If you like soft bread with plenty of crumb, this is the recipe for you. This soft loaf bread is simple and wholesome; perfect for slicing and toasting, but also for homemade sandwiches and finger sandwiches. It’s also great for breakfast with butter and jam. Type 1 flour, less refined than type 0 or 00, gives this bread a more rustic flavor while ensuring a soft and light texture. It’s a recipe anyone can make, I assure you, allowing you to bring wholesome bread to the table, without preservatives or additives. Have you already prepared the work surface?
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Loaf Bread
I used dry yeast but you can substitute it with fresh yeast if you prefer. In this case, I would suggest using 10/12 g and dissolving it in the lukewarm milk before adding it to the flours.
- 4 cups type 1 flour
- 1 3/4 tsp dry yeast
- 1 1/4 cups milk (lukewarm)
- water (add as needed)
- 1 1/2 tsp malt
- 3 1/2 tbsp butter
- 2 tsp salt
- oil (for the bowl)
Tools
I prepared this soft loaf bread with a stand mixer, but you can knead it with any other mixer or by hand.
- Stand Mixer or mixer
- 1 Hand Whisk
- 1 Bowl
- 1 Loaf Pan 12 inches
Preparation of the Soft Loaf Bread
Sift the flour into the stand mixer bowl, then remove 3 tablespoons and set them aside.
Then add the malt and dry yeast and mix with a small hand whisk.
Add the milk and start kneading with the dough hook, gradually adding some water if needed. You should achieve a well-mixed dough.
Then add the softened butter, a little at a time, alternating with the flour that was set aside.
Finally, add the salt.
Work the dough for a long time until the salt is perfectly incorporated, then transfer it to the work surface, shape a ball, and place it in a lightly oiled bowl.
Cover with plastic wrap and let it rise until it doubles in volume in a warm place away from drafts. The rising time depends greatly on the ambient temperature and can vary from 2 to 4 hours.
After this first rise time, take the dough and spread it with your hands (no rolling pin needed) on the lightly floured work surface to form a rectangle.
Roll it starting from the base and place it in a loaf pan (mine is 12 inches) buttered or lined with parchment paper (if you want to line it perfectly, follow the instructions described HERE).
Cover with a cloth and let it rise again until the dough reaches the edge of the pan.
Bake the soft loaf bread in a preheated static oven at 392°F for 30 minutes, remove it and let it cool completely before removing it from the pan. Enjoy! Paola
