Bake a Soft, Pillowy Loaf of Fluffy White Bread | with Pineapple Juice or Milk
Baking a soft, pillowy loaf of Fluffy White Bread is one of the most comforting things you can do in the kitchen, and with the addition of pineapple juice or milk, this recipe turns an everyday comfort into something truly special. Whether you’re an experienced baker or just starting, this simple recipe will make its mark on any family gathering or celebration. It gives your dinner table instant warmth and texture, and this invitingly sweet aroma from your oven will undoubtedly draw your family closer together over such a light and easy-to-prepare snack. Best yet? This simple masterpiece takes less time than traditional sourdough bread, so get ready to savor some tasty homemade goodness!
This recipe for fluffy white bread has pineapple juice or milk, a guaranteed way to keep your fresh-baked bread longer. Making this bread is much easier than it looks, and most of the ingredients can be found in any pantry. The pillowy texture and sweet notes of pineapple make it a delicious treat that you can enjoy without worrying about how quickly it will spoil. Moreover, if you have little helpers at home, this is an ideal opportunity for them to help out in the kitchen while having fun making something tasty. So why wait? Get your ingredients ready and get creative! This unique baking experience with excellent results is only one dough away from becoming your new favorite bakery masterpiece!
Here’s Why You’ll Love This Recipe
This bread is perfect for both sweet and savory sandwiches.
The flavor is the best homemade sandwich bread you will ever eat.
My method and recipe will ensure your bread doesn’t crack while baking in the oven.
The secret ingredient is critical to taking your bread from lasting only three days to an entire week.
Bake a Soft, Pillowy Loaf of Fluffy White Bread | with Pineapple Juice
Ingredients
Instructions
- If you know your dry yeast has not expired, you do not need to let it bloom before adding it to the dough. If not, place the dry yeast into the warmed pineapple juice to see if it blooms and gets foamy. If you know it is fresh, proceed with the following steps.
- Place your pineapple juice into the bowl of your stand mixer, followed by the sugar, yeast, and salt, and give it a good mix. Next, add the flour and set your mixer on medium to low speed.
- Once the dough starts coming together, add all the softened butter and let that continue mixing for ten minutes. The dough will appear smooth and peel off away from the sides of the bowl as it spins around.
- Transfer the dough to an oiled container and rub some oil over the top of the dough. You want to ensure that the dough is coated everywhere with a thin layer of oil, as this will also prevent it from cracking and drying.
- Let the dough rest and sit until doubled. This takes around 2 hours vs. one because the pineapple juice is more acidic than water, so the yeast takes a little longer to take over. However, this may happen much sooner if you have a warmer kitchen.
- Oil a 1LB loaf pan and set it aside.
- Once your dough has doubled, dump it out onto a clean surface. The oil from the bowl you had it in will prevent it from sticking to your counter.
- Stretch the dough into a rectangle, making the short side around the exact width of your loaf pan, and roll it up nicely and tightly.
- Flip the dough upside down and close all exposed seams tight along the dough and on the ends, then gently rub a thin layer of oil around the dough before placing it into the loaf pan. This will keep the exterior of the dough hydrated and pliable, preventing it from drying out and cracking as it bakes later on in the oven.
- Place the dough into your loaf pan and cover it lightly with a clean tea towel.
- Let it rise again for 1 hour or until the domed portion in the middle of the dough is 1/2-1 inch above the rim of the pan. Keep it from proving taller or longer than this, or you may risk the dough cracking along the sides as it bakes. Just so you know, after shaping, my dough fills my pan almost entirely with 1/4-inch room from the top.
- Preheat the oven to 350°F.
- Place another thin layer of oil on the top of your dough before baking.
- This step is optional, but you can place a sheet tray or oven-safe bowl on the bottom rack of your oven while it is preheating. You will use this to pop in a couple of handfuls of ice cubes while the bread bakes on the rack above. In addition to the perfectly formulated recipe, this steam will help keep the crust soft while it rises and prevent the bread from cracking.
- Bake the bread for 40 minutes, and as soon as it comes out of the oven, brush it with just a little bit of melted butter.
- Keep the bread in the loaf pan for 30 minutes and cover it lightly with a clean tea towel. This will help trap moisture and make the crust extra soft as it cools.
- After 30 minutes, remove the bread from the pan and place the bread onto a wire rack to cool for a few hours before cutting and storing.
- Because this bread contains the acidity from the pineapple juice, it will resist molding and last on the counter all week, similar to the longevity of sourdough bread.
Notes
Secret Ingredients: The pineapple juice is the secret ingredient that helps keep this bread fresh all week on the counter instead of a mere three days due to its acidity and PH-level. The pineapple juice also produces an incredibly delicious, fluffy, soft bread for sweet and savory sandwiches.
Vegan Butter: You are welcome to use dairy butter for this recipe.
Nutrition Facts
Calories
197.86Carbs
38.28 gCholesterol
5.64 mgFat
2.63 gFiber
1.33 gNet carbs
36.94 gProtein
4.7 gSat. Fat
1.43 gSodium
163.88 mgSugar
5.05 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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