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Mini White Bread

food
5
food
210 mins
bread
breakfast
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by Natasha
Published on 26 June 2022
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White bread is a staple in all homes across the world. Whether or not you get it from your local supermarket or bakery, white bread is the most basic and common form of bread there is.

I used to think that since supermarkets and bakeries make white bread, it would be tedious or hard to make. Turns out I was completely wrong. Cooking white bread is pretty easy! And you don't even need any electric mixers to make them, which is great when it comes to a home-cooking.

In this recipe, I will show you how to make mini versions of them! You can always multiply the recipe according to your own preferred bread size, but this white bread recipe will show you how to make two 5x5 cm cubes bread. Although, you do not need to completely stick to this size as you can also make one big 10x10 cm cube bread as well.

There are many ways to make bread (including white bread). One way is by making a starter dough, which is a small amount of dough that is used to help raise the base dough. This particular recipe uses the Japanese method called the Yudane Method.

If you haven't heard of it before, you might be wondering, "What is the Yudane Method?"

The Yudane Method is probably one of the simpler ways to make the starter dough as it only involves hot water and flour. This is one of the ways of the Yudane Method, as it is shown in many recipes across the internet that you can also use hot milk as well. Making the Yudane dough also helps retain more moisture in the bread itself and develops that moist, tender bite to the bread.

This white bread is great for making toast, french toast, sandwiches, croutons, and so much more! Super versatile, which means you don't have to go to any stores to buy them anymore! Just make some right at home.

Notes*

  • You can make one big 10x10cm bread instead of dividing it into two.
  • If at any point the dough gets sticky, lightly dust some bread flour on your hands to prevent it from getting sticky to your hands.
  • Proofing in a warm, damp place is the most effective way to make your dough rise faster.
  • When you knead the dough, make sure you are in a cool environment since warmth tends to make the dough damp and soft.

Some terms you might need to know:

Proof the yeast

Kneading

Proof

Mini White Bread

by Natasha
servings
2 people
prep time
120 mins
dish type
Bread
cook time
90 mins
course
Breakfast
total time
210 mins

ingredients

  • For Yudane Dough

    • 12 grambread flour
    • 20 mlhot water

  • For Bread Dough

    • 10 gramsugar
    • 70 mlwarm water
    • 1.25 gramyeast
    • 120 grambread flour
    • 7 gramsugar
    • 0.25 tspsalt
    • 15 mlcream
    • 10 grambutter(room temp)
    • bread flour(as needed for dusting)

instructions

Making the Yudane dough

  1. In a bowl, add hot water to the bread flour and mix well until it forms a thick paste, and set aside to cool to room temp (around 10 minutes).
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Making the Bread Dough

  1. To proof the yeast is to add warm water to a bowl with sugar (10 grams) and yeast. Mix together and set it aside for 10 minutes to let the yeast rise.
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  2. In a large bowl, add bread flour, sugar (7 grams) and salt. Whisk well together until fully incorporated.
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  3. When the yeast has risen, we can finally make the dough. Make a well in the centre of the dry mixture and add the cooled yudane dough, yeast mixture and cream. Mix well with a spatula until the dough comes together.
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  4. When the dough has come together, put it on a non-stick surface and start kneading until the dough no longer has dry clumps of flour.
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  5. Now spread the dough on the surface and add room temperature butter (10 gram). Fold the sides of the dough into each other to make a little pocket for the butter and knead until the dough is smooth and no longer sticks to your hands.
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  6. Take a clean bowl and brush butter all along the inside of the bowl.
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  7. Take your dough and fold it into each other to make a smooth ball. Add the dough, with the smooth side up to the bowl and cover with a damp cloth or plastic wrap.
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  8. Proof in the oven (switched off) with the light on and a glass of hot water for about an hour or until doubled in size.
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  9. Take the whole dough out. Take some bread flour on your hands and lightly punch the dough to take the air out.
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  10. Take a bench scraper and divide the dough equally into two halves.
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  11. Shape the dough into balls and cover the dough with plastic wrap or a damp cloth. Let it rest on the surface (this is called bench rest) for about 15 minutes at room temp.
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  12. After 15 minutes, take each dough and flatten it out with a rolling pin. If the dough gets sticky, just lightly dust some bread flour on it. Fold the sides to make an even rectangle and roll the dough. Pinch the seams to seal.
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  13. Now take the dough and put into a 5x5 cm cube baking mold. Close the top and proof for 10 mins. At room temp.
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  14. While waiting for the dough to rise, preheat the oven to 175 degrees Celsius.
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  15. Bake it for 30 minutes or until slightly golden brown on all sides. Let the bread cool for an hour inside the mold to retain moisture.
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bread
breakfast
baked-goods
bread
white bread
toast
yudane
whole bread
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Natasha
Bake it till you make it!