Soft Homemade Bread

Ingredients

• 2 tsp Active dry yeast (Fresh, not expired)
• 1 tbsp Granulated sugar (Helps activate yeast)
• 1/2 cup Whole milk (Warm to 110°F (43°C))
• 1/2 cup Water (Warm to 110°F (43°C))
• 2 cups All‑purpose flour (Sifted)
• 1 cup Whole‑wheat flour (Sifted)
• 1 tsp Salt (Fine sea salt)
• 2 tbsp Vegetable oil (or olive oil) (Adds softness)

Instructions

1. Activate yeast

   In the large mixing bowl, combine the active dry yeast, granulated sugar, warm milk, and warm water. Stir gently until the yeast dissolves and the mixture becomes frothy (about 1–2 minutes).

   Time: PT5M

   Temperature: 110°F

2. Add dry ingredients

   Add the sifted all‑purpose flour, whole‑wheat flour, and salt to the bowl. Stir with the wooden spoon until a shaggy dough forms.

   Time: PT2M

3. Mix into a dough

   Using your hands or a dough scraper, bring the mixture together until it forms a cohesive ball.

   Time: PT3M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, folding and pushing until the dough is smooth, elastic, and no flour pockets remain.

   Time: PT10M

5. Incorporate oil

   Flatten the dough, drizzle the oil over it, and knead for another 5 minutes until the oil is fully absorbed and the dough feels soft and supple.

   Time: PT5M

6. First rise (bulk fermentation)

   Place the dough back in the bowl, cover with a kitchen towel or plastic wrap, and let it rest in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

7. Shape the loaf

   Punch down the risen dough to release gas, shape it into a smooth loaf, and place it into the greased 9×5‑inch loaf pan.

   Time: PT5M

8. Second rise (proof)

   Cover the pan loosely with the towel and let the dough rise for another 30 minutes, until it crowns about 1 inch above the rim of the pan.

   Time: PT30M

9. Preheat oven

   While the dough is proofing, preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

10. Bake the bread

    Place the loaf in the middle rack and bake for 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

    Time: PT25M

    Temperature: 375°F

11. Cool

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

    Time: PT15M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

28g

Fat

3g

Fiber

2g

Ingredient Substitutions

• Instead of Active dry yeast: Instant yeast (use 1 1/2 tsp)
• Instead of Granulated sugar: Honey (use 2 tsp)
• Instead of Whole milk: Plant‑based milk (almond, soy)
• Instead of All‑purpose flour: Bread flour
• Instead of Whole‑wheat flour: Additional all‑purpose flour
• Instead of Salt: Kosher salt (use 1 1/4 tsp)
• Instead of Vegetable oil (or olive oil): Melted butter (2 tbsp)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Dough scraper (optional)
• Kitchen towel or plastic wrap
• Loaf pan (9×5 inch)
• Oven
• Cooling rack (optional)
• Sharp knife or bread lame (optional)

Critical Steps — Do Not Skip

• Activating the yeast at the correct temperature
• Kneading until the dough is smooth and elastic
• First rise until the dough doubles in size
• Preheating the oven fully before baking
• Baking to the correct golden color without over‑browning

Chef Tips from the Video

• Add a pan of water on the lower rack to create steam for a shinier crust.
• Brush the top with melted butter right after baking for extra softness and flavor.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.

Freezer: Slice, wrap each piece in foil and place in a freezer bag; lasts up to 3 months.

Room temperature: Keep in a bread box or paper bag for 2 days; avoid plastic to prevent sogginess.

Make-Ahead Tips

• Freeze the shaped dough after the first rise; thaw overnight in the fridge and give a short second rise before baking.
• Bake the loaf fully, slice, and freeze slices for quick toast later.