Ingredients
- 1 kg all-purpose flour (about 8 cups)
- 2 tablespoons instant dry yeast (or 20 g fresh yeast)
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons vegetable oil or olive oil
- 600–650 ml warm water (not hot)
Step 1: Activate the Yeast
- In a large bowl, mix warm water, sugar, and yeast
- Stir gently and let rest 5–10 minutes
- It should foam on top (this means the yeast is alive)
Step 2: Make the Dough
- Add flour and salt to the yeast mixture
- Add oil
- Mix with a spoon, then with your hands until a soft dough forms
The dough should be:
- Soft
- Slightly sticky
- Not dry (add a little water if needed)
Step 3: Kneading (Very Important)
- Knead the dough on a clean surface for 10–12 minutes
- Push with your palm, fold, turn, repeat
The dough is ready when:
- It becomes smooth
- Elastic
- Springs back when pressed
Step 4: First Rise
- Lightly oil a large bowl
- Place the dough inside and turn it to coat with oil
- Cover with a towel or plastic wrap
- Let rise in a warm place for 1 to 1½ hours
It should double in size
Step 5: Shape the Bread
- Punch down the dough gently to remove air
- Divide into loaves or shape into one large loaf
- Place in greased loaf pans or on a baking tray
Step 6: Second Rise
- Cover again
- Let rise 30–45 minutes until puffy
This step makes the bread extra fluffy — don’t skip it
Step 7: Baking
- Preheat oven to 180°C (350°F)
- Bake for 30–40 minutes
The bread is done when:
- Golden brown on top
- Sounds hollow when tapped underneath
Optional: Brush the top with butter right after baking for softness
Cooling
- Remove from pans
- Let cool on a rack for at least 20 minutes before slicing
Tips for PERFECT FLUFFY BREAD
- Water must be warm, not hot (hot kills yeast)
- Don’t add too much flour — soft dough = soft bread
- Kneading = air + gluten = fluffiness
- Second rise is the secret