Soft & Fluffy Bakery-Style Bread Recipe | Bakers Street

Using Crown AV NH Emulsified Breadfat RSPO SG

If you are looking to create bakery-quality soft bread with superior volume, texture, and shelf life, this enriched bread recipe is the perfect solution. By using Crown AV NH Emulsified Breadfat RSPO SG, you can produce loaves that are softer, more elastic, and stay fresher for longer.

Emulsified bread fat works as a dough improver by helping water and fat blend evenly into the flour. This strengthens the gluten network, improves gas retention during fermentation, and creates a lighter crumb structure. The result is a professional-quality loaf ideal for sandwiches, toast, or commercial bakery production.

Why Use Emulsified Bread Fat in Baking?

Using emulsified bread fat provides several advantages:

• Improves dough stability and machinability

• Increases loaf volume and oven spring

• Creates a softer, finer crumb texture

• Extends freshness and reduces staling

• Enhances crust colour and overall appearance

• Suitable for commercial and large-scale baking

This makes it ideal for bakeries, catering businesses, and food manufacturers seeking consistent, high-quality results.

Bakery-Style Soft Enriched Bread Recipe

Ingredients (Makes 1 Large Loaf)

• 500g strong bread flour

• 300ml lukewarm water

• 10g fine salt

• 7g instant yeast

• 30g sugar (optional for slightly sweet bread)

• 20 – 30g Crown AV NH Emulsified Breadfat (4–6% of flour weight)

• 1 egg (optional for richer texture and colour)

Step-by-Step Method

1. Prepare the Dry Mix

In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix evenly to distribute ingredients.

2. Add Liquids and Bread Fat

Gradually add lukewarm water while mixing. Incorporate the emulsified bread fat during mixing to ensure even distribution throughout the dough.

3. Knead the Dough

Knead for 8–10 minutes until smooth, elastic, and slightly tacky. The dough should feel soft but not sticky. The emulsified bread fat will improve elasticity and make handling easier.

4. First Fermentation

Place the dough into a lightly greased bowl, cover, and allow it to rise for 60–90 minutes or until doubled in size.

5. Shape the Loaf

Gently deflate the dough and shape into a tight loaf. Place into a greased loaf tin.

6. Second Proof

Allow to rise again for 45–60 minutes until nearly doubled.

7. Baking

Preheat oven to 220°C (425°F).
Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

8. Cooling

Remove from the tin and cool completely before slicing to maintain crumb structure.

Key Benefits of This Recipe

This enriched bread formula delivers:

• Soft, fluffy crumb structure

• Excellent sandwich slicing quality

• Longer shelf life compared to standard bread

• Improved moisture retention

• Professional bakery appearance

Perfect for commercial bakeries, cafés, catering suppliers, and food production businesses.

Product Applications

Crown AV NH Emulsified Breadfat can also be used in:

• Burger buns

• Brioche-style loaves

• Hot dog rolls

• Sandwich bread

• Dinner rolls

• Sweet enriched dough products

Pro Baking Tips for Best Results

• Use water at 32 – 38°C for optimal yeast activation

• Do not over-knead once gluten is fully developed

• Maintain consistent proofing temperatures

• Use 4 – 6% bread fat relative to flour weight for optimal softness

• Allow full cooling before slicing for best crumb texture

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