Making bread at home is easier than it seems. Here’s a simple recipe for one loaf of soft white bread.
Ingredients
- 3½ cups (420 g) all-purpose or bread flour
- 1 cup (240 ml) warm water (about 38–43°C / 100–110°F)
- 2¼ teaspoons (1 packet) instant or active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter or vegetable oil
- 1 teaspoon salt
Instructions
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- Activate the yeast (if using active dry yeast)
- Mix the warm water, sugar, and yeast.
- Let it sit for 5–10 minutes until it becomes foamy.
- (If using instant yeast, you can mix it directly with the flour.)
- Make the dough
- In a large bowl, combine the flour and salt.
- Add the yeast mixture and butter or oil.
- Mix until a soft dough forms.
- Knead
- Knead by hand for 8–10 minutes (or 5–7 minutes with a mixer).
- The dough should become smooth and elastic.
- First rise
- Place the dough in a lightly oiled bowl.
- Cover with a clean towel or plastic wrap.
- Let it rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape the loaf
- Punch down the dough to release air.
- Shape it into a loaf and place it in a greased 9 × 5-inch loaf pan.
- Alternatively, shape it into a round loaf and place it on a baking tray.
- Second rise
- Cover and let it rise again for 30–45 minutes, until puffy.
- Bake
- Preheat the oven to 375°F (190°C).
- Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
- Cool
- Remove from the pan and cool on a wire rack for at least 30 minutes before slicing.
Tips for soft bread
- Use bread flour if available for a chewier texture.
- Brushing the top with melted butter immediately after baking gives a softer crust.
- Avoid adding too much flour while kneading; the dough should be slightly tacky, not dry.
- Store the cooled bread in an airtight bag or container. It stays fresh for 2–3 days at room temperature or can be frozen for up to 3 months.