Introduction
This 1kg homemade bread is the kind of loaf that turns anyone into a confident baker. It is soft, fluffy, slightly sweet, and has the classic aroma that fills the whole kitchen with warmth. This is the recipe people share with their friends because it is simple, forgiving, and reliable. With the right technique and enough time for the dough to rise and relax, you can create a bakery-quality loaf right at home. This loaf makes excellent toast, sandwiches, or simply a warm slice with butter.
Ingredients
800 g all-purpose flour or bread flour
200 g warm milk
200 g warm water
80 g sugar
10 g salt
80 g softened butter
10 g instant yeast
Extra flour for kneading
Oil for greasing your bowl and pan
Instructions
Prepare the yeast mixture by mixing the warm water, warm milk, and sugar. Sprinkle in the instant yeast and let it sit for 5 minutes until slightly foamy.
In a large bowl combine the flour and salt.
Pour in the yeast mixture and begin mixing with your hand or a wooden spoon until a shaggy dough forms.
Add the softened butter and work it into the dough. The dough will look messy at first, but keep folding and pressing until the butter is fully absorbed.
Transfer the dough onto a clean surface and knead for 10 to 12 minutes until the dough becomes smooth, stretchy, and slightly tacky but no longer sticky.
Lightly oil a large bowl and place the dough inside. Cover with a towel and let it rise for 1 to 1.5 hours until doubled in size.
Punch the dough down gently to remove air pockets.
Shape the dough into a tight loaf by flattening it into a rectangle, folding the sides into the center, and rolling it up firmly.
Place the shaped dough into a greased 1kg loaf pan or a large rectangular baking mold.
Cover again and let the dough rise for 45 minutes to 1 hour until it rises above the rim.
Preheat your oven to 180°C.
Bake for 30 to 35 minutes or until the top is golden and the loaf sounds hollow when tapped.
Remove the bread from the pan and place it on a cooling rack. Let it cool for at least 30 minutes before slicing.
Methods
The kneading method is crucial for developing gluten. Gluten forms the structure that traps gas bubbles from the yeast, resulting in a tall and soft loaf. This recipe uses a standard kneading technique: push the dough forward with the heel of your hand, fold it back, rotate, and repeat.
The warm liquid helps activate the yeast quickly and ensures fast rising.
The slow rise gives the bread its fluffy texture and prevents dense or heavy spots.
Shaping the dough tightly helps the loaf rise evenly and prevents large gaps inside.
History
Breadmaking is one of the oldest culinary traditions in the world. The basic combination of flour, water, salt, and yeast has been used for thousands of years, but enriched breads with milk, sugar, and butter became popular in the late 1800s when home ovens improved. This style of loaf is inspired by soft European breads and Japanese milk bread techniques that focus on fluffiness and elasticity. Modern home bakers continue to teach recipes like this to friends and family because it represents tradition, comfort, and connection.
Benefits
Homemade bread contains no preservatives and allows you to control the ingredients.
It is more economical than store-bought bread.
Kneading dough improves hand strength and coordination.
Baking at home creates a calming, rewarding experience.
Fresh bread is far more flavorful and aromatic than packaged bread.
Formation (Technique)
Ensure the liquids are warm, not hot. Too much heat kills yeast.
Knead until the dough passes the windowpane test. Stretch a small piece of dough between your fingers. If it stretches thin without tearing, the gluten is developed.
Let the dough rise in a warm, draft-free place.
Always allow bread to cool before slicing to avoid a gummy texture.
To store, wrap the loaf in a clean cloth or airtight container to keep it soft for several days.
Conclusion
This 1kg homemade fluffy bread is a recipe worth sharing with friends, family, and anyone who wants to master baking. It combines simple ingredients with precise techniques to produce a golden, cloud-soft loaf every single time. Whether toasted for breakfast, sliced for sandwiches, or enjoyed warm with butter, this bread delivers comfort and satisfaction in every bite. If you continue practicing this recipe, your kitchen will always smell like a bakery and your friends will keep asking you to teach them how to make it.