The Fluffiest White Bread in the World
Global baking techniques work together to make one delightfully squishable loaf.
4 hours 10 minutes
In spite of plenty of snobbery, tender white bread remains a beloved staple of cuisines all around the world. Editorial director (and ex-professional bread baker) Kat Craddock's version is aerated and fluffy like North American packaged loaves, but with the enriched chew and structure of French pain au lait. She also borrowed a shaping technique from Japanese and Taiwanese bakers, which results in a delicate, feathery crumb. The result: an ethereally fluffy, generously buttery, and delightfully squishable loaf.
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Featured In: How to Make the Fluffiest White Bread in the World
- 1 large egg
- 2⁄3 cup (160 g.) whole milk at room temperature (about 75°), plus more for brushing
- 3 tbsp. (40 g.) slightly warmed water (about 85°F)
- 2 1⁄3 cups plus 1 Tbsp. (340 g.) bread flour
- 1⁄4 cup plus 1 tsp. (60 g.) sugar
- 1 1⁄4 tsp. (4 g.) instant dry yeast
- 2 tsp. (6 g.) kosher salt
- 1⁄4 cup (60 g.) unsalted butter, at room temperature
- Nonstick baking spray, or a neutral-flavored oil, for greasing