Homemade Soft Bread
Make delicious and soft bread at home without adding any chemicals or preservatives. Our homemade bread recipe is going to hook you. Just try it.
Servings: 10 servings
Ingredients
- 1.5 tsp Yeast
- 1 cup lukewarm Milk
- 3 tbsp Sugar
- 4 tbsp Butter at room temperature
- 3 cups All Purpose Flour unbleached (430 gram)
- ¾ to 1 tsp Salt
Instructions
Proof the yeast
- In a large bowl, combine yeast, 1 tsp sugar and lukewarm milk.
- Let it sit undisturbed for 10-15 minutes. If you see bubbles foaming in the bowl, your yeast is perfect to work with.
Making the bread
- Add remaining sugar, butter, flour and salt into the yeast mixture.
- Mix well with a spoon until well combined. This may take some 5 minutes.
- Then start kneading with your hands until the dough is soft and smooth. You have to knead for about 15 minutes.
- When the dough is smooth and soft, cover the bowl with a plastic wrap or a cloth. Let it sit undisturbed in a warm place for 2 hours or until the dough is doubled in size.
- After the dough had risen, punch it down. Transfer the dough to a floured surface.
- Divide the dough into two equal halves. Shape them into a log shape. For this, using both hands gently press the dough, pulling the sides to the bottom and tucking the ends underneath.
- Keep doing this until the top surface of the dough comes together as a smooth round with no lines or visible joints.
- Dust the bread pan with a little flour. Place the shaped dough in the pan.
- Cover and Keep it undisturbed in a warm place. Let it rise and double in size for 30 minutes.
- Preheat the oven to 375 degree F. Place the pan in the middle rack.
- Bake for 20-25 minutes or until golden brown on the top. Also check for a hollow sound when tapped on top of the bread.
- Remove the pan from the oven.
- Let it sit for 2-3 minutes.
- Then transfer the bread to a wire rack and let it cool down completely.
- Once cooled you can slice the bread.
- Your homemade soft bread is ready. This will stay fresh for up to 3 days outside the refrigerator.
Notes
The time for the flour to rise depends on the quality and quantity of yeast used.
Make sure the the loaf after doubled in size is not disturbed. Any shake or touch may sometimes cause the risen-dough to fall down. Over Proofing is another reason for the bread to fall down while baking.
Once cooled, keep the bread in an air-tight container to keep it soft. If you keep the bread outside, moisture will be lost and will start to dry out.
We are not using any preservatives in the recipe. So make sure it is not damaged before using. The shaped loaf must not take the exact length of the pan as it should have enough space to increase in size
Make sure the the loaf after doubled in size is not disturbed. Any shake or touch may sometimes cause the risen-dough to fall down. Over Proofing is another reason for the bread to fall down while baking.
Once cooled, keep the bread in an air-tight container to keep it soft. If you keep the bread outside, moisture will be lost and will start to dry out.
We are not using any preservatives in the recipe. So make sure it is not damaged before using. The shaped loaf must not take the exact length of the pan as it should have enough space to increase in size