Soft and Airy White Bread Recipe for Everyday Baking

There’s something magical about a loaf of freshly baked bread that’s light as a cloud yet holds its shape with buttery strength. This Cloud Soft Everyday Bread is exactly that—a fluffy, easy-to-make loaf perfect for daily use. Whether you toast it for breakfast, use it in sandwiches, or enjoy it warm with a pat of butter, this bread is the kind you’ll want to make again and again.

Its pillowy texture comes from a simple but powerful method, and with just a few basic ingredients, it delivers a deeply satisfying bite that rivals bakery bread. The soft interior paired with a tender, slightly golden crust makes this bread versatile and comforting.

No fancy ingredients, no complicated steps—just cloud-soft, homemade perfection that fits beautifully into any routine.

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Ingredients Overview

Bread Flour
The foundation of the loaf. Bread flour has a higher protein content than all-purpose, which gives the bread more structure while still remaining incredibly soft. You can use all-purpose flour in a pinch, but expect a slightly less chewy texture.

Milk
Warm whole milk brings richness and moisture to the dough. The natural sugars in milk help the loaf brown beautifully. For dairy-free, use warm oat or soy milk for a similar texture.

Instant Yeast
Gives the bread its rise. Instant yeast activates quickly and doesn’t need to be proofed separately. If using active dry yeast, bloom it in warm milk for 5–10 minutes before adding to the flour.

Sugar
A small amount of sugar feeds the yeast and adds a touch of sweetness. It also contributes to a softer crumb. Honey or maple syrup can be used as alternatives.

Salt & Butter (Optional)
Salt strengthens the dough and enhances flavor. Butter adds richness and helps achieve a soft, pull-apart texture. Use unsalted butter, softened, and incorporate it during kneading.

Optional: An egg wash for a shiny golden top.

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Step-by-Step Instructions

1. Warm the Milk
Gently heat 1 cup of milk until just warm to the touch (about 100–110°F). If it’s too hot, it will kill the yeast. You can test with your finger—it should feel like warm bath water.

2. Combine Dry Ingredients
In a large mixing bowl or stand mixer, combine 3 cups bread flour, 2 tablespoons sugar, and 1 teaspoon salt. Stir together. Add 2 1/4 teaspoons (1 packet) instant yeast directly to the mix.

3. Mix and Knead
Pour the warm milk into the flour mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead on medium speed for 7–8 minutes. By hand, knead on a floured surface for 10 minutes until smooth and elastic. If desired, knead in 2 tablespoons of softened unsalted butter at this stage for added softness.

4. First Rise
Form the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Shape the Dough
Punch down the risen dough to release air bubbles. Turn it out onto a floured surface and shape it into a loaf by folding the sides inward and rolling tightly from one edge. Place seam-side down into a greased 9×5-inch loaf pan.

6. Second Rise
Cover loosely and let rise again for about 30–45 minutes, or until puffy and just above the edge of the pan.

7. Bake to Perfection
Preheat the oven to 350°F (175°C). If desired, brush the top with an egg wash (1 beaten egg with 1 tablespoon water) for a glossy finish. Bake for 28–32 minutes until the top is golden brown and the loaf sounds hollow when tapped.

8. Cool and Slice
Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Slice only after fully cooled to preserve the texture.

Common Mistakes to Avoid

• Hot milk can kill the yeast—keep it just warm.

• Skipping the second rise leads to a dense loaf.

• Cutting too early releases steam and makes the bread gummy.

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Tips, Variations & Substitutions

Tips

• Weigh your flour for consistent results (3 cups = ~360g).

• Use a dough scraper to handle sticky dough without over-flouring.

• Add a damp towel over the bowl during rising to prevent the surface from drying out.

Flavor Variations

• Add 1/2 cup shredded cheese for a savory twist.

• Mix in herbs like rosemary or thyme.

• Swirl cinnamon and sugar for a lightly sweet version.

Substitutions

• Swap whole milk for almond, oat, or soy milk (unsweetened).

• Use honey instead of sugar for a deeper flavor.

• All-purpose flour can work if bread flour is unavailable—expect a slightly softer structure.

Texture Boost

• Brush warm bread with melted butter for a soft, flavorful crust.

• Bake in a pull-apart style by dividing dough into balls and placing them side-by-side in the pan.

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Serving Ideas & Occasions

Everyday Bread
This is a true daily loaf—great for morning toast with jam, avocado toast, or a soft slice alongside soup or salad. Its subtle flavor makes it incredibly versatile.

Sandwiches & Rolls
Perfect for grilled cheese, deli sandwiches, or even shaped into rolls or buns. Use it to upgrade your lunch game or serve at casual dinners.

Brunch & Breakfast
Serve with whipped butter, flavored cream cheese, or honey. Warm a slice and top with a poached egg or fresh tomatoes for a comforting start to the day.

Holiday or Hosting
Dress it up with toppings or shape into mini loaves for gifting or sharing at holiday tables.

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Nutritional & Health Notes

This bread offers a satisfying balance of carbs and protein, especially when made with whole milk and optional butter. It’s free of preservatives, stabilizers, and unnecessary ingredients—just wholesome pantry staples.

To increase fiber, swap a portion of bread flour for white whole wheat flour. You can also use natural sweeteners like honey or maple syrup instead of refined sugar.

For reduced sodium needs, decrease the salt by half without significantly affecting the flavor. Using plant-based milk makes it a dairy-free option.

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FAQs

1. Can I make this bread without a stand mixer?
Yes! It just takes a bit more elbow grease. Mix by hand with a wooden spoon, then knead on a floured surface for 10 minutes until smooth.

2. What if I don’t have bread flour?
You can use all-purpose flour. The bread may be slightly less chewy but still soft and delicious. For added strength, add 1 tablespoon of vital wheat gluten if you have it.

3. How do I know when the bread is done baking?
The top should be golden brown, and the loaf should sound hollow when tapped. You can also check with a thermometer—internal temp should be around 190–200°F.

4. Can I freeze this bread?
Absolutely. Slice the cooled loaf, wrap in plastic, and freeze. Toast slices straight from the freezer or let them thaw at room temperature.

5. How do I keep the bread soft for longer?
Store it in a bread box or tightly wrapped at room temperature. Avoid the fridge, which can dry it out. For extra softness, brush with melted butter after baking.

6. Can I make this dough overnight?
Yes. After the first rise, cover and refrigerate the dough overnight. Bring it to room temperature, shape, and let rise before baking the next day.

7. Why is my dough too sticky or dry?
Humidity and flour brand can affect moisture. Add extra flour a tablespoon at a time if sticky, or a splash of milk if dry. The dough should be soft and slightly tacky, not wet or stiff.

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