Fluffy white bread

Ppang

Even in some of the worst situations you can still find a bright spot. When the Coronavirus lockdown started one year ago I started experimenting with making my own bread, because my favorite bakery, Maison Kayser, completely closed down. I developed the recipe for myself, adding more of this, less of that, refining the recipe over months until I had something pretty much perfect. It’s so delicious, I decided to share it with you.

This bread is fluffy like a sponge and moist, which is the kind of bread I love. A couple of tips: don’t worry about killing your yeast with heat, because the cold milk keeps the hot butter lukewarm. I used unbleached all purpose flour in the video but you could use bread flour or even whole wheat flour. You could also use less sugar if you are trying to cut down. But if you follow my directions carefully I guarantee you will make the same bread I prefer.

Maison Kayser eventually went into bankruptcy and will never reopen, which is very sad. But the good news is that I learned how to make my own bread and it’s something I’ll be able to do for the rest of my life. Some people think rice is for Asians and bread is for Westerners, but I figured out this bread recipe all by myself and it’s exactly how I like it.
I hope you like it, too!

Ingredients

Makes 2 loaves of bread.

I use these nonstick baking pans, and this is the flour I like to use.

  • ¼ cup unsalted butter
  • 1½ cup cold milk (whole or skim milk)
  • ¼ cup sugar
  • 1 package of instant or active dry yeast (2¼ teaspoons)
  • 1½ teaspoons kosher salt
  • 2 eggs
  • 4 cups all purpose wheat flour (or bread flour) plus for more for dusting (here’s the brand I like to use)

Directions

Make dough:

  1. Melt the butter in a large pot over medium heat. Remove from the heat and add the milk and sugar. Stir well until the sugar has dissolved.
  2. Add the yeast and let stand for 5 to 10 minutes until everything is foamy.Adding yeast
  3. Add the salt and the eggs. Mix well with a whisk, until the mixture is smooth and even.mixing the dough
  4. Add the flour and mix with a wooden spoon until the dough comes together. Knead the dough by hand for about 4 to 5 minutes until smooth and elastic.add flour to dough
  5. Cover and let it rise for 2 hours at room temperature until double in size.Risen dough

Shaping:

  1. Transfer the dough to a floured work surface and divide into 2 equal pieces.Dividing bread
  2. Knead each piece to remove air bubbles and shape into a ball.
  3. Flatten one of the dough balls with your hands or with a rolling pin into roughly a 7” x 6” rectangle. Roll it up to a log and place into a greased loaf pan. I use my 2 non-stick 8½” x 4½” x 2¾” loaf pans, which don’t need grease.My bread panshaping dough
  4. Do the same thing with the other dough ball.
  5. Allow the dough to rise for 1 hour, or until it rises 1 inch above the top of the loaf pans.dough before risingdough after rising

Baking:

  1. Preheat the oven to 350° F. Bake the bread for about 25 to 30 minutes on the middle rack until light brown.
  2. Remove from the heat and enjoy!

Pandemic breadbread
How to store bread:

  1. Store the bread in a plastic bags or airtight containers in the fridge up to 1 week, or freeze up to a month.

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39 Comments:

  1. jleekt Malaysia joined 8/22 & has 1 comment

    Hi Maangchi, Thank you so much for the amazing recipe. I have tried several times and I’m pleased and happy with the result. The bread is fluffy and buttery… yummy! God Bless:o)


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  2. SageR Las Vegas, NV joined 8/22 & has 1 comment

    Easy, fun, and delicious! This recipe was easy and fun to make with family. Turned out moist and delicious. Since I used disposable load pans, they were smaller in size, so I made three loafs. Fantastic for sharing with loved ones!


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  3. jina77 SoCal, USA joined 8/22 & has 1 comment

    For years, I’ve been using Maangchi’s recipes with much success but I’ve never posted any comments on her website (plenty on YouTube). Today is the first time because I really am amazed by the bread I made and needed to show it off.
    Who knew it was so easy? Thank you Maangchi for all the amazing recipes throughout the years!


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  4. Koreacasian United States joined 7/22 & has 1 comment

    Oh, Maangchi, I love your videos and just bought your cookbook. I made the bread today and it was indeed easy and sooo good. Thank you, God bless!


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  5. yazzee Cebu, Philippines joined 4/22 & has 1 comment

    At first I was really hesitant with the dough but then as time went on it started to rise. It was quite sticky so that made me anxious if I did the right thing. But then, it turned out to be how it really was. Maybe because the yeast did not fully foam up just as it was in the photo. The result was really fluffy and buttery loaf ❤❤❤ this recipe deserves a spot on our fridge for easy cooking!! Thank you maangchi!!! Now on to making other recipes from you

    Oh and btw, I have tried your fried chicken recipe and hotteok already and it was absolutely delish! ❤❤


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  6. dehai United States joined 4/22 & has 1 comment

    Can i split the recipe in half? I only want to make one loaf.

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