The Ultimate Soft White Bread

Ingredients

1 cup warm water (Ideally $105^\circ\text{F}$ to $115^\circ\text{F}$ )
1 package (2 ¼ tsp) active dry yeast
1 tbsp sugar (This feeds the yeast and helps with browning)
3 ½ cups all-purpose flour (Adjust slightly if the dough is too sticky)
1 tsp salt
¼ cup olive oil (This provides the “soft” crumb)

Instructions

1. Bloom the Yeast

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy and bubbly. if it doesn’t bubble, your yeast might be expired or the water was too hot.

2. Mix the Dough

Add the olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time. Once a shaggy dough forms, move it to a lightly floured surface.

3. The Knead (Crucial for Fluffiness)

Knead the dough for 8–10 minutes by hand (or 5–7 minutes in a stand mixer). You are looking for the “windowpane test”—stretch a small piece of dough; if it stretches thin enough to see light through it without tearing, the gluten is ready.

4. First Rise

Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size (just like your first photo!).

5. Shape and Second Rise

Gently punch the dough down to release air. Shape it into a log and place it into a greased 9×5 inch loaf pan. Cover and let it rise again for about 30–45 minutes.

6. Bake

Preheat your oven to $350^\circ\text{F}$ ( $175^\circ\text{C}$ ). Bake for 30–35 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Tips for Success

Don’t Rush the Rise: The “fluff” comes from the air bubbles trapped by the gluten. Let it rise fully!
Butter the Crust: For an extra soft top, brush the crust with melted butter immediately after taking it out of the oven.
Cooling: Resist the urge to cut it immediately! Let it cool for at least 20 minutes so the internal structure sets.