Soft Fluffy White Bread Loaf

This recipe makes a simple white bread loaf that is soft, fluffy and great for making sandwiches or toast. This recipe is super easy to prepare plus doesn’t contain all the additives found in shop bought bread loaves.

There’s nothing quite like the smell of freshly baked bread filling your kitchen. This simple white bread loaf recipe is soft on the inside, slightly golden on the outside and perfect for sandwiches, toast or just tearing apart while it’s still warm with a little butter.

Making bread at home is a great way to get away from all the E numbers that you will find in many breads you buy in the supermarkets. These additives are added to bread to increase the shelf life and some studies have shown that they maybe harmful to health. Admittedly, without the additives bread won’t last as long so your homemade loaf should be made to be eaten as soon as possible. This bread is so good that I doubt this will be a problem. You can also freeze the bread in slices to keep it fresh for longer. But, once you’ve tried homemade, you won’t want to go back to shop-bought!

Best Flour to Use for Soft Homemade Bread

For this white bread loaf recipe, I use a combination of strong bread flour and plain flour (all-purpose) which I find makes my bread soft and fluffy.

Bread flour has a higher protein content (usually 12–14%), which develops more gluten. That gives bread a chewier and more structured texture. Plain flour has lower protein (usually 9–11%) so it forms less gluten. This makes the bread softer, more tender and less chewy but also less airy and elastic.

The combination of both gives the bread the best of both so you get bread with great texture and good structure. This combination of flours also make bread that will last at room temperature for a few days.

Why You’ll Love This Bread

• Beginner-friendly – no special techniques required.
• Soft texture – this recipe produces, soft fluffy bread that is ideal for everyday sandwiches.
• Budget-friendly – far cheaper to make than shop-bought loaves as you can make many loaves from the ingredients.
• Customisable – add seeds, herbs or swap in part wholemeal flour if you’d like.

Ingredients for Soft Fluffy White Bread Loaf

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Flour – I use a combination of white strong bread flour and plain flour.
• Yeast – I use fast-action dried yeast which can be added directly to dry ingredients without the need for blooming.
• Sugar – I use caster or superfine sugar.
• Salt – I use fine sea salt.
• Water – warm water is needed to activate the yeast and bring the dough together.
• Milk – use some whole milk with the water for a tender crumb and richer flavour.
• Oil – use vegetable oil in the bread dough to keep the bread moist once baked.

How to Make Soft Fluffy White Bread Loaf

Prepare the Dough

1. Add the flour, yeast, sugar and salt to a stand mixer bowl (keep salt and yeast on opposite sides at first). Use the dough hook to combine the dry ingredients then pour in the oil, warm water and warm milk. Run the mixer on low speed until the dough comes together (1–2 mins).

Knead the Dough

2. Increase to medium speed and allow it knead for 5 - 6 minutes. At this point the dough should be a little sticky but that’s ok. Flour a surface and use a spatula to scrape the dough onto the floured surface. Sprinkle 1 tablespoon of flour on top of the dough to make it less sticky then shape into a ball.

First Rise

3. Lightly grease a mixing bowl then place the dough into the bowl. Cover the bowl with a tea towel and allow the dough to rise until doubled in size. This should be around 2 hours dependent on the temperature of the kitchen.

Second Rise

4. Once the dough has doubled in size, tip the dough onto a lightly floured surface. Knock back the dough by punching it down to release the air. Roll the dough into a rectangle with a length of around 15 x 8 inches (38 x 20cm).

5. Starting from the short end, roll the dough up into a tight log, tucking as you go so it fits perfectly in the tin. Place into a greased 2lb loaf tin with the seam facing down. Cover and allow the dough to rise until it is about 1 inch above the rim of the tin (around 1 hour).

Bake the Bread

6. Preheat oven to gas mark 5/375^oC/190°C/170°C fan. Bake for 25 – 28 minutes until golden. Once baked, allow to cool in the tin for 5 minutes then transfer the bread to a wire rack to completely cool.

Nutrition

Nutrition based on 1 serving - Calories: 219kcal | Fat: 5.1g | Saturates: 0.6g | Carbs: 35.5g | Sugar: 1.4g | Fibre: 1.7g | Protein: 6.9g | Salt: 0.52g.

Storage

Store this bread at room temperature for 2–3 days. Store in a bread bag (cotton, linen, or paper) inside a bread bin would be best. Alternatively, wrap in a clean tea towel or plastic bag.

Freeze bread for up to 3 months. Slice the loaf, wrap well in foil or plastic, then place in a freezer bag. Take out slices as needed and toast or reheat. This is the best way to keep bread tasting fresh.

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