Softest Bread

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 1/4 teaspoon yeast
• 1/2 cup lukewarm water
• 1/2 cup bread flour
• 1 tablespoon sugar
• 1 tablespoon bread flour
• 1/3 cup milk
• 2 beaten eggs
• 1/4 cup lukewarm water
• 1 teaspoon yeast
• 2 cups sifted bread flour
• 2 teaspoons salt
• 2 tablespoons sugar
• 1 1/2 cups sifted bread flour
• 2 tablespoons margarine or 2 tablespoons butter
• 1 tablespoon canola oil or 1 tablespoon vegetable oil

Recipe

• 1 for sponge, in a bowl mix together the 1/4 tsp yeast, 1/2 cup lukewarm water, 1/2 cup bread flour and 1 tbsp sugar. cover with plastic wrap and let sit at room temperature for 2-3 hours (or overnight).
• 2 for roue, in a small saucepan mix together 1 tbsp bread flour and 1/3 cup milk. stir over medium heat until it forms a smooth paste (similar to pudding in texture). scoop into a small bowl and cover with plastic wrap. if using the same day, let sit at room temperature. if using the next day, cool for 1 hour at room temperature and then refrigerate.
• 3 add to the sponge, 2 beaten eggs, 1/4 cup lukewarm water and 1 tsp yeast.
• 4 for dough, in stand mixer bowl (or large bowl if doing manually) add 2 cups sifted bread flour, 2 tsp salt, 2 tbsp sugar, and sponge mixture. mix together on low (speed 2) for about 2 minutes and let rest 20 minutes.
• 5 then add to mixer bowl 1-1/2 cups sifted bread flour, roue mixture, margarine or butter and oil. mix on low (speed 2) until smooth (about 4 minutes).
• 6 on floured surface, knead dough for about 2-4 minutes. (if making by hand, knead for about 15 minutes). try not to add too much more flour during kneading (maybe 1-2 tbsp flour). dough should be very smooth and soft but not sticky. place dough into a large oiled bowl turning dough several times to coat with oil. cover with plastic wrap and let rise for at least 2 hours.
• 7 press the dough into a rectangular shape and roll up tightly (rolling from the short side). pinch seams and sides closed. place seam side down in a greased 9 x 5 loaf pan. cover with the plastic wrap and let rise for about 1-1/2 hour.
• 8 preheat oven to 350 degrees. make 3-4 slashes (scoring) across the top of the dough using a razor or sharp knife (about 1/4 inches deep). bake for 35-38 minutes. when done, immediately turn bread out onto a cooling rack.
• 9 for a great tasting banana bread, leave out the 1/4 cup lukewarm water that's added to the sponge. add a large very ripe mashed banana, 1 tsp vanilla extract, 1/2 tsp cinnamon powder and 1 tbsp dark brown sugar.