Do you have a recipe for really light fluffy white bread?

Question

No bread maker recipes please

Answer 1

Soft and Fluffy White Bread
This recipe is adapted from King Arthur Flour Baker's Companion. It produces a fine-textured loaf, very soft, fluffy and definitely delicious. And it's easy too. You may do it by hand/mixer/bread machine. Instructions are given for hand-method as i usually make manually. Update - I've included instructions for cinnamon rolls and ham & cheese buns.
3 cups unbleached all-purpose flour (12 3/4 oz)
2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons sugar
4 tablespoons unsalted butter, softened
1 1/8 cups lukewarm milk (1 cup + 2 tablespoon)
1/4 cup potato flour (1 1/2 oz)
16 servings

1. Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
2. Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
3. You may not need the whole amount or you may need more.
4. Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
5. Turn dough out on lightly greased surface and knead for a while, about 10mins.
6. Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
7. Transfer dough to a lightly greased surface and shape it into a 8" log.
8. Transfer log to a lightly greased loaf pan (8 1/2" x 4 1/2"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
9. Let dough rise for about 1 hour, until outer edge has risen about 1" over the rim of the pan.
10. Preheat oven to 350F.
11. Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
12. Remove bread from oven, take it out of the pan, and cool on wire rack.
13. After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.
14. NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit.
15. NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe.
16. NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes.

Answer 2

I'm sorry i don't know the recipe, but i used to buy bread from a friend who is a priest and he used potatoes as one of the ingredients, but i don't know if that affects the fluffines, but that bread used to taste so good.