Homemade Bread Recipe from Jamie Oliver (2024)

FAQs

What ingredient makes bread soft and fluffy? ›

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

Johanna Hartzheim, co-founder and head of product at Wildgrain, a bread and pasta delivery service, recommends eating homemade bread within three days but says it will last up to a week. "The bread will start to dry up and become a bit harder over time, but it takes much longer until it becomes moldy," she says.

Can you freeze homemade bread? ›

Both store-bought and homemade bread should freeze well, says Lisa Brooks, the chef and owner of Heart & Soul, a personal chef service. Her go-to method involves wrapping the bread in two layers of plastic wrap and then storing the loaf in a resealable plastic freezer bag before freezing.

Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.

Final answer: Baking soda is used to make bread soft and spongy. Q. Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy.

Baking Powder and Baking Soda

Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter (more on this later).