FLUFFY LOAF

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I love making ciabatta bread the most because it is easier than baguettes and the ingredients are as simple. And I can still get crispy crust with good crumb. But once in a while, I would miss the texture of a fluffy white loaf and tasty French toast that can be made from it. 

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This recipe is almost the same as ciabatta (click here for recipe) except with the replacement of water with warm milk and the addition of 1 teaspoon of sugar and an egg for the main dough. The overnight starter stays the same.

For the final proofing, shape dough into a loaf and let it rise in a baking tin for a good 2 hours before baking in a 425F pre-heated oven for 35 minutes. 

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53 thoughts on “FLUFFY LOAF

  1. That loaf looks delicious Danny!! Perfect crumb and beautifully crisp on the outside. Love your recipe for ciabatta too… that’s my second favourite loaf, after rye sourdough 🙂 Thanks for sharing your tips, as always!

  2. I’ve been meaning to learn to make bread at home. As a beginner, what kind of bread (with yeast) should I start with?
    Your loaf inspired me to want to start making fluffy loaf bread at home. I had french toast in mind as well. 😉 Such a lovely post Danny! xx

    1. Hi Anne, thank you very much for your comment. I am glad you like it. From my brief experience, I realized the baking procedure for different kind of instant yeast bread is about the same with some variation of ingredients and steps. So I would recommend you to go straight for the kind you want to achieve. I am sure you will be able to bake a beautiful loaf in no time. 🙂 Do let me know if you would like to exchange more tips. I would love to explore as well….danny

    1. Hi Allison, thank you very much for your nice comment! I really appreciate it. This loaf is quite good on its own and even better transformed into french toast to go with peaches, maple syrup, cinnamon, icing sugar and fresh berries 🙂
      Danny

  3. This loaf of bread looks delicious Dany! (as always) I enjoy looking at your beautiful pictures as well! I would love to bake bread but I would need to put more practice into this! 🙂 Hope you are having a great weekend!

    1. Hi Ingrid, thank you very much. I am so happy you like it. And the process is not that scary at all. I am sure you will be able to master it in no time. Let me know if you try. We can exchange lots of tips together. 🙂 Best wishes…danny

  4. Looks great with lovely texture. I also use a starter when making bread but mine is based on the Taiwanese method of “tangzhong”, I’ll try your version too!

    1. Hi Jean, Thank you very much for sharing the “tangzhong” method which is totally unknown to me. I did some research and it sounds amazing. I will sure to try and let you know how it goes. I’m so happy to learn something new. Thank you again. 🙂 ….danny

    1. Sarah! 🙂 Thank you for the very nice comment. There is so much more to learn. I think I am a little obsessed playing with bread dough..Lol !!! It’s really fun to see how they transform with time..If you try, please let me know how it worked for you. And they do make wonderful french toast….danny

  5. I love ciabatta bread…but just like you, I crave for a fluffy bread every once in a while. Your loaf is looking so wonderful, light and pillowey. 🙂

  6. Danny – if you’re interested in trying sourdough – you can get some freeze dried starter – and get your own starter going. I sent off for some which was originally started in 1847 in Oregon – and they will send their starter anywhere in the world for the just the cost of your postage. The info is here… http://lindymechefske.com/2012/12/12/an-ancient-culture-sourdough-bread-made-easy/. I sent off for it a few months back and was so excited when it arrived.

    Your bread looks wonderful and I agree – an occasional big fluffy home-made white loaf is sometimes just the very thing! As good as cake!
    Happy bread-making…
    Lindy

    1. Thank you so much Lindy! I am overwhelmed. It’s so kind of you to share this link. I don’t even dare to think of making sourdough because the process of creating the starter is beyond my capabilities. Never thought I could have a chance to try but you have just made it possible. I can’t wait to sent it out and wait for it to reach me 🙂
      hugs…danny

  7. A lovely looking recipe to come back to. But I don’t expect anything less from you! I have had a really interesting eating time these last several weeks. New York was full of fabulous restaurants and I was finally able to experience raw food, and I’m hooked!! It feels great to be back here, writing a little comment and wondering what you are up to. Whenever I visit I always leave with a smile 😉

    1. Welcome back Gabriela !! I am so happy to hear from you 🙂 Thank you very much. I hope you had a great trip. I can almost feel the new energy in you. I miss New York and I can’t wait to read all your stories about your trip. And the food you have tasted. Write soon and keep smiling 🙂

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