Ive just made bread, but want to know how to make it more light and fluffy.?

Question

I used flour, butter, salt and yeast powder from a HOVIS recipe,

Answer 1

PERFECT WHITE BREAD

Two loaves of bread - crisp of crust and tender of crumb.

1 pkg. active dry yeast
1/4 c. lukewarm water --- 105*F + 1/2 tea spoon sugar.

3/4 c slightly warm water
2 tbsp. sugar
2 tsp. salt
1/4 c. Crisco
1 c. hot milk
5 to 6 c. enriched flour

Soften yeast in 1/4 cup of the lukewarm water for 5 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour hot milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into bread pan rubbed with Crisco. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.

To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.

When baked: Turn loaves from pans immediately to keep crust crisp, and cool on a cake rack. For a soft, tender crust: Brush loaves with Crisco as soon as they come from oven.
( NOTES )
lisa--- I have given this recipe to several
folks on this forum and they liked it. Hope
you like it also. I use canola oil to oil the bowl that the dough rises in and I use
butter or oil to brush the top of the loaves.
when they come out of the oven.
Good luck with your bread. jim b

Answer 2

I'm guessing that you need to knead it longer for one and did you let it raise once or twice?
If you let bread dough raise two times you will end up with a lighter fluffier loaf of bread. My raising twice I mean let the dough just about double in size after you knead it then you punch the dough down, lightly knead it again and form it into the shape you want or put it into the bread pans and let it raise just about doubled then carefully place it in a preheated oven to bake.
Double rise allows the bread to become more streachy and form more Co2 bubbles making it more fluffy and lighter.

Answer 3

It may be the dough wasn't in a warm enough room for the dough to rise properly. Yeast is very sensitive to temperature.

Answer 4

Hi you don't mention sugar in your recipe you would need this for the yeast to work also you don't mention how long you left it to raise normally about an hour hope this helps

Answer 5

Let it rise a bit longer before you throw it in the oven. Sometimes it helps to knead the dough and let it rise an extra time too.

Answer 6

use butter flavored crisco. add some sugar to make the yeast rise well. add milk I like evaporated in bread.

Answer 7

knead the dough more to knock out the air and Delia says, think of all the frustrations in life when doing so, u will be able to do it much much better lol did u cover in cling film and leave on side for 1 hr to rise and then ur meant to knock and knead the air out, leave again i think and let it rise and knead again i think...not sure but i knw ur meant to leave on side for 1hr to let it rise naturally to let the yeast wrk its wonders in rising it.

Answer 8

You need to let it raise longer or try making an egg bread they are usually much lighter. Good Luck!

Answer 9

Ye huv tae bash it tae death until yer arms urr screaming!!! Guid luck!!!!

Answer 10

Knead more and leave longer.