Soft and fluffy bread

 

Here's a simple recipe for soft and fluffy bread — perfect for sandwiches or just enjoying warm with butter:

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Soft & Fluffy White Bread Recipe

Ingredients:

• 4 cups (500g) bread flour (plus extra as needed)
• 2 ¼ tsp (1 packet or 7g) active dry yeast
• 2 tbsp (25g) sugar
• 1 ½ tsp salt
• 1 cup (240ml) warm milk (about 110°F/43°C)
• ¼ cup (60ml) warm water
• ¼ cup (60g) unsalted butter, softened
• 1 egg (room temperature)

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Instructions:

1. Activate the Yeast:

   • In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.

2. Make the Dough:

   • In a large mixing bowl, add flour and salt. Mix.
   • Add yeast mixture, warm milk, butter, and egg.
   • Mix until a sticky dough forms.
   • Knead by hand (10 mins) or with a stand mixer + dough hook (5–7 mins) until smooth and elastic. Add a bit of flour if it's too sticky, but keep it soft.

3. First Rise:

   • Place dough in a lightly greased bowl, cover with a damp towel or plastic wrap.
   • Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

4. Shape the Dough:

   • Punch down the dough, then roll or stretch it into a rectangle and shape it into a loaf.
   • Place it in a greased 9x5-inch (23x13 cm) loaf pan.

5. Second Rise:

   • Cover loosely and let it rise again for 45–60 minutes, or until the dough domes over the edge of the pan.

6. Bake:

   • Preheat oven to 350°F (175°C).
   • Bake for 25–30 minutes, until the top is golden and the loaf sounds hollow when tapped.

7. Cool:

   • Remove from the pan and cool on a wire rack. Brush with melted butter for a soft crust.

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Tips for Extra Softness:

• Use bread flour for better gluten development (stronger rise).
• Don’t over-flour. A slightly sticky dough = softer bread.
• Brush warm loaf with melted butter.
• Store wrapped in plastic or a bread bag to retain moisture.

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Would you like a version using a bread machine, tangzhong (milk roux), or one with whole wheat flour?