Heidi's White Bread in a Pound Cake Pan

Heidi's White Bread in a Pound Cake Pan

Adding a bit of cake flour and potato starch to dough makes it super-soft. Delicious when eaten with the topping of your choice, such as jam, anko and cream, or strawberries and cream.

Ingredients: 21 x 8 x 6 pound cake pan

●Bread (strong) flour
100 g
●Cake flour
5 g
● White sugar
10 g
● Baked salt
2.5 g
●Instant dry-yeast
2 g
10 g
60 g
50 g


1. Add the ■ then the ● ingredients to your bread maker and start the dough-making course. Add the margarine after 5 minutes. Allow 20 minutes for kneading and about 40 minutes for the first rise.
2. Take out the dough and remove the gas. Weigh, separate into 5 parts, cover with a damp cloth and let sit for 15 minutes.
3. Remove the gas and restore the round shape. Place in your oiled pan. Cover with a plastic bag or shower cap, and let second rise for about 45 minutes.
4. Preheat your oven to 160℃. Put the dough in the oven, reduce the heat to 140℃ and bake for 25 minutes. Five minutes after baking, cover with 3 sheets of aluminium foil and 2 sheets of parchment paper.
5. To keep the bottom from getting a baked color place the grill rack that came with your oven on top of the baking pan, then place the dough pan on top of that and bake. The picture shows post-preheating.
6. Give the pan a shock to remove the bread, and cool on a grate. The dough is very soft, so be careful not to sink it in.

Story Behind this Recipe

My daughter loves soft white bread, so I tried making it in a smaller size.