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Soft and Fluffy Homemade Bread
Activate the Yeast:
In a large mixing bowl, combine 200 ml warm milk, 200 ml warm water, 1 tablespoon sugar, and 7 g dry yeast. Stir well until the yeast and sugar are dissolved.
Cover the bowl with a kitchen towel and let it sit for 5-10 minutes until the mixture becomes frothy.
Prepare the Dough:
Once the yeast is activated, add 30 ml vegetable oil and mix again.
Sift 500 g of flour into the bowl, then add 1 teaspoon salt. Mix with a spatula until the dough begins to come together.
Sift another 100 g of flour into the mixture and continue mixing with your hands until the dough is medium soft and forms a ball.
Knead the Dough:
Lightly flour your work surface and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a kitchen towel and let it rise in a warm place for about 45 minutes, or until it doubles in size.
Shape the Dough:
After the dough has risen, punch it down gently to release the air and knead it briefly until smooth.
Divide the dough into 2 equal parts and form each piece into a ball. Cover and let them rest for another 20 minutes.
Dust your work surface with flour and roll out each ball into a rectangular shape as shown in the video. Fold the edges inward and roll the dough tightly into a log. Shape it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the second dough ball.
Final Rise and Bake:
Cover the shaped loaves with a towel and let them rise for another 20 minutes.
Preheat the oven to 180°C (356°F). Brush the surface of each loaf with water and dust lightly with flour. Make a shallow incision on top with a sharp knife or blade.
Bake in the preheated oven for 30-35 minutes or until golden brown and cooked through. Let the loaves cool slightly on a wire rack before slicing.
Serve and Enjoy:
In a large mixing bowl, combine 200 ml warm milk, 200 ml warm water, 1 tablespoon sugar, and 7 g dry yeast. Stir well until the yeast and sugar are dissolved.
Cover the bowl with a kitchen towel and let it sit for 5-10 minutes until the mixture becomes frothy.
Prepare the Dough:
Once the yeast is activated, add 30 ml vegetable oil and mix again.
Sift 500 g of flour into the bowl, then add 1 teaspoon salt. Mix with a spatula until the dough begins to come together.
Sift another 100 g of flour into the mixture and continue mixing with your hands until the dough is medium soft and forms a ball.
Knead the Dough:
Lightly flour your work surface and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with cling film or a kitchen towel and let it rise in a warm place for about 45 minutes, or until it doubles in size.
Shape the Dough:
After the dough has risen, punch it down gently to release the air and knead it briefly until smooth.
Divide the dough into 2 equal parts and form each piece into a ball. Cover and let them rest for another 20 minutes.
Dust your work surface with flour and roll out each ball into a rectangular shape as shown in the video. Fold the edges inward and roll the dough tightly into a log. Shape it into a ball and place it on a baking sheet lined with parchment paper. Repeat with the second dough ball.
Final Rise and Bake:
Cover the shaped loaves with a towel and let them rise for another 20 minutes.
Preheat the oven to 180°C (356°F). Brush the surface of each loaf with water and dust lightly with flour. Make a shallow incision on top with a sharp knife or blade.
Bake in the preheated oven for 30-35 minutes or until golden brown and cooked through. Let the loaves cool slightly on a wire rack before slicing.
Serve and Enjoy:
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