Very soft homemade loaf bread. A soft and very fragrant bread, perfect for breakfast but also for a midday snack.

It is prepared in a short time, perfect for emergencies.

A good soft and fluffy bread, to be filled with jam or hazelnut cream but also in a savory version, for example with cold cuts, will be an excellent idea for a packed lunch outside the home, for a small snack or simply to have a healthy and nutritious snack.

If you don’t want to buy industrial products, you can make this very simple recipe at home bringing a fresh and genuine product to the table.

The recipe is very simple and the result will surprise everyone. The ingredients are simple and genuine, you can also prepare it in whole wheat version.

In my version you’ll find butter and milk …….

Feel free to replace the butter with olive oil and the milk with plant-based milk.

And now let’s get to the point and see how to prepare it!

Difficulty: Very easy
Cost: Very cheap
Rest time: 3 Hours
Preparation time: 25 Minutes
Portions: 20 slices
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

126.96 Kcal

calories per serving

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Energy 126.96 (Kcal)
Carbohydrates 20.32 (g) of which sugars 3.14 (g)
Proteins 3.76 (g)
Fat 3.83 (g) of which saturated 2.35 (g)of which unsaturated 1.47 (g)
Fibers 0.86 (g)
Sodium 194.75 (mg)

Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Soft Loaf Bread

4 cups all-purpose flour
1.5 cups milk (or plant-based milk)
3.5 tbsp butter (or 3 tbsp olive oil)
1.75 oz sugar
0.42 oz fresh yeast (or 0.21 oz dry yeast)
0.35 oz salt
1 walnut-sized piece butter (for spreading or oil)

Tools

1 Stand mixer
Bowl
Food scale
Measuring jug
Baking pan loaf

Steps for the Loaf Bread

Dissolve the fresh yeast in lukewarm milk (70°F).
Place the flour in the bowl of the stand mixer fitted with the hook, add the sugar and the milk with dissolved yeast.
Mix the ingredients until a compact dough is obtained, add the salt and continue kneading for 10 minutes.
Incorporate the butter in small pieces until fully absorbed, work the dough for another 15 minutes.
Let the stand mixer work gently (alternating speeds 2/3) until the dough detaches from the sides as shown in the picture.
Once you have a smooth and soft dough, shape it into a ball and let it rise in a bowl covered with plastic wrap or a cloth for at least 1.5 hours inside the off oven with the light on.
(If you don’t have a stand mixer, knead in a bowl in the same way and with the same steps, it is important to work it with the steps and times indicated above).
After one and a half hours, take the dough again and roll it out a little with your hands or a rolling pin to obtain a rectangle.
Roll it up as shown in the picture.
Place it inside the greased loaf pan with butter (or with wet and wrung baking paper).
Cover and put it in the off oven with the light on for 2/3 hours.
(Keep in mind that in summer, it will rise even faster).
Until it doubles in volume.
Bake in a preheated static oven at 375°F for about 35/40 minutes.
Place the loaf bread as shown in the picture on the lowest shelf of the oven, (not attached to the bottom but on the first step)
Check halfway through baking, if the loaf bread gets too brown, cover it with parchment paper and foil.
Once cooked, let it cool well on a rack before removing it from the pan.
Once cooked, let it cool well on a rack before removing it from the pan.
Cover it with a clean cloth so it stays nice and soft.
Once cooled, remove it from the pan.
Delicious both sweet and savory, it will always be tasty!
Enjoy your meal.

Tips

The first thing to do for a soft loaf bread is to warm up the milk.

It should not be cold from the fridge but should be left at room temperature for at least an hour before starting to knead, or slightly warmed in a saucepan or microwave.

Be careful, however, not to overheat it so as not to kill the yeast action.

Storage

You can keep the loaf bread for a couple of days at room temperature inside a food bag, or slice it and store it in the freezer.

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