Preparation Time

• Prep Time: 15 minutes
• Resting & Rising Time: About 1 hour 45 minutes
• Bake Time: 25–30 minutes
• Total Time: About 2 hours 30 minutes
• Yield: 2 medium loaves

Ingredients

For the Dough

• 10 g (1 packet) active dry yeast
• 200 ml warm water (about 110°F/43°C)
• 400 ml additional warm water
• 120 g (1 cup) all-purpose flour (for the starter)
• 720 g (6 cups) all-purpose or bread flour
• 10 g (1 teaspoon) salt

For the Egg Wash

• 1 egg yolk
• 1 tablespoon milk

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the 200 ml warm water with the dry yeast. Stir gently until the yeast has completely dissolved.

Add 1 cup (120 g) flour and mix until a smooth batter forms. Cover the bowl with a clean towel or plastic wrap and let it rest for 15 minutes. During this time, the yeast will activate and the mixture should become bubbly and slightly expanded.

Step 2: Prepare the Dough

Pour the additional 400 ml of warm water into the activated yeast mixture and stir until combined.

Gradually add the remaining 720 g flour along with the salt, mixing until a rough dough forms.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until it becomes smooth, soft, and elastic. The dough should be slightly tacky but not sticky. If necessary, add a small amount of flour, one tablespoon at a time, until the desired consistency is reached.

Step 3: First Rise

Place the dough into a lightly greased bowl and cover it with a clean kitchen towel.

Allow it to rise in a warm, draft-free place for 1 to 1½ hours, or until it has doubled in size.

Once risen, gently press down the dough to release the trapped air.

Step 4: Shape the Loaves

Divide the dough into two equal portions.

Shape each portion into a smooth ball and let them rest for 10 minutes.

Flatten each ball gently into a rectangle using your fingertips, then roll it tightly into a loaf, pinching the seam closed.

Place the loaves seam-side down on a parchment-lined baking tray or into lightly greased loaf pans.

Step 5: Second Rise

Cover the shaped loaves and let them rise for 20–30 minutes, until slightly puffed.

Meanwhile, preheat your oven to 200°C (392°F).

Step 6: Brush and Bake

Whisk together the egg yolk and milk until smooth.

Brush the tops of the loaves evenly with the egg wash to create a glossy, golden crust.

Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. For the most accurate result, the internal temperature should reach 190–200°F (88–93°C).

Step 7: Cool and Serve

Transfer the baked loaves to a wire rack and allow them to cool for at least 20 minutes before slicing.

Enjoy warm with butter, jam, honey, or use it to make delicious sandwiches and toast.

Helpful Tips

• Use warm—not hot—water to activate the yeast. Water that is too hot can kill the yeast.
• Knead the dough until it becomes smooth and elastic for the best texture.
• Let the dough rise in a warm place away from drafts.
• Avoid adding too much extra flour, as this can make the bread dense.
• For a softer crust, brush the warm bread lightly with melted butter after baking.

Delicious Variations

Garlic Herb Bread

Add 1 teaspoon each of garlic powder, dried oregano, and dried parsley to the dough for extra flavor.

Cheese Bread

Fold in 1 cup of shredded cheddar, mozzarella, or Parmesan cheese before the first rise.

Whole Wheat Bread

Replace up to half of the all-purpose flour with whole wheat flour for a heartier loaf with extra fiber.

Seeded Bread

Top the loaves with sesame seeds, sunflower seeds, oats, or poppy seeds after applying the egg wash.

Serving Suggestions

This homemade bread pairs perfectly with:

• Butter and honey
• Fruit jam or marmalade
• Peanut butter
• Soup or stew
• Pasta dishes
• Grilled cheese sandwiches
• French toast
• Avocado toast

Nutritional Information (Approximate Per Slice)

• Calories: 150
• Total Fat: 1.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 20 mg
• Sodium: 300 mg
• Carbohydrates: 30 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 4 g

Storage

Store the cooled bread in an airtight container or bread bag at room temperature for up to 3 days.

For longer storage, wrap the loaf tightly and freeze it in a resealable freezer bag for up to 3 months. Thaw at room temperature and warm in the oven for a few minutes before serving for that fresh-baked taste.

Final Thoughts

This Soft Homemade Bread is a timeless recipe that’s simple to make and incredibly rewarding. With its fluffy texture, golden crust, and rich homemade flavor, it’s perfect for everything from breakfast toast to hearty sandwiches and family dinners. Once you’ve tasted fresh bread straight from your own oven, you’ll understand why homemade bread remains a favorite in kitchens around the world. Happy baking!