E02: WHITE LOAF BREAD

To make a classic white loaf bread, start by mixing 700 g of high protein flour with 300 g of all-purpose flour, 90 g of castor sugar, 2 tbsp of yeast, 1 tbsp of bread improver, 1 tbsp of bread softener, 1 tsp of calcium, and 1 tsp of salt for 1 minute on low speed. Then, add 520 g of water, 100 g of ice cubes, 50 g of fresh milk, and mix on medium speed for 15 minutes using a dough hook. Finally, incorporate 120 g of shortening and let the dough rest for 1 hour before baking.

Yes, you can substitute high protein flour with bread flour, which has a similar protein content. However, if you use all-purpose flour instead, the texture may be slightly less chewy and the loaf may not rise as high. For best results, stick to high protein or bread flour for this recipe.

To store your homemade white loaf bread, let it cool completely after baking. Then, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. Just toast or thaw slices as needed!

Homemade white loaf bread pairs wonderfully with a variety of spreads and toppings. Consider serving it with butter, jam, or honey for breakfast. For lunch or dinner, it goes well with sandwiches, soups, or as a side to salads. You can also use it for French toast or bread pudding for a delicious dessert!

This white loaf bread recipe is not suitable for a vegan diet due to the inclusion of fresh milk and shortening. To make it vegan, you can substitute the milk with a plant-based milk alternative and use a vegan shortening or oil instead of traditional shortening.