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This Soft and Fluffy Homemade Bread is the ultimate comfort food, made with simple pantry staples. The dough is easy to handle, and the end result is a perfectly soft, airy bread that pairs well with any meal. With a bit of patience, you’ll achieve a bakery-quality loaf right at home.
Preparation Time:
Prep Time: 20 minutes
Rise Time: 1 hour 15 minutes
Bake Time: 30-35 minutes
Total Time: 2 hours 10 minutes
Ingredients
Wet Ingredients:
200 ml warm milk
200 ml warm water
1 tablespoon sugar
7 g dry yeast
30 ml vegetable oil
Dry Ingredients:
500 g all-purpose flour (first addition)
100 g all-purpose flour (second addition)
1 teaspoon salt
Directions
Activate the Yeast:
In a large mixing bowl, combine 200 ml warm milk, 200 ml warm water, 1 tablespoon sugar, and 7 g dry yeast. Stir well until the yeast and sugar are dissolved.
Cover the bowl with a kitchen towel and let it sit for 5-10 minutes until the mixture becomes frothy.
Prepare the Dough:
Once the yeast is activated, add 30 ml vegetable oil and mix again.
Sift 500 g of flour into the bowl, then add 1 teaspoon salt. Mix with a spatula until the dough begins to come together.
Sift another 100 g of flour into the mixture and continue mixing with your hands until the dough is medium soft and forms a ball.
Knead the Dough:
Lightly flour your work surface and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a kitchen towel and let it rise in a warm place for about 45 minutes, or until it doubles in size.
Shape the Dough:
After the dough has risen, punch it down gently to release the air and knead it briefly until smooth.
Divide the dough into 2 equal parts and form each piece into a ball. Cover and let them rest for another 20 minutes.
Dust your work surface with flour and roll out each ball into a rectangular shape as shown in the video. Fold the edges inward and roll the dough tightly into a log. Shape it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the second dough ball.
Final Rise and Bake:
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