1kg homemade bread! I taught all my friends how to make fluffy bread: Send Helllo and get the recipe.

 

🍞 The Ultimate Homemade Fluffy Bread Recipe (1kg Loaf)

Whether you’re a first-time baker or a seasoned bread lover, making fluffy bread at home is one of the most satisfying experiences. There’s nothing quite like the smell of fresh bread wafting through your kitchen – especially when you pull out a golden, pillowy-soft loaf that you made from scratch. If you've been sharing this bread with friends, you already know the joy it brings.

This recipe yields one large 1kg loaf of soft, fluffy, bakery-style bread using simple pantry ingredients and step-by-step guidance.

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Table of Contents

1. Introduction

2. Why This Bread Is So Fluffy

3. Ingredients

4. Equipment Needed

5. The Science of Fluffy Bread

6. Step-by-Step Instructions

7. Proofing and Fermentation Tips

8. Baking Instructions

9. Cooling and Storing

10. Bonus Variations

11. Troubleshooting Common Issues

12. Final Thoughts

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1. Introduction

Bread baking is an ancient tradition, but you don’t need to be a pro to bake a perfect loaf. The key to fluffy bread lies in hydration, proper kneading, and fermentation. This recipe follows the method used by generations of home bakers and bakery professionals alike, using simple, accessible techniques that work every time.

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2. Why This Bread Is So Fluffy

• High hydration: Moist dough equals soft bread.

• Milk and butter: These enrich the dough and tenderize the crumb.

• Proper kneading: Develops gluten, which traps air bubbles.

• Two rises: Ensures great structure and fluffiness.

• Steam baking: Helps the bread rise beautifully in the oven.

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3. Ingredients (for 1kg of baked bread)

Main Dough:

• Bread flour – 600g

• Warm water (35–40°C) – 250ml

• Whole milk – 100ml

• Granulated sugar – 30g

• Instant dry yeast – 10g (about 1 tablespoon)

• Salt – 10g (about 2 tsp)

• Unsalted butter (softened) – 50g

Optional (for shine and softness):

• Egg wash (1 egg + 1 tbsp milk, beaten)

• Extra butter for brushing after baking

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4. Equipment Needed

• Large mixing bowl

• Kitchen scale (essential for accuracy)

• Dough scraper or spatula

• Stand mixer (optional but helpful)

• Loaf pan (at least 9x5 inches or 23x13cm)

• Clean towel or plastic wrap

• Oven with steam option or tray for water

• Cooling rack

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5. The Science of Fluffy Bread

Let’s understand why this bread becomes so soft and airy:

• Yeast feeds on sugar and produces carbon dioxide, which creates bubbles.

• Gluten, developed through kneading, forms a net that holds those bubbles.

• Butter and milk add fat, making the crumb tender and rich.

• Salt strengthens gluten and enhances flavor.

• Warmth and rest allow the dough to rise fully before baking.

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6. Step-by-Step Instructions

Step 1: Activate the Yeast

If using active dry yeast:
Mix the warm water, 1 teaspoon sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.

If using instant yeast:
Skip this step and mix directly into the flour.

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Step 2: Mix the Dough

In a large bowl or mixer bowl, combine:

• Bread flour

• Sugar

• Salt

• Yeast (if not proofed separately)

Mix dry ingredients. Then add:

• Warm water

• Milk

• Softened butter

Stir until it starts to come together into a sticky dough.

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Step 3: Knead the Dough

You can knead by hand or with a stand mixer:

• By hand: Lightly flour a clean surface. Knead for about 10–12 minutes until the dough is smooth and elastic.

• With mixer: Use the dough hook and knead for 8–10 minutes on medium speed.

At first, it will be sticky – resist adding too much flour. The dough will become smoother as gluten develops.

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Step 4: First Rise (Bulk Fermentation)

Place the dough in a greased bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Pro tip: Use the “poke test” – gently press your finger into the dough. If it springs back slowly and leaves a slight dent, it’s ready.

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Step 5: Shaping the Dough

Once risen, gently punch down the dough to release gas. Turn it onto a clean surface. Shape it into a tight loaf:

• Flatten into a rectangle

• Roll it up from the short edge like a jelly roll

• Pinch the seam shut and tuck the ends

Place into a greased loaf pan with the seam side down.

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Step 6: Second Rise (Proofing)

Cover the pan with a cloth and let the dough proof for 45–60 minutes until it rises to about 1 inch above the rim of the pan.

Don’t rush this step – this is what makes your bread extra fluffy.

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7. Baking Instructions

Step 1: Preheat the Oven

Preheat to 180°C (350°F). Place a metal baking tray at the bottom of the oven for steam.

Step 2: Add Steam (Optional but Ideal)

Just before putting the loaf in, pour 1 cup of hot water into the hot tray. This creates steam, which helps the bread expand and develop a soft crust.

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Step 3: Egg Wash & Bake

Brush the top of the loaf with egg wash for a shiny golden crust. Bake for 30–35 minutes, or until:

• Top is golden brown

• Loaf sounds hollow when tapped

• Internal temperature is around 90–93°C (195–200°F)

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Step 4: Cooling

Remove from the pan immediately and cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set.

Do not slice hot bread – it will become gummy inside.

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8. Cooling and Storage

Cooling:

Let cool on a rack fully. Don’t rush. Hot steam inside must escape for perfect texture.

Storing:

• Room temp: Wrap in a towel or store in a bread bag. Lasts 2–3 days.

• Freezer: Slice and freeze in a ziplock bag. Toast directly from frozen.

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9. Bonus Variations

Here’s how to take your fluffy bread to the next level:

Milk Bread (Hokkaido Style):

• Replace some water with heavy cream.

• Add 1 tablespoon milk powder to enrich the dough.

Garlic Herb Bread:

• Add 2 tsp garlic powder and 1 tbsp chopped herbs before kneading.

Honey Oat Bread:

• Replace sugar with 2 tbsp honey.

• Press oats into the top after egg wash.

Cinnamon Swirl:

• Before shaping, spread dough with cinnamon sugar, roll, and bake.

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10. Troubleshooting Common Issues

Problem	Cause	Fix
Bread is dense	Under-proofed or under-kneaded	Let dough double and knead properly
Bread didn’t rise	Yeast dead or expired	Use fresh yeast and warm water (not hot)
Bread collapsed	Over-proofed or oven too cool	Watch proofing time and preheat oven well
Crust too hard	Baked too long or no steam	Add steam and avoid overbaking
Dry bread	Too much flour or low fat	Measure carefully and use soft butter