This recipe produces the soft, golden, fine-crumbed loaf shown in your photo — light, fluffy, with a tender interior and a smooth, shiny crust.
Ingredients (1 standard loaf)
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2 Tbsp (42 g) honey (or 2 Tbsp / 25 g sugar)
- 2¼ tsp (7 g) instant or active dry yeast
- 2 Tbsp (28 g) unsalted butter, softened
- 1 large egg (optional, for richer color and softness)
- 3½ cups (420 g) bread flour or all-purpose flour (start with 3¼ cups / 390 g)
- 1½ tsp salt
Instructions
- Mix the dough
In a large bowl or stand mixer, combine the warm milk, honey, and yeast. Let sit 5–10 minutes if using active dry yeast (until foamy).
Add the softened butter, egg (if using), flour, and salt. Mix until a soft dough forms. - Knead
Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth, soft, and elastic. It should feel 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 until doubled in size. - Shape
Gently deflate the dough. Shape it into a smooth loaf and place it seam-side down in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan. - Second rise
Cover and let rise 45–75 minutes until the dough has risen about 1 inch above the rim of the pan. - Bake
Preheat oven to 350°F (175°C).
Bake for 30–38 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 browning too quickly.
Optional: Brush the hot loaf with melted butter or a little extra honey for a soft, glossy crust. - Cool
Remove from the pan and cool completely on a wire rack (at least 1 hour) before slicing.
Tips for the softest results
- Bread flour gives slightly better structure; all-purpose works very well too.
- A soft dough produces a more tender crumb — avoid adding too much flour.
- For even softer, longer-lasting bread, use the Tangzhong method (cook 3 Tbsp flour + ½ cup milk into a thick paste, cool, and add to the dough).
- Store in an airtight bag at room temperature for 3–5 days, or freeze slices.
This is the classic everyday soft white loaf that matches the look and texture in your photo. Enjoy it with butter or a drizzle of honey
