This recipe produces a soft, fluffy loaf with a golden crust and tender, airy crumb that pulls apart just like the one in your photo. It’s perfect for toast, sandwiches, or eating warm with butter.
Ingredients (makes 1 standard loaf)
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2 Tbsp (28 g) unsalted butter, softened or melted
- 2 Tbsp (25 g) granulated sugar
- 2¼ tsp (7 g / 1 packet) instant or active dry yeast
- 1 large egg (optional but recommended for extra softness and color)
- 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g and add as needed)
- 1½ tsp salt
Optional for extra softness (Tangzhong method):
- 3 Tbsp (25 g) flour + ½ cup (120 ml) milk or water, cooked into a paste (see notes)
Instructions
- Activate the yeast (if using active dry)
In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. (Skip this step if using instant yeast — just mix it with the dry ingredients.) - Make the dough
Add the butter, egg (if using), flour, and salt. Mix until a shaggy dough forms.
Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth, soft, and elastic. It should be slightly tacky but not sticky. Add a little flour only if needed. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size. - Shape the loaf
Gently deflate the dough. On a lightly floured surface, shape it into a smooth 8–9 inch log.
Place it seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan. - Second rise
Cover and let rise for 45–75 minutes, until the dough crowns about 1 inch above the rim of the pan. - Bake
Preheat the oven to 350°F (175°C).
Bake for 30–40 minutes, until the top is deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil after 20 minutes if it’s browning too quickly.
Optional: Brush the hot loaf with melted butter for a soft, shiny crust. - Cool
Remove from the pan and cool completely on a wire rack before slicing (at least 1 hour) so the crumb sets properly.
Tips for the softest results
- Bread flour gives better structure; all-purpose works well too.
- For even softer, longer-lasting bread, use the Tangzhong method: Cook 3 Tbsp flour with ½ cup milk/water into a thick paste, cool it, and add it to the dough.
- Don’t over-flour the dough — a slightly soft dough yields a more tender crumb.
- Store in an airtight bag at room temperature for up to 4–5 days, or freeze slices.
This is the classic everyday soft white loaf that matches the steaming, pull-apart texture in the photo. Enjoy!
