bread Recipe | 1 Kg Soft & Fluffy Bakery-Style Bread at Home 🍞#WhiteBreadRecipe #BakeryRecipes #BreadMaking #HomeBaking #YeastBread

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Learn how to make soft, fluffy, and bakery-style commercial white bread (1 kg loaf) at home with professional techniques. This recipe includes tips on dough kneading, proofing, baking, and shelf-life extension using calcium propionate. Perfect for small bakeries or home baking enthusiasts.

📖 Recipe details below 👇


📌 Recipe (1 kg Loaf)

Ingredients:

Bread flour (maida) – 600 g (100%)

Water – 360 ml (60%)

Sugar – 30 g (5%)

Salt – 12 g (2%)

Instant yeast – 8 g (1.3%)

Oil / Butter / Margarine / Shortening – 30 g (5%)

Milk powder – 18 g (3%)

Gluten powder (optional) – 6 g (1%)

Bread improver (optional) – 3 g (0.5%)

Calcium propionate – 2.5 g (≈0.4%) (optional, for shelf life)


📌 Instructions:

Mix dry ingredients – Combine flour, sugar, salt, milk powder, gluten (if using), bread improver, and calcium propionate.

Add yeast & water – Mix well into a dough.

Incorporate fat last – Add oil / butter / margarine once gluten starts forming.

Knead – Until smooth, elastic, and passes the windowpane test.

First Proof – Cover and rest for 45–60 mins, or until doubled.

Shape – Punch down, shape into loaf, and place in greased 500 g × 2 tins.

Final Proof – Let rise till dough reaches ¾ tin height (≈35–45 mins).

Bake – At 200°C for 35–40 mins (internal temp 94–96°C).

Cool – Demould immediately and cool completely before slicing or packing.


✅ Tip: Calcium propionate prevents mold and keeps bread fresh for 5–6 days (depending on climate).
 

⚠️ Note: Always mix calcium propionate with flour, never with yeast water, to avoid slowing yeast activity.



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