Soft As Wonder White Bread
Experience the unbeatable softness of homemade bread with this "Soft As Wonder White Bread" recipe, a flawless tribute to the pillowy loaves we all love. Made with pantry staples like all-purpose flour, whole milk, and just the right touch of sugar, this bread delivers a delicate texture and slightly sweet flavor perfect for sandwiches, toast, or simply slathering with butter. The dough is hand-kneaded for a tender crumb and baked to golden perfection, creating a loaf with a soft interior and a light, airy rise. With minimal prep time and easy-to-follow steps, this recipe is ideal for beginners and seasoned bakers alike. Whether you’re craving classic comfort or preparing the ultimate sandwich bread, this fluffy white loaf brings bakery-quality results right to your kitchen!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 50 grams Granulated sugar
- 8 grams Salt
- 7 grams Instant yeast
- 240 milliliters Whole milk
- 50 grams Unsalted butter, softened
- 60 milliliters Warm water (about 110°F or 43°C)
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a small bowl, combine warm water and sugar. Stir until the sugar is dissolved, then sprinkle the instant yeast over the surface. Let it sit for 5 minutes until the yeast becomes frothy.
In a large mixing bowl, combine flour, salt, and softened butter. Mix the ingredients lightly with your fingers until the butter is incorporated into the flour.
Warm the milk slightly (it should be lukewarm, not hot) and add it to the flour mixture. Then pour in the yeast mixture.
Mix the dough with a wooden spoon or your hands until it comes together. Turn it out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Once risen, punch the dough down and turn it out onto a floured surface. Roll the dough into a rectangle, about 8x12 inches in size.
Starting at the shorter side, tightly roll the dough into a log. Pinch the seams to seal it and tuck the ends under.
Place the dough log into a greased 9x5-inch loaf pan, seam side down. Cover the pan loosely with plastic wrap or a towel and let it rise again for 30-40 minutes, or until the dough has risen just above the edge of the pan.
Preheat your oven to 350°F (175°C). Once the dough has risen, bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 63.0 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 383 mg | 29% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
