This Soft and Fluffy Homemade Bread Loaf is the kind of recipe that turns a few humble ingredients into something truly magical. With a tender crumb, golden crust, and subtle buttery flavor, it’s the quintessential everyday bread—versatile, comforting, and deeply satisfying. The dough is enriched with milk and butter, giving it a soft texture and a slightly sweet aroma. It rises beautifully, bakes evenly, and slices like a dream. Whether you’re a seasoned baker or just starting out, this recipe offers a reliable foundation for mastering the art of breadmaking. Serve it warm with jam, toast it for breakfast, or use it as the base for hearty sandwiches. It’s a loaf that brings warmth to any table.
🧂 INGREDIENTS:
For the dough:
- 3½ cups all-purpose flour (plus extra for kneading)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup warm milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 1½ teaspoons salt
- ¼ cup unsalted butter, softened
- 1 large egg (room temperature)
For brushing:
- 1 tablespoon melted butter (for brushing after baking)
🥄 INSTRUCTIONS:
1. Activate the yeast:
In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This step ensures your yeast is active and ready to leaven the dough.
2. Mix the dough:
In a large mixing bowl, combine flour and salt. Add the yeast mixture, softened butter, and egg. Mix until a shaggy dough forms. Knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. First rise:
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1½ hours, or until doubled in size. The dough should feel airy and soft when pressed.
4. Shape the loaf:
Punch down the dough to release air. Turn it out onto a lightly floured surface and shape into a loaf by flattening into a rectangle, then rolling tightly from one end. Pinch the seam and tuck the ends under.
Place the shaped dough into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes until the dough crowns about 1 inch above the rim of the pan.
5. Bake:
Preheat your oven to 175°C (350°F). Bake the loaf for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent with foil during the last 10 minutes.
6. Cool and brush:
Remove the loaf from the oven and immediately brush with melted butter for a soft, glossy finish. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🍽️ TIPS & VARIATIONS:
- Milk substitute: Use warm water and add 2 tablespoons powdered milk for similar richness.
- Whole wheat version: Replace up to 1½ cups of flour with whole wheat flour.
- Sweet twist: Add raisins and cinnamon for a breakfast loaf.
- Savory version: Mix in herbs, garlic powder, or shredded cheese for a flavorful variation.