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Recipe for Fluffy Homemade Bread


Recipe for Fluffy Homemade Bread





This fluffy homemade bread is perfect for sandwiches, toast, or simply enjoying with a bit of butter.


The dough is soft and easy to work with, and the bread comes out light and airy. Here’s how to make it:



4 cups all-purpose flour

1 tablespoon active dry yeast

2 tablespoons granulated sugar


1 teaspoon salt

1 1/2 cups warm water (110°F/45°C)

1/4 cup unsalted butter, melted

1/4 cup milk

Extra flour for kneading




Activate the Yeast:

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Prepare the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and milk.


Stir until a dough forms. The dough should be slightly sticky but manageable. If it is too sticky, add a little more flour.

Knead the Dough:

Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. Add flour as needed to prevent sticking.

First Rise:

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

Shape the Dough:

Punch down the risen dough to release any air bubbles. Turn the dough out onto a lightly floured surface and shape it into a loaf or desired shape.

Place the shaped dough into a greased loaf pan or on a baking sheet.

Second Rise:


Cover the shaped dough with a kitchen towel and let it rise again in a warm place for about 30-45 minutes, or until it has doubled in size.

Preheat the Oven:

While the dough is rising, preheat your oven to 375°F (190°C).

Bake the Bread:

Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.

Cool the Bread:

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.



Yeast Activation: Ensure the water is warm, not hot, to avoid killing the yeast.

Kneading: Proper kneading is crucial for developing the gluten structure, which gives the bread its fluffy texture.

Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread.

Enjoy your homemade fluffy bread, perfect for any meal or as a delightful snack!

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