How to make "light" bread.

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The bread we make at home is more heavy and dense that the (professional) local Baker rustled up, but its more convenient to make our own.

Can anyone please help with a really light white loaf that can be whipped up in a bread machine?

TIA.

Hi, I find adding a tiny pinch of vitamin c powder and a tablespoon of milk powder ( marvel) helps to lighten homemade bread .
I don't use a bread machine though

The loaf I make in the bread maker is really light - its just the recipe for the Panasonic, no milk or extras. If it goes in overnight, it is important to totally separate the yeast from the salt (so yeast and sugar goes in one corner then flour into that corner across half the container, salt in the opposite corner, oil on top of that, then water poured down the wall in that corner). I buy Wessex Mill flour for preference, or Shipston Mill, but we sometimes get Epistar Belle Meuniere from a local restaurant which is apparently very good (I'm gluten free, so don't get to eat any!)

Interesting comments, thanks.

It's not me making it, it's my teen. I found the recipe with milk powder was more heavy. Will try the vitamin c though. That's ringing a bell from the distant past.

Our standard white loaf in the breadmaker is generally very light:

500g strong white flour
1tsp salt
2tsp sugar
1.5tsp yeast
About 320ml water

Fine on overnight setting, or fast setting.

Can I just add re sugar - I read somewhere that it isn't necessary and I tried making bread without and there was absolutely no difference !
I do put the salt in one side, stir, and yeast in other

Does your teen do a 2nd proving? I always just used to do one (the dough in a bowl before shaping). Then read you should prove twice and I find proving it again once it's in the tin yields a lighter result.

I use the same recipe as @Wigeon

Very light in my cookworks bread maker. I use the "French" setting

@RockingMyFiftiesNot

Does your teen do a 2nd proving? I always just used to do one (the dough in a bowl before shaping). Then read you should prove twice and I find proving it again once it's in the tin yields a lighter result.

Sorry just read it's being made in a bread machine, not sure how I missed that!

You need the tangzhong method. Yields the softest, fluffiest bread. This recipe works:

kirbiecravings.com/soft-and-fluffy-milk-toast-and-how-to-keep-bread-soft/

I've only tried it with my kitchen mixer but I don't see why it wouldn't work if you added the roux with the other ingredients into a bread machine.

Try more water. I found underhydrated dough is much denser.

I'm going to suggest the French setting, thanks.

I wish the bread could be made by hand, but we've got sensory issues going on, and I'm just grateful that a cooking interest, however basic, is being developed😁