Homemade Soft Bread Recipe

Introduction

• Kiki introduces a simple bread-making recipe.
• Recipe suitable for beginners and can be made by hand or with a stand mixer.

Ingredients Needed

• Essential Ingredients:
  • Water (or liquid milk)
  • Flour
  • Sugar
  • Salt
  • Butter
  • Powdered milk (if using water)
  • Oil
  • Yeast (instant or active dry)
• Tools:
  • Two loaf pans (can make one loaf by halving the recipe)
  • Kitchen thermometer (optional)
  • Measuring cups and spoons
  • Kitchen scale (recommended for precision)

Yeast Preparation

• Dissolving Yeast:
  • Use warm water (100°F to 110°F).
  • Check temperature with a clean finger or kitchen thermometer.
  • Add yeast to the warm water.
• Proofing Yeast:
  • Optional step for active dry yeast (add sugar to speed up blooming).
  • Skip for instant yeast; can mix directly with dry ingredients.
  • Cover and let sit for about 10 minutes.

Measuring Flour

• Avoid scooping flour directly.
• Use a spoon to sprinkle flour into a measuring cup, then level with a knife.
• Kitchen scale provides the most accurate measurement.

Mixing the Dough

• Combining Ingredients:
  • After yeast has bloomed, add sugar, flour, powdered milk, and salt.
  • Gradually add butter and oil.
• Kneading:
  • Use a stand mixer on low speed for 1-2 minutes, then increase speed for 5 minutes.
  • If kneading by hand, knead for at least 15-20 minutes.
  • If dough is too dry, add more flour; if too sticky, add more flour or adjust ingredients.
• Testing Dough:
  • Cut a small piece and stretch to test elasticity.
  • If it tears easily, continue kneading.

First Rise

• Cover dough with plastic wrap or a kitchen towel.
• Allow to rise for about 1 hour or until doubled in size.
  • Rise time may vary with environmental temperature.
• Optionally, create a warm environment by turning on the oven briefly.

Shaping the Dough

• Punch down the risen dough to release air bubbles.
• Divide into two equal pieces.
• Roll and tuck the dough tightly to avoid air pockets.
• Pinch the ends to seal.
• Lightly oil the surface for shine and to prevent drying out.

Second Rise

• Place shaped dough in pans and cover.
• Allow to rise for 40 minutes to 1 hour.
• Preheat oven to 350°F (175°C) when dough is about 70% risen.

Baking

• Bake for 25-30 minutes (time may vary based on pan type).
• Remove from oven and let cool slightly before taking out of the pan.
• Tap the pan to help release the bread.

Cooling and Storing

• For a softer crust, place bread in a bag while still warm but not sealed completely.
• Allow bread to cool completely before slicing.
• Storage:
  • Store in a cool, dry place; lasts 4-5 days.
  • For longer storage, freeze bread for 3-6 months; thaw at room temperature or warm in the oven/microwave.

Conclusion

• Encouragement to try making bread at home.
• Recipe details available in the description box and on kikifoodies.com.
• Open for questions via comments or Instagram.
• Reminder to like, share, and subscribe for more content.