How to Soften Bread

How to Soften Bread

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Soft, pillowy bread? It’s unlike anything else. Yet if you continue to bake bread and it comes out hard and unappealing, you may question whether you’re doing anything wrong. Now, I have excellent news for you: with a few easy techniques and tactics, you can make incredibly soft bread in no time!

Hello! My name is Shea, and I like bread in all forms. Although I can be seen making great sourdough for toast and grilled cheeses, I always need a soft loaf on hand for the massive quantity of sandwiches I make (I’m looking at you, turkey bacon sandwich!).

Baking soft bread is simple. Replace the water in your recipe with whole milk if possible, or increase the water quantity.

You may add eggs or oil, and replace normal sugar with inverted liquid sugars like honey or glucose. Finally, reduce the time spent mixing, developing, and baking.

Are you ready for the softest bread you’ve ever had?

7 Ways to Make Bread Soft

Although artisan bread with a crispy crust is necessary in certain situations, sometimes you simply want to go back to basics and remember your youth with a pillowy slice of bread. This is how you do it.

1. Replace water with milk

Although humans cannot survive without water, our loaves of bread can. If you want to make your loaf quickly softer, just replace the water content with milk.

Is this making you nervous? I completely understand. I get nervous when I have to swap out ingredients. If it helps you feel better, start with substituting milk for half of the water. It will be softer and will give you the courage to go whole milk the next time!

2. Increase the water content

If you have a milk allergy (or dislike milk) and often use milk replacements in baking, you should avoid substituting the water with milk. Instead, try increasing the amount of water in your recipe.

Begin by mixing in a cup of water to your dough. If it’s not too moist and you can still knead it simply and effectively, you’re set to go. If you believe your dough may benefit from a little more, mix in an extra cup and go from there.

Just be cautious not to overdo it. Although adding more water can increase overall moisture for a softer product, it will also weaken the gluten structure and result in a thick loaf.

3. Add eggs

Did you know that one of the numerous liquid elements in baking is eggs? They’re high in fat and protein, which help your bread rise nicely while also imparting a deeper taste. It’s a win-win scenario for everyone.

If you don’t mind eating eggs (no allergies or dispositions), add one to your next bread. Just lower the water content by a teaspoon. Otherwise, it may become overly moist and thick.

4. Add fat

Adding fat is a great way to soften your bread. It works by lubricating and tenderizing the gluten, which keeps it lovely and soft before, during, and after baking.

Any sort of fat, including oil and butter, will suffice. Just make sure the taste doesn’t clash with the rest of your components. For example, olive oil may not go well with sweeter bread.

It is critical not to overdo the fat, regardless of the kind. Just use your selected fat to replace 5% of the water weight in your recipe.

5. Add sugar (liquid recommended)

Sugar is an excellent component to use in your bread. It not only adds a hint of sweetness, but it also tenderizes and moistens the bread while decreasing water activity. The end result? Delicious, extremely soft bread that might pass for a pillow.

Any sugar will do in your dough. Inverted liquid carbohydrates such as glucose, on the other hand, are highly recommended. Since they do not crystallize like ordinary sugars, your dough will stay soft and supple.

6. Cut down on the mixing and development

Fast bread does not need the same preparation as other forms of bread. Hence, if you want to make your fast bread softer than before, go for a rapid kneading phase followed by a shorter rise. In fact, you may completely avoid the increase (if desired).

7. Lower the baking time

Reduce the baking time by a few minutes if you want wonderfully soft loaves of bread. Don’t touch the temperature; it will stay constant. Move the rack to the top shelf, however, and set your bread there. That manner, it cooks rapidly and completely without requiring an excessive amount of time.


See? It is not difficult to make soft bread. Here are some commonly asked questions regarding this issue if you wish to learn more!

How do you make bread soft again in the microwave?

If you’ve already cooked your bread and it’s grown uncomfortably hard, don’t throw it away! As long as your bread isn’t exhibiting indications of deterioration, such as mold, you may simply wrap a piece of hard bread in a moist paper towel and microwave it for 10 seconds.

What is the best flour for soft bread?

While bread flour seems to be the natural option for baking bread, it is not suggested for all forms of bread. Bread flour is ideal for Artisan breads. If you want something pillowy soft, stick to plain old-fashioned all-purpose flour (unbleached).

How do you make bread soft again?

Although you may use the microwave approach described above, another excellent option is to utilize your oven. Preheat the oven to 300°F. Sprinkle some water on your bread (optional). Cover it in aluminum foil and bake it for approximately 25 minutes. Viola! Once again, soft bread.

Why is my homemade bread hard?

A few things may have gone wrong. You may have used too much flour, for example (always sift and weigh your components!) perhaps you did not knead or prove your dough enough. You might potentially have used the incorrect sort of flour or overdone your bread.

Making Soft Bread is Easy With a Few Hacks!

The days of eating hard bread loaves are gone. By following one (or all) of my top-notch soft bread tips and techniques, you’ll astonish your family and friends with excellently soft bread that can compete with the best bakeries in the neighborhood.

Do you have trouble with tough loaves of bread? What steps did you take to repair it?


How do you make bread soft and fluffier?

Use a dough enhancer like Vital Wheat Gluten to increase the fluffiness of your bread. A modest bit of dough enhancer per loaf is all that is required to produce a considerably lighter and fluffier product.

What is the secret to baking soft bread?

To lubricate the crumb, add fat.

We will get softer outcomes by using fat, such as butter, oil, lard, or vegetable fat. To keep the gluten wet and less chewy, fat lubricates and tenderizes it. They lower the browning temperature, reducing the time it takes for the crust to develop.

Does oil or butter make softer bread?

Baking using oil results in moist, soft baked items.

Since butter is solid at room temperature, baked items prepared with it are (arguably) a little dryer. Baked products using oil are also more delicate because there is less possibility for the gluten in the wheat to form by overmixing the batter.

What makes bread soft and stretchy?

The more gluten there is in the dough, the more elastic, flexible, and sturdy it will be. When you combine gluten and water, you get a dough that nearly feels like rubber. Wheat flour contains 6–12% gluten, which is enough to form a gluten network that keeps the carbs together.

What makes bread soft and heavy?

Thick or heavy bread may be caused by, among other things, not properly kneading the dough mix. Some possible causes include mixing the yeast and salt together, losing patience when baking, or not establishing enough tension in the completed loaf before baking the bread.

Does baking soda make bread soft?

It contributes to the soft and spongy texture of these.

How do bakeries keep bread soft?

To reduce decomposition, commercial bakeries utilize two kinds of ingredients: emulsifiers and enzymes. Emulsifiers preserve bread from turning stale by inhibiting the separation of oil and water. Since it acts to retain texture, adding emulsifiers is sometimes known as “crumb softening” or “dough conditioning.”

What is the best flour for soft bread?

Unbleached all-purpose flour, for example, is great for soft kinds like white sandwich bread, while bread flour is better for rustic or hearth loaves. Breads with a lot of butter and eggs (like brioche) might benefit from bread flour in the lower range, such Gold Medal’s Better for bread flour.

Why do you put milk instead of water in bread?

Water versus.

Because of the milk fat content, milk alters bread recipes, resulting in a softer loaf with a deeper taste. Since lactose or milk sugar caramelizes as it bakes, bread prepared with milk browns more readily than bread made with water.

Does sugar make bread softer?

What effect does sugar have on bread dough? Sugar is a liquefier. It absorbs water, degrades the gluten structure, and loosens the dough. When baked, the dough expands more, resulting in a lighter and softer crumb.

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