Activate the Yeast:
In a large mixing bowl, combine 200 ml warm milk, 200 ml warm water, 1 tablespoon sugar, and 7 g dry yeast. Stir well until the yeast and sugar are dissolved.
Cover the bowl with a kitchen towel and let it sit for 5-10 minutes until the mixture becomes frothy.
Prepare the Dough:
Once the yeast is activated, add 30 ml vegetable oil and mix again.
Sift 500 g of flour into the bowl, then add 1 teaspoon salt. Mix with a spatula until the dough begins to come together.
Sift another 100 g of flour into the mixture and continue mixing with your hands until the dough is medium soft and forms a ball.
Knead the Dough:
Lightly flour your work surface and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a kitchen towel and let it rise in a warm place for about 45 minutes, or until it doubles in size.
Shape the Dough:
After the dough has risen, punch it down gently to release the air and knead it briefly until smooth.
Divide the dough into 2 equal parts and form each piece into a ball. Cover and let them rest for another 20 minutes.
Dust your work surface with flour and roll out each ball into a rectangular shape as shown in the video. Fold the edges inward and roll the dough tightly into a log. Shape it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the second dough ball.
Final Rise and Bake:
Cover the shaped loaves with a towel and let them rise for another 20 minutes.
Preheat the oven to 180°C (356°F). Brush the surface of each loaf with water and dust lightly with flour. Make a shallow incision on top with a sharp knife or blade.
Bake in the preheated oven for 30-35 minutes or until golden brown and cooked through. Let the loaves cool slightly on a wire rack before slicing.
Serve and Enjoy:
Slice the bread once it has cooled down a bit. Enjoy this soft and fluffy bread with your favorite spreads, soups, or as a sandwich base.
Serving Suggestions
Serve warm with butter, jam, or honey for a delicious breakfast treat.
Perfect for making sandwiches or dipping into soups and stews.
Cooking Tips
Proper Kneading: Ensure the dough is kneaded well until smooth; this helps develop the gluten, making the bread light and fluffy.
Accurate Temperature: Use a kitchen thermometer to ensure the milk and water are at the correct temperature (about 37-40°C / 98-104°F) for optimal yeast activation.
Nutritional Benefits
Milk: Adds calcium and protein, enhancing the bread’s nutritional profile.
Yeast: Provides a good source of B vitamins, particularly B1, B2, and B6.
Dietary Information
Vegetarian
Nut-Free
Contains Gluten
Storage
Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
Super Soft Texture: The combination of milk and water makes this bread incredibly light and airy.
Versatile: Perfect for everyday use—toast it, sandwich it, or simply enjoy it plain.
Beginner-Friendly: Easy steps and common ingredients make this recipe great for both novice and experienced bakers.
Conclusion
This Soft and Fluffy Homemade Bread is sure to become a staple in your kitchen. Its light texture and simple preparation make it a fantastic choice for any meal. Whether enjoyed fresh out of the oven or toasted the next day, this bread is a winner!
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser texture.
Can I add seeds or nuts to the dough?
Absolutely! Sunflower seeds, sesame seeds, or chopped nuts can be added for extra texture and flavor.
What can I use instead of vegetable oil?
You can use olive oil, melted butter, or even coconut oil as a substitute.
Can I make this dough in advance?
Yes, you can prepare the dough and refrigerate it after the first rise. Bring it to room temperature and allow it to rise again before shaping.
How can I make this recipe vegan?
Substitute milk with a plant-based alternative (like almond or soy milk) and use maple syrup or agave in place of honey.
What if my dough doesn’t rise?
Ensure your yeast is fresh, and the liquid isn’t too hot or cold, as extreme temperatures can affect yeast activation.
Can I bake this bread in a loaf pan?
Yes, you can shape the dough and place it into a greased loaf pan for a different presentation.
How do I store leftover bread?
Keep it in an airtight container or bread box at room temperature. For longer storage, freeze the bread.
Why is my bread dense?
Overmixing or using too much flour can cause dense bread. Measure ingredients carefully and mix just until combined.
Can I make rolls instead of loaves?
Yes, divide the dough into smaller portions and shape into rolls. Adjust baking time to around 15-20 minutes.
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