Soft Homemade Bread
Makes 1 loaf (8–10 slices) | Prep: 20 min | Rise: ~1.5 hrs | Bake: 30–35 min | Total: ~2.5 hrs
Ingredients
3 ½ cups (440g) all-purpose flour, plus extra for dusting
¼ cup (50g) granulated sugar (adds tenderness + helps browning)
1 packet (2 ¼ tsp) active dry yeast
1 tsp salt
1 cup (240ml) warm milk (110°F / 43°C – warm but not hot!)
¼ cup (60ml) warm water (same temp as milk)
¼ cup (60ml) vegetable oil or melted butter (oil = softer crumb; butter = richer flavor)
1 large egg (room temperature)
Optional: 1 tbsp butter, softened (for finishing)
Step-by-Step Instructions
Activate the Yeast
In a small bowl, combine warm milk, warm water, sugar, and yeast.
Let sit 5–10 minutes until foamy. If it doesn’t bubble, your yeast may be expired or liquid too hot/cold.
Tip: Use a thermometer if unsure — ideal range is 105–115°F.
Mix the Dough
In a large bowl (or stand mixer), whisk in egg and oil into the yeast mixture.
Gradually add flour and salt, mixing until a shaggy dough forms.
Knead Until Smooth
Turn onto lightly floured surface and knead 8–10 minutes by hand (or 5–6 mins with dough hook on medium speed).
Dough is ready when smooth, elastic, and passes the “windowpane test”: stretch a small piece — if it thins without tearing, it’s perfect!
First Rise (Bulk Fermentation)
Place dough in a lightly greased bowl, turning to coat.
Cover with a damp towel or plastic wrap.
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