Ingredients
• 500g bread flour (about 4 cups)
• 60g sugar (¼ cup)
• 10g instant yeast (2 teaspoons)
• 8g salt (1½ teaspoons)
• 250ml warm milk (1 cup)
• 60ml warm water (¼ cup)
• 1 large egg
• 50g butter (3½ tablespoons), softened
• 2 tablespoons milk powder (optional, for extra softness)
Method
1. Activate the yeast
• Mix warm milk, warm water, sugar, and yeast.
• Leave for 5–10 minutes until slightly foamy.
2. Make the dough
• Add flour, milk powder, salt, egg, and yeast mixture.
• Mix until a rough dough forms.
• Add butter and knead for 10–15 minutes until smooth and stretchy.
3. First rise
• Place dough in a lightly greased bowl.
• Cover and let it rise for 1–1½ hours until doubled in size.
4. Shape the bread
• Punch down the dough and divide if needed.
• Shape into a loaf and place in a greased bread pan.
5. Second rise
• Cover and allow it to rise again for 45–60 minutes until it reaches the top of the pan.
6. Bake
• Bake at 170°C (340°F) for 30–35 minutes until golden brown.
• Brush the top with butter immediately after baking for a soft crust.
7. Cool and slice
• Allow the loaf to cool completely before slicing.
Tips for Extra Soft Bread
Use milk instead of only water Knead until the dough passes the “windowpane test” Do not add too much flour while kneading Store in an airtight bag to keep it fresh
Yield: 1 large soft sandwich loaf
