Basic Soft Bread Recipe (White or Wheat)

My Secret to the Softest Homemade Bread

As a busy working mom, finding time to bake is a luxury, but when I do, it's always worth it. There's nothing quite like the smell of freshly baked bread filling my kitchen, a scent that instantly transports me back to my childhood. This recipe for basic soft bread is my go-to; it's simple, foolproof, and the results are consistently amazing. The bread is so soft and fluffy, it practically melts in your mouth. And the best part? It stays soft for days! No more day-old bread that's hard as a rock. This recipe is my secret weapon for quick, delicious meals. I often use it to make simple sandwiches for my kids' lunches, or to accompany a hearty soup on a chilly evening. The versatility of this recipe is also a huge plus. You can easily adapt it to make either white or wheat bread, depending on your preference. I often experiment with adding different herbs and spices to give the bread a unique flavor profile. I've tried everything from rosemary and thyme to cinnamon and nutmeg, and each time the results have been spectacular.

The secret to this bread's incredible softness lies in the technique. I've learned over time that using just the right amount of flour is crucial. Too much flour, and your bread will be dry and crumbly. Too little, and it'll be sticky and difficult to handle. This recipe emphasizes a wetter dough, which results in a wonderfully soft interior. I also always remember to cover the rising dough with a cloth to prevent the top from drying out. This little detail makes a significant difference in the overall texture of the bread. After baking, the immediate covering with a towel is key to trapping moisture and ensuring maximum softness. The slight amount of sticking, despite being slightly annoying during kneading, is another crucial factor in this bread. The sticking prevents the dough from becoming too dense and ensures that the softness is maintained for longer, preventing it from hardening. Don't be afraid of a little bit of a mess – it's part of the process!

Beyond its amazing texture, this bread also holds up beautifully to various uses. It’s perfect for making sandwiches, French toast, or even croutons. But I must say, the simplicity of a good piece of buttered bread is often my preference – the subtle sweetness of the honey gives this bread a delectable hint that makes it a joy to enjoy. This recipe has become a staple in my household, a reliable source of comfort and deliciousness. It's my little contribution to creating warm, happy moments in our busy lives. And most importantly, it's a testament to the simple joys of homemade goodness. The satisfaction of creating something so delicious from scratch is priceless and an incredibly fulfilling experience. The method for rising and baking allows for a convenient and adaptable process for any situation. So, give this recipe a try, and I am confident you'll fall in love with the results, just like I did.

Ingredients:

This simple list ensures that creating this delightful bread is an effortless endeavor, perfect for bakers of all skill levels.

• 3 tablespoons honey
• 3 cups flour (can be white or wheat)
• 1 tablespoon yeast
• 1/4 cup vital wheat gluten
• 2 cups warm water (not too hot or it will kill the yeast)
• 3 tablespoons oil (I have used both vegetable and canola)
• 1/2 tablespoon salt
• 1-2 cups flour (just enough to clean the bowl while mixing, less is better)

Step-by-step

• In your mixer, add the 3 cups of flour, yeast, gluten, and warm water. Mix until stringy and sticky (you want to see little strands of very wet dough whipping around while mixing). Then let the whole thing rest in the mixing bowl covered with a towel until it has doubled (around 30 minutes to an hour).
• Now add the oil, honey, salt and turn on the mixer. Start adding the flour very slowly until it starts to clean the sides of the bowl. The key here is not to use too much flour (that is what keeps this soft for days). When it just barely cleans the sides (it will still be a bit sticky on the bottom), stop adding flour and just let it knead on medium high speed for 5 - 7 minutes (until satiny smooth).
• I then put a little oil on my clean counter where I will be working with the dough, and then rub my hands with some shortening so the dough won't stick to me (the dough will be very sticky since we didn't add as much flour as we normally would).
• Shape into 2 medium loaves, or 1 large loaf (it will make a very large loaf if only using 1 pan, so you'll need a larger pan). I use 8" x 4" loaf pans when I form it into 2 loaves and that works great. Make sure to also grease your pans before you put the loaves into it (I just use the shortening I already have on my hands to grease the pans).
• Find a warmish place to let the loaves rise while covered with a cloth (so the tops don't dry out). After about 30 minutes to 1 hour, the loaf should have about doubled in size (not too big, it will rapidly grow for the first few minutes in the oven, so only an inch to an inch and 1/2 above rim of loaf pan). Place loaves in pre-heated 350*F oven and bake for 25 minutes.
• After 25 minutes, remove from oven, remove from pans, cool on wire racks and immediately cover with a towel while still hot (this will help steam the bread and make it even softer). Do not cut into it until it has had a chance to cool down for 10 - 15 minutes at least otherwise the inside will turn doughy. Keep in an airtight plastic bag, will stay soft for days.