Making bread is an art, and it's also a science — but when you get to know basics, you can get really creative and make beautiful, tasty breads and bread rolls. You have to start somewhere, and this soft bread recipe is a terrific way to enjoy fresh, spongy, tasty bread whenever you want!
This recipe is a great base for more fancy breads — you can add more dry ingredients, e.g. nuts, sunflower seeds, dried tomatoes, olives, to make the bread more interesting and artisanal.
Step #1: Ingredients
- 500g of flour,
- 330ml of luke-warm milk,
- 100ml of oil,
- 1 spoon of sugar,
- 1 teaspoon of salt,
- 1/2 cube of yeast or 1 pack of dry yeast.
You can replace milk (or part of it) for water, to make the bread less soft and firmer.
Step #2: Utensils
- Large mixing bowl,
- Mixer with kneading hooks,
- Wooden stick.
Step #3: Mix the dough (5 minutes)
Mix flour, salt, sugar, yeast and mix lightly, then add lukewarm milk (35-39 centigrades) and oil.
Mix on slow speed, then keep increasing speed until you reach maximum and the dough gets firm and sticky.
Scrape leftover flour and other ingredients into the bottom of the bowl few times to mix everything.
Step #4: Rise the dough (30 minutes)
Rise the dough for 30 to 60 minutes in the bowl, cover it with a large plate or a clean cloth.
Step #5: Rise the dough (again) (about 1 hour)
Sprinkle flour all over the risen dough and using the scraper, detach it from the bowl, then move it into the baking form or on a baking sheet.
Let the dough rise for another 1-2 hours, make sure it doesn't overflow — if it happens, just move the overflown dough from sides to the top (fold it).
Step #6: Bake the bread (20 minutes)
Preheat the oven to 180 centigrades, place the dough in the oven and bake for 20 minutes.
You can place a heat-resistant bowl of hot water 5 minutes before baking to make the inside humid and bake better quality bread.
After 20 minutes of baking test the bread: pierce it diagonally across with long wooden stick and take the stick out — it should be clean of the dough. Otherwise lower the temperature to 150 centigrades and let the bread sit for another 5 minutes and test again. Repeat this 5-minute test until the stick comes out clean.