Soft, Fluffy & Perfect Every Time—No Stand Mixer Needed!

Nothing beats the aroma of fresh homemade bread straight from the oven. This easy recipe produces a beautifully golden loaf that's incredibly soft on the inside with a tender crumb and a light, fluffy texture. Best of all, everything is mixed and kneaded by hand, making it perfect for beginners and experienced bakers alike.

Recipe Overview

Prep Time: 20 minutes
Rise Time: 1½–2 hours
Bake Time: 30–35 minutes
Total Time: About 3 hours
Yield: 1 loaf (10–12 slices)

Ingredients

For the Dough

• 4 cups (500 g) bread flour (or all-purpose flour)
• 2¼ tsp (1 packet) active dry yeast
• 1¼ cups warm milk (110°F/43°C)
• ¼ cup warm water
• ¼ cup granulated sugar
• 1 tsp salt
• ¼ cup unsalted butter, softened
• 1 large egg, room temperature

For Brushing

• 2 tbsp melted butter

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Instructions

Step 1: Activate the Yeast

Pour the warm milk and warm water into a large mixing bowl.

Add the sugar and stir until dissolved.

Sprinkle the yeast over the liquid.

Let it sit for 5–10 minutes, or until the mixture becomes foamy.

If the yeast doesn't foam, discard it and start again with fresh yeast.

Step 2: Mix the Dough

Add the egg and softened butter to the yeast mixture.

Stir until combined.

Add the salt.

Gradually mix in the flour, one cup at a time, until a shaggy dough forms.

Step 3: Knead the Dough

Lightly flour your countertop.

Turn the dough onto the surface.

Knead by hand for 8–10 minutes:

• Push the dough away with the heel of your hand.
• Fold it back over itself.
• Turn the dough one-quarter turn.
• Repeat.

The dough is ready when it is:

• Smooth
• Soft
• Elastic
• Slightly tacky, but not sticky

If needed, add a little more flour, 1 tablespoon at a time.

Step 4: First Rise

Lightly grease a large bowl.

Place the dough inside and turn once to coat.

Cover with a clean towel or plastic wrap.

Let rise in a warm place for 60–90 minutes, or until doubled in size.

Step 5: Shape the Dough

Gently punch down the dough to release the air.

Turn it onto a lightly floured surface.

Flatten into a rectangle.

Roll tightly into a log.

Pinch the seam closed.

Place seam-side down into a greased 9×5-inch loaf pan.

Step 6: Second Rise

Cover loosely with a towel.

Allow the dough to rise for 30–45 minutes, or until it rises about 1 inch above the rim of the pan.

Meanwhile, preheat your oven to 350°F (175°C).

Step 7: Bake

Bake for 30–35 minutes.

The bread is done when:

• The top is golden brown.
• It sounds hollow when tapped.
• The internal temperature reaches 190°F (88°C).

Step 8: Butter the Crust

Remove the loaf from the oven.

Immediately brush the top with melted butter to create a soft, shiny crust.

Allow the bread to cool in the pan for 10 minutes.

Transfer to a wire rack and cool completely before slicing.

Chef's Tips

✔ Use warm milk—not hot—to properly activate the yeast.
✔ Knead until the dough is smooth and elastic for the softest texture.
✔ Avoid adding too much flour. A slightly tacky dough makes a lighter loaf.
✔ Let the dough rise until fully doubled for the fluffiest bread.
✔ Brush the loaf with melted butter immediately after baking for a soft, glossy crust.
✔ Cover the loaf with a clean towel while it cools to keep the crust tender.
✔ Wait until the bread has cooled completely before slicing to preserve its soft, airy crumb.
✔ This dough also makes delicious dinner rolls or hamburger buns. Divide the dough before the second rise and bake for 15–20 minutes.

Storage

Room Temperature: Up to 4 days in an airtight bag or container.
Refrigerator: Up to 1 week.
Freezer: Up to 3 months. Wrap tightly before freezing.

To reheat, microwave individual slices for 10–15 seconds, or warm in a 300°F oven wrapped in foil.