Soft loaf: how to make the fluffiest brioche ever!


This loaf is rich, buttery, and very soft. Unlike a typical sandwich bread with a crispy exterior, this loaf has a soft and tender texture. It’s the perfect vehicle for sandwiches, burgers, or even French toast bites! Because of the different rising periods and the addition of butter, the bread is full of flavor. The soft loaf is a combination of Japanese Milk Bread and a Brioche (without the eggs!). It may look like a lot of work, but the bread is surprisingly simple to make. Once you take a bite of this soft and fluffy bread, plain ol’ sandwich bread will no longer be enough!


Soft Loaf Ingredients

Yeast – make sure that the yeast you use is still active and not expired

Flour – use all-purpose flour, or if you prefer more gluten development, use bread flour

Sugar – sugar works with the yeast in the recipe

Butter – butter enriches the dough and adds more flavor

How To Make A Soft Loaf

Mix the yeast with warm water and sugar, and allow it to sit until foamy.

Whisk the flour with the salt, and then mix in the yeast solution.

Knead the dough with your hands. The dough should be smooth and elastic. Work the butter into the dough, then sit in a warm place for at least two hours (the dough should double in size).

Once doubled in size, punch the dough down, and cut it in six pieces.

Roll the pieces into a log, then place them in a baking pan. Set aside in a warm place to double in size.

Bake until golden and cooked through, then brush with melted butter.

Tips For Making The Best Soft Loaf

Make sure to use real butter and not margarine! A lot of the flavor comes from the butter and margarine will not give the best result. Unsalted butter is preferred as it contains less water.

Here are a few delicious ways to enjoy the soft loaf:

Enjoy it with your favorite fruit preserve (jam).Use it to make French toast.Use the soft loaf for sandwiches or burgers.

If you prefer a chewier loaf, use bread flour (it will be higher in gluten).

How To Store Soft Loaf

Do not store the bread in the fridge. Instead, wrap it tightly in plastic wrap (or place it in an airtight container) and keep it for up to 3 days. You can also store individually wrapped slices in the freezer for up to 3 months, Allow them to thaw at room temperature before reheating them in the oven.



Warm water
Dry yeast
All-purpose flour or bread flour
caster sugar
1/2 tsp

Whisk warm water with sugar and dry yeast. Set aside for the yeast to activate.

Whisk the flour with salt and add the yeast solution.

Knead the dough with your hands until smooth and elastic.

Add the butter and knead for 10 minutes. Set aside to rise for 2 hours.

After two hours, or once it has doubled in size, the dough can be punched down.

Cut the dough into 6 pieces.

Flatten each piece, then roll it into a log.

Place logs into the cake pan and set aside for 1 hour or until doubled.

Bake for 20-25 minutes at 180°C/350°F. Brush with melted butter.

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