Fluffy Homemade Bread (1 kg)

Description

This homemade fluffy bread is soft, airy, and perfect for sandwiches, toast, or enjoying warm with butter. With a golden crust and pillowy interior, it’s a crowd-pleaser that works for beginners and seasoned bakers alike. This recipe yields a 1 kg loaf that’s perfect for families or meal prep.

Ingredients

Dry Ingredients:

600 g (4 ¾ cups) all-purpose or bread flour
10 g (2 tsp) salt
30 g (2 tbsp) sugar
10 g (2 tsp) instant yeast

Wet Ingredients:

300 ml warm milk (110°F / 43°C)
50 g (3–4 tbsp) unsalted butter, softened
1 large egg

Optional for brushing:

1 tbsp milk or 1 beaten egg (for golden top)

Instructions

1. Activate the Yeast

Mix warm milk, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.

2. Make the Dough

Combine flour and salt in a large bowl.
Add yeast mixture, butter, and egg. Knead by hand for 10–12 minutes or 6–8 minutes in a stand mixer until smooth and elastic.

3. First Rise

Place dough in a lightly greased bowl. Cover with a towel or plastic wrap.
Let it rise in a warm place 1–2 hours until doubled in size.

4. Shape the Dough

Gently punch down dough. Shape into a loaf and place in a greased 9×5 in (23×13 cm) loaf pan.

5. Second Rise

Cover and let rise another 30–45 minutes until it puffs above the pan edges.

6. Bake

Preheat oven to 180°C (350°F).
Brush top with milk or egg for a golden crust.
Bake 30–35 minutes until golden and sounds hollow when tapped.

7. Cool & Serve

Remove from pan, cool on a wire rack. Slice once slightly cooled for soft texture.

Notes

Bread flour yields a stronger, more elastic dough than all-purpose flour.
Avoid over-kneading after the first rise to preserve air pockets.
Milk can be replaced with water for a slightly lighter bread, but milk adds softness and flavor.

Tips

Warm your ingredients slightly to help yeast activation.
Cover dough properly during rises to prevent drying.
Brush the crust with butter after baking for a soft, shiny finish.
Leftover bread can be stored in an airtight bag for 3–4 days or frozen for up to 1 month.

Servings

Makes 1 loaf (~1 kg)
Approximately 12–14 slices depending on thickness

Nutritional Info (per slice, approx. 70 g)

Calories: 180 kcal
Carbohydrates: 33 g
Protein: 5 g
Fat: 4 g
Fiber: 1 g
Sugar: 3 g
Sodium: 150 mg

Benefits

Provides energy from complex carbohydrates.
Freshly baked, preservative-free bread is healthier than store-bought.
Soft texture makes it easier to digest for kids and adults.
Homemade bread allows control over ingredients (less sugar/salt if desired).

Q&A

Q1: Can I use all-purpose flour instead of bread flour?
A1: Yes! The bread will be slightly less chewy and elastic, but still soft.

Q2: Can I make this bread without milk?
A2: You can substitute water. The texture will be slightly firmer and less rich.

Q3: How do I make it extra fluffy?
A3: Ensure proper yeast activation, warm liquids, and allow full rises. Don’t over-knead after the first rise.

Q4: Can I add flavors or extras?
A4: Yes! Try adding herbs, garlic, or shredded cheese for a variation.

Q5: How do I store leftovers?
A5: Keep in an airtight bag at room temperature for 3–4 days, or freeze slices for up to 1 month.

Fluffy Homemade Bread (1 kg)