Ultra-Soft Pillow Bread 

by

Ingredients (1 Large Loaf or 2 Medium Loaves)

Dry Ingredients

  • 500 g all-purpose flour (about 4 cups)
  • 60 g sugar (¼ cup + 1 tbsp)
  • 8 g salt (1½ tsp)
  • 10 g instant dry yeast (1 tbsp)

Wet Ingredients

  • 250 ml warm milk (1 cup, about 35–40°C)
  • 1 large egg (room temperature)
  • 60 g unsalted butter (¼ cup), very soft

Optional (for extra softness)

  • 2 tbsp heavy cream or
  • 1 tbsp honey (replace part of sugar)

Why This Bread Is So Soft

This bread is soft because of four key factors:

  1. Milk instead of water – milk adds fat and proteins that soften gluten.
  2. Sugar and fat – they tenderize the crumb.
  3. Proper kneading – creates elastic gluten that traps air.
  4. Gentle baking – keeps moisture inside the loaf.

If you respect these four rules, you will succeed.

Step 1: Activate the Yeast (5–10 Minutes)

In a large bowl:

  • Pour the warm milk
  • Add 1 tbsp sugar (from the measured sugar)
  • Add the yeast

Stir gently and let it rest for 5–10 minutes.

What You Should See

  • Foam
  • Bubbles
  • A creamy, slightly thick surface

If nothing happens, your yeast is dead or the milk was too hot. Start again—this step is crucial.

Step 2: Mix the Dough

To the yeast mixture, add:

  • The egg
  • Remaining sugar
  • Salt (keep salt away from yeast at first)
  • Half of the flour

Mix with a spoon or your hand until smooth.

Gradually add the remaining flour, mixing until a soft, sticky dough forms.

👉 The dough should be soft, not dry. A slightly sticky dough = soft bread.

Step 3: Kneading (Most Important Step – 15–20 Minutes)

Transfer the dough to a clean surface.

Kneading by Hand

  1. Push the dough forward with your palm
  2. Fold it back over itself
  3. Turn 90 degrees
  4. Repeat

After 5 minutes, start adding the soft butter, one tablespoon at a time.

Yes, it will look messy. Keep kneading.

After 15–20 Minutes

The dough should:

  • Be smooth and shiny
  • Stretch without tearing (windowpane test)
  • Feel elastic and alive

💡 If the dough sticks too much, lightly oil your hands—don’t add too much flour.

Step 4: First Rise (1–1½ Hours)

  • Shape the dough into a ball
  • Place it in a lightly oiled bowl
  • Cover with plastic wrap or a towel
  • Let rise in a warm place

When Is It Ready?

  • Doubled in size
  • Finger pressed into dough leaves a slow-filling dent

This rise builds flavor and structure.

Step 5: Shaping for Fluffy Layers

Punch down the dough gently to remove excess air.

For One Large Loaf

  • Roll dough into a rectangle
  • Roll tightly like a jelly roll
  • Place seam-side down in greased loaf pan

For Two Small Loaves or Buns

  • Divide dough evenly
  • Shape into tight balls
  • Place side by side

Cover and rest 15 minutes before final rise.

Step 6: Second Rise (45–60 Minutes)

Cover again and let the dough rise until:

  • Almost doubled
  • Very puffy
  • Dough reaches near the top of the pan

This step creates the cotton-soft interior.

Do not rush this step.

Step 7: Baking (Gentle Heat)

Preheat oven to 170–175°C (340–350°F).

Before baking (optional):

  • Brush top with milk or egg wash for shine

Bake for 25–30 minutes.

If Browning Too Fast

Cover loosely with aluminum foil for the last 10 minutes.

Step 8: Cooling (Hard but Necessary)

Remove bread from oven.

Let it cool 10 minutes in the pan, then transfer to a rack.

❗ Cutting too early releases steam and dries the bread.

Wait at least 20–30 minutes.

Final Result

You should get:

  • A golden, soft crust
  • A white, airy crumb
  • Long, stretchy strands when pulled
  • Bread that feels light like a pillow

If you squeeze it, it should slowly spring back.

Common Mistakes (Avoid These!)

  • ❌ Too much flour → dense bread
  • ❌ Skipping kneading → crumbly texture
  • ❌ Over-baking → dry bread
  • ❌ Killing yeast with hot milk

Variations

Sweet Milk Bread

  • Add 2 extra tbsp sugar
  • Add vanilla
  • Top with powdered sugar

Savory Version

  • Reduce sugar to 2 tbsp
  • Add cheese, garlic butter, or herbs

No Egg Version

  • Replace egg with 60 ml milk
  • Add 1 tbsp oil

Storage & Freezing

  • Room temperature: 2 days (wrapped)
  • Refrigerator: not recommended (dries bread)
  • Freezer: up to 2 months

To reheat:

  • Wrap in foil
  • Warm at 160°C for 8–10 minutes

Final Tip for Extreme Softness

If you want next-level softness, brush the bread with melted butter right after baking, then cover with a clean cloth while cooling. This traps moisture and gives that bakery-style texture.

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