Soft loaf recipe

This Soft Loaf Bread recipe yields a tender, fluffy loaf with a delicate crumb that’s perfect for sandwiches, toast, or enjoying with butter. The recipe uses basic ingredients that you likely have on hand, and it’s easy to follow, even for beginners. The key to a soft loaf is a combination of proper kneading, the right amount of yeast, and giving the dough time to rise for a light and airy texture.

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Ingredients

• 3 1/2 cups (440g) all-purpose flour (you can substitute bread flour for an even softer texture)
• 1 tablespoon granulated sugar (helps feed the yeast)
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 1 1/4 cups (300 ml) warm water (about 110°F or 45°C)
• 2 tablespoons unsalted butter (melted, for flavor and softness)
• 1 tablespoon vegetable oil (optional, for extra moisture)
• 1/4 cup (60 ml) milk (for richness and softness)

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Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• 9×5-inch loaf pan
• Kitchen towel or plastic wrap
• Oven

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Method

Step 1: Activate the Yeast

1. Proof the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve the yeast. Let the mixture sit for about 5-10 minutes. You’ll know it’s ready when it becomes foamy or bubbly, indicating that the yeast is activated.

Step 2: Make the Dough

1. Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a small well in the center of the dry ingredients.
2. Add the wet ingredients: Pour the yeast mixture, melted butter, vegetable oil (optional), and milk into the well of the dry ingredients. Stir everything together with a wooden spoon or spatula until the dough starts to come together and forms a rough ball.
3. Knead the dough: Turn the dough onto a lightly floured surface. Begin kneading the dough by pressing it down with the heels of your hands, folding it over, and rotating it as you knead. Continue kneading for about 8-10 minutes until the dough becomes smooth and elastic. If the dough is sticky, sprinkle a small amount of flour as needed, but try to avoid adding too much flour to keep the dough soft.
4. Test the dough: To test if the dough is properly kneaded, pinch a small piece of dough and stretch it between your fingers. If it forms a thin “windowpane” without tearing, it’s ready. If not, continue kneading for a couple more minutes.

Step 3: First Rise

1. Let the dough rise: Grease a large bowl with a small amount of vegetable oil or butter. Place the dough in the bowl, turning it over once to coat it with oil. Cover the bowl with a kitchen towel or plastic wrap.
2. Rise time: Let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size. If you have a proofing setting on your oven, you can use that, or place the dough in a warm spot like an oven with just the light on.

Step 4: Shape the Loaf

1. Punch down the dough: Once the dough has doubled in size, gently punch it down to release the air bubbles. Remove the dough from the bowl and place it onto a lightly floured surface.
2. Shape the loaf: Shape the dough into a rectangle and fold it in thirds, like you would fold a letter. Then, roll the dough tightly into a log, making sure the seams are tucked underneath. Pinch the ends to seal the loaf.
3. Place in the pan: Grease a 9×5-inch loaf pan with butter or cooking spray. Place the shaped dough into the pan, pressing it gently to fit. Cover the pan with a towel or plastic wrap and let it rise again for about 30-40 minutes until it has risen about 1 inch above the top of the pan.

Step 5: Bake the Loaf

1. Preheat the oven: While the dough is undergoing its second rise, preheat your oven to 375°F (190°C).
2. Bake the bread: Once the dough has risen, place the loaf pan in the preheated oven. Bake for 25-30 minutes, or until the top of the bread is golden brown and the bread sounds hollow when tapped on the bottom.
3. Check for doneness: If you have a thermometer, the internal temperature of the bread should be around 190°F (88°C) when it’s fully baked. If you don’t have a thermometer, you can also check by tapping on the bottom of the loaf—if it sounds hollow, it’s done.

Step 6: Cool the Bread

1. Cool before slicing: Remove the bread from the oven and allow it to cool in the pan for about 5 minutes. Then, transfer the bread to a wire rack to cool completely. It’s best to let the bread cool for about 30 minutes before slicing so that it holds its shape better.

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Notes and Tips

• Milk vs. Water: If you want a slightly richer, more tender loaf, substitute part or all of the water with milk. This will make the loaf softer and add a slight sweetness.
• Kneading Alternatives: If you have a stand mixer with a dough hook, you can knead the dough on medium speed for about 5-6 minutes instead of by hand.
• Flavor Variations: For added flavor, you can incorporate herbs like rosemary or thyme into the dough. You can also mix in garlic powder or onion powder for a savory twist.
• Storage: Once cooled, store the loaf in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, you can slice and freeze the bread for up to 3 months. Simply toast or warm the slices when you’re ready to enjoy them.
• Sweet Loaf Option: For a slightly sweeter version, you can add 2 tablespoons of honey or 1/4 cup of sugar to the dough mixture.

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Conclusion

This Soft Loaf Bread recipe is a wonderful, basic bread that anyone can master. The process is simple, and the result is a fluffy, soft loaf with a tender crumb and a delicate, golden crust. Whether you’re making this for sandwiches, toast, or just enjoying it with butter, this homemade bread is sure to become a favorite in your kitchen. Happy baking!