Moist, Fluffy, White Bread in the Bread Maker

Name: Moist, Fluffy, White Bread in the Bread Maker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams Strong bread flour; 40 grams Cake flour; 20 grams Joshinko (or bread flour); 20 grams Sugar; 4 grams Salt; 8 grams Skim milk powder; 16 grams Unsalted butter (or margarine); 100 ml Non-flavoured soy milk (or milk); 75 ml Water; 4 grams Dry yeast

Servings: persons

1
Put the ingredients into the bread maker in this order: ingredients, ingredients, ingredients then the yeast.
2
Start the dough course.
3
After making sure the dough has risen enough, remove from the bread maker and separate into 8 equal portions.
4
Punch out the gas, shape the dough into balls and leave to rest for 15 minutes (cover with a damp cloth to prevent drying out.)
5
Lighly press out some of the gas, reform into balls and line up on a sheet of parchment paper.
6
Make an indent across the center of the bread with a chopstick dusted in flour.
7
Spray the bread with a little water and leave to proof for a second time.
8
Spray again and then sift over some joshinko flour with a tea strainer or similar.
9
Preheat the oven to 180C (pre-heat the baking tray too), then turn the temperature down to 150C and bake the bread for 12-13 minutes.
10
Once baked, take the bread out of the oven on parchment paper and leave to cool.
11
Store them in a plastic bag so that they don't dry out.
12
They're so fluffy when just baked.
13
If you don't press down firmly when scoring the line, it'll disappear and you will end up with bread that looks like this.
14
They're so cute and round!

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 180 grams Strong bread flour, 40 grams Cake flour, 20 grams Joshinko (or bread flour), 20 grams Sugar, and more.

Yes, Moist, Fluffy, White Bread in the Bread Maker falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!