Homemade Soft Yeast Bread

Ingredients

• 7 g Active dry yeast (About 2 teaspoons; dissolve in warm water (38°C) with sugar.)
• 5 g Sugar (1 teaspoon; feeds the yeast.)
• 300 ml Warm water (Around 38 °C (100 °F); not hot enough to kill yeast.)
• 500 g All‑purpose flour (Approximately 4 cups; sift if possible.)
• 5 g Salt (1 teaspoon; enhances flavor.)

Instructions

1. Activate yeast

   In the large mixing bowl, combine the warm water, sugar, and yeast. Stir gently until the yeast dissolves and the mixture becomes slightly foamy (about 30 seconds).

   Time: PT5M

2. Add dry ingredients

   Add the flour and salt to the bowl. Mix with a wooden spoon until a shaggy dough forms.

   Time: PT2M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth, elastic, and no dry flour remains.

   Time: PT10M

4. First rise (bulk fermentation)

   Place the dough back into the bowl, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 1 hour, or until doubled in size.

   Time: PT1H

5. Punch down and divide

   Gently press the risen dough to release excess gas, then divide it into even portions (for a single loaf, keep whole).

   Time: PT5M

6. Shape the loaf

   Shape the dough into a smooth ball or oval, flour the working surface, and place it on a parchment‑lined baking sheet or into a greased loaf pan.

   Time: PT5M

7. Second rise (proof)

   Cover the shaped loaf again and let it proof for 30 minutes, until it looks puffy.

   Time: PT30M

8. Preheat oven

   While the dough is proofing, preheat the oven to 220 °C (425 °F).

   Time: PT15M

9. Score the loaf

   Using a sharp knife or lame, make a gentle slash across the top of the loaf (about 1 cm deep).

   Time: PT2M

10. Bake

    Place the loaf in the hot oven and bake for 25 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

    Time: PT25M

    Temperature: 220°C

11. Cool

    Remove the bread from the oven, transfer to a cooling rack, and let it cool for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

225

Protein

6 g

Carbohydrates

45 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active dry yeast: Instant yeast (same amount), Sourdough starter (¼ cup, reduce flour by 60 g)
• Instead of Sugar: Honey (4 g), Maple syrup (4 g)
• Instead of Warm water: Milk (adds richness), Plant‑based milk
• Instead of All‑purpose flour: Bread flour (same amount), Whole‑wheat flour (use 450 g + 50 g extra water)
• Instead of Salt: Sea salt, Kosher salt (use 1½ tsp)

Equipment Needed

• Large mixing bowl
• Wooden spoon or hand mixer
• Kitchen scale
• Dough scraper (optional)
• Clean kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Parchment paper (optional)
• Sharp knife or lame (bread scoring blade)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast in properly warm water
• Kneading until the dough is smooth and elastic
• Allowing the dough to rest and double in size (first rise)
• Scoring the loaf just before baking
• Baking in a fully pre‑heated oven

Chef Tips from the Video

• For extra flavor, add 1 tsp of olive oil to the dough.
• A splash of milk in the water gives a softer crust.
• Steam the oven for the first 5 minutes (place a pan of hot water on the lower rack) to get a glossy crust.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.

Freezer: Freeze whole loaf wrapped in foil and a freezer bag for up to 2 months; thaw at room temperature.

Room temperature: Keep in a bread bag or cloth bag at room temperature for 2 days.

Make-Ahead Tips

• The dough can be shaped, covered, and refrigerated overnight for a slower, more flavorful rise.
• Freeze the shaped dough after the first rise; thaw overnight in the fridge, then proof before baking.