Soft & Crispy Homemade Bread Loaves
Perfectly golden on the outside, soft and fluffy on the inside
If you’re looking for a reliable homemade bread recipe that delivers a crispy crust with a tender, airy crumb, these Soft & Crispy Homemade Bread Loaves are exactly what you need. Made with simple pantry ingredients and easy-to-follow steps, this recipe produces bakery-style bread that’s ideal for sandwiches, toast, or serving warm with butter.
This recipe makes two medium loaves, perfect for families or for freezing one loaf for later.
Ingredients (Makes 2 Medium Loaves)
- 4 cups (500 g) all-purpose flour or bread flour
- 1 ½ cups (360 ml) warm water (about 40°C / 105°F)
- 2 tablespoons sugar
- 2 tablespoons olive oil (or melted butter)
- 2 teaspoons salt
- 2 ¼ teaspoons instant yeast (1 packet)
Optional Enhancements
- 1 tablespoon milk powder (for extra softness)
- 1 tablespoon honey (adds flavor and better browning)
- 1 egg (for brushing the top)
- Sesame seeds or poppy seeds (for topping)
Step-by-Step Instructions
1. Activate the Yeast (5 minutes)
In a large bowl, mix the warm water, sugar, and yeast. Stir gently and let sit for about 5 minutes until a foamy layer forms on the surface.
This foam confirms the yeast is active and ready to give your bread a beautiful rise.
2. Form the Dough (5 minutes)
Add the flour, salt, and olive oil to the yeast mixture. Stir with a spoon until a rough, sticky dough forms.
A slightly sticky dough at this stage is key to achieving a soft interior later.
3. Knead the Dough (8–10 minutes)
Transfer the dough to a lightly floured surface and knead by hand. Push the dough forward with the heel of your hand, fold it over, rotate, and repeat.
As you knead, the dough will become smoother and elastic. This gluten development is what creates structure while keeping the bread soft.
Test: Stretch a small piece of dough—if it forms a thin, translucent “windowpane” without tearing, it’s ready.
4. First Rise (1 hour)
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place until doubled in size.
A slow, steady rise enhances flavor and texture. If your kitchen is cool, place the bowl in the oven with the light on for gentle warmth.
5. Shape the Loaves (5 minutes)
Punch down the dough to release excess air. Divide it into two equal portions.
Flatten each portion into a rectangle, then roll tightly into a log. Pinch the seam closed and tuck the ends underneath.
Place each loaf into a greased loaf pan or on a parchment-lined baking tray.
6. Second Rise (30–40 minutes)
Cover the loaves and let them rise again until nearly doubled and puffy.
When gently pressed, the dough should spring back slowly—this means it’s ready to bake.
7. Prepare the Crust (Optional)
For a beautiful finish:
- Brush with beaten egg for a shiny, golden crust
- Brush with olive oil for a rustic look
- Sprinkle sesame or poppy seeds for added texture
For extra crispiness, place a small oven-safe bowl of water in the oven to create steam.
8. Bake the Bread (25–30 minutes)
Preheat your oven to 200°C (390°F).
Bake for 25–30 minutes until:
- The tops are deep golden brown
- The loaves sound hollow when tapped
- Internal temperature reaches 90–95°C (190–205°F)
This baking method creates the perfect contrast: crisp exterior and soft interior.
9. Cool Before Slicing (15 minutes)
Transfer the loaves to a wire rack and allow them to cool for at least 15 minutes.
Cooling lets the crumb set properly and prevents a gummy texture.
Tips for Perfect Homemade Bread
- Use bread flour for a slightly chewier texture
- Do not rush the rising time—flavor improves with patience
- Steam in the oven enhances crust development
- Store bread wrapped at room temperature for up to 2 days or freeze for longer storage
Final Thoughts
These Soft & Crispy Homemade Bread Loaves prove that great bread doesn’t require complicated techniques or special equipment. With simple ingredients and careful rising, you’ll enjoy fresh, bakery-quality bread straight from your oven.
Perfect for sandwiches, toast, or enjoying warm with butter, this is a recipe you’ll come back to again and again.