Super Soft Bread

Ingredients

• 4 cups all purpose flour (500g)
• 2 teaspoons salt (10g)
• 2 teaspoons sugar (10g)
• 1 packet active dry yeast (7g)
• 1 and 1/2 cups warm water (355ml)
• 2 tablespoons olive oil (30ml)

Step by Step Instructions

1. Activate the Yeast
   1. In a large bowl, mix the warm water, sugar, and yeast.
   2. Let it sit for 5 to 10 minutes until it becomes frothy and bubbly.
2. Make the Dough
   1. Add flour, salt, and olive oil to the bowl.
   2. Mix until a sticky dough forms.
3. Knead to Smoothness
   1. Transfer the dough to a floured surface.
   2. Knead for 5 to 7 minutes until the dough is soft, stretchy, and smooth.
4. First Rise
   1. Place dough in a greased bowl and cover with a towel.
   2. Let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
5. Shape the Dough
   1. Punch down the risen dough to release air.
   2. Divide and shape into loaves or rolls as desired.
6. Second Rise
   1. Place the shaped dough on a parchment lined or greased baking tray.
   2. Cover and let rise again for 30 to 45 minutes.
7. Bake
   1. Preheat oven to 375°F (190°C).
   2. Bake for 25 to 30 minutes until golden brown.
   3. Let cool on a wire rack before slicing.

Chef’s Tips for Fluffiest Results

• Use a thermometer: Water should be around 110°F (43°C) to activate yeast properly.
• Let it rise slowly: Proofing in a slightly cooler place for longer can improve texture and flavor.
• Brush with melted butter: After baking, for a soft, shiny crust.
• Add ins: Fold in herbs, cheese, or chopped olives during shaping for extra flavor.

One Dough, Endless Possibilities

This base dough isn’t just for sandwich bread. Here are some ways to remix this versatile recipe:

• Dinner rolls: Shape into 12 equal balls and bake in a buttered pan.
• Garlic knots: Roll into ropes, tie into knots, brush with garlic butter, and bake.
• Mini pizza crusts: Roll small portions into flat rounds, pre bake slightly, then top with sauce and cheese.
• Stuffed buns: Add cooked fillings like cheese, sausage, or veggies before baking.

Mastering the First and Second Rise

Getting a perfectly risen dough is what transforms a good bread into an unforgettable one.
Here’s how to consistently get cloud like texture and volume, every single time:

• Warm environment is key: Aim for a room temperature between 75°F to 80°F (24°C to 27°C). Too cold and the yeast slows down, too hot and it dies.
• Use your oven as a proof box: Preheat your oven to the lowest setting for 2 minutes, then turn it off. Place the dough inside to rise works like a charm!
• Don’t rush the second rise: This final proof gives your bread that airy texture and helps prevent dense centers.
• Look for visual cues: Dough should nearly double in size and bounce back slowly when poked with a finger.