Soft loaf recipe – Page 2

Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir lightly, then let it sit for 5-10 minutes until it becomes frothy. If the mixture doesn’t foam, your yeast might be expired, and you may need to use fresh yeast.
Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Add the yeast mixture, milk, and melted butter to the flour mixture. Stir with a wooden spoon until the dough starts to come together.
Knead the Dough:
- Turn the dough out onto a floured surface and knead it for about 8-10 minutes, or until it’s smooth and elastic. You can also knead in a stand mixer with a dough hook for about 6-7 minutes.
First Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Shape the Dough:
- Punch down the dough to release any air bubbles, then turn it out onto a lightly floured surface.
- Roll the dough into a rectangular shape, then fold the edges in and roll it up into a loaf shape.
- Pinch the seams to seal it tightly, then place the dough seam-side down into a greased 9×5-inch loaf pan.
Second Rise:
- Cover the pan with a clean towel and let the dough rise for another 30-45 minutes, or until it has risen above the edge of the pan.
Bake the Loaf:
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom.
Cool the Bread:
- Remove the bread from the pan and transfer it to a wire rack to cool completely.

Tips for Soft Bread:

Don’t overwork the dough when kneading. A gentle touch helps maintain the bread’s soft texture.
For a softer crust, brush the top of the loaf with a little butter after baking.
Store the bread in a plastic bag or airtight container to keep it fresh for a longer time.

Enjoy your soft, homemade loaf of bread!