Bread Recipe With Yeast: Soft Pillowy Loaf With Golden Crust

There’s nothing like the aroma of fresh-baked bread filling your kitchen. This recipe delivers a soft pillowy loaf with a perfectly golden crust, using simple ingredients and proven techniques.

With just a little patience for rising, you’ll create a loaf that’s tender inside and beautifully browned outside. The yeast works its magic slowly, ensuring the best texture and flavor in every slice.

Ingredients for Bread Recipe with Yeast

Simple ingredients transform into a golden, pillowy loaf with yeast as the star.

The flour is critical here. King Arthur Bread Flour is the gold standard for its consistent protein content (12.7%), ensuring proper gluten development. Active dry yeast from SAF or Fleischmann’s delivers reliable rise. Warm the milk and water to exactly 110°F—too hot kills yeast, too cool slows activation. Use a thermometer if you’re unsure (worth the extra minute).

No bread flour? All-purpose with 1 tbsp vital wheat gluten per cup gets you close. Out of yeast? Instant yeast works at the same ratio, but skip the water activation step. Milk can be swapped for water, but the loaf won’t brown as deeply. The egg adds color and tenderness—skip it for a vegan version, but expect a paler crust.

Store yeast in the freezer for up to 1 year. Flour keeps in an airtight container for 6-12 months. The baked loaf stays fresh wrapped in foil at room temp for 3 days—or freeze slices for 3 months.

Step-by-Step Instructions for Bread With Yeast

Master the art of homemade bread with this precise, professional method for consistent results.

Step 1: Activate the Yeast and Prepare the Dough

In a stand mixer bowl, combine the 1.25 cups Warm Water, 2 tbsp Granulated Sugar, and 2.25 tsp Active Dry Yeast. Let it sit for 5-7 minutes until the mixture becomes foamy and the yeast is fully activated—this visual confirmation is critical.

Add the 0.25 cup Whole Milk, 1 whole Large Egg, and 2 tbsp Unsalted Butter to the yeast mixture. Then incorporate 4 cups Bread Flour and 2 tsp Kosher Salt. Using the dough hook attachment, mix on low speed until the dough comes together, about 2 minutes.

Step 2: Knead to Develop Gluten Structure

Increase the mixer speed to medium and knead the dough for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If it sticks to the bowl, add 1 tbsp of the 0.5 cup All-Purpose Flour at a time until it pulls away from the sides.

This extended kneading develops the gluten network essential for the bread’s structure. The dough is ready when it passes the windowpane test—stretch a small piece thin enough to see light through without tearing.

Step 3: First Rise Until Doubled in Volume

Lightly grease a large bowl with the 1 tbsp Olive Oil. Transfer the kneaded dough to the bowl, turning once to coat all sides. Cover with a damp kitchen towel and place in a warm, draft-free location.

Allow the dough to rise undisturbed for 1 to 1.5 hours, or until it has doubled in size. The ideal rise is when the dough springs back slowly when gently pressed with a finger, leaving a slight indentation. This ensures the yeast has fully fermented the sugars.

Step 4: Shape, Second Rise, and Prepare for Baking

Punch down the risen dough to release air, then turn it out onto a surface lightly dusted with the remaining All-Purpose Flour. Shape into a tight round loaf by folding the edges under and pinching the seams together.

Place the shaped dough on a baking sheet dusted with the 2 tbsp Cornmeal. Cover loosely and let it rise for another 30-45 minutes until it has risen about 50% in size. The cornmeal prevents sticking and adds a subtle texture to the crust.

Step 5: Bake to Golden Perfection

Preheat the oven to 375°F during the final rise. Just before baking, make a shallow slash across the top of the loaf with a sharp knife to allow for expansion. Bake on the center rack for 25-30 minutes.

The bread is done when the crust is deep golden brown and the internal temperature reaches 190-200°F. For a crispier crust, bake for an additional 5 minutes. Transfer to a wire rack and let it cool completely before slicing to preserve the soft, pillowy texture.

Pro Cooking Tips for This Recipe

💡 Master the Proofing

Patience is key when working with yeast. Let your dough rise in a warm, draft-free spot—75-85°F is ideal. If your kitchen is chilly, place the bowl near (but not on) a preheated oven or use a proofing box. Doubling in size usually takes 1-2 hours, but watch the dough, not the clock.

🌡️ Control the Oven Temperature

Preheat your oven thoroughly to 375°F for even baking. Use an oven thermometer to confirm accuracy, as many ovens run hot or cold. For a golden crust, place a baking stone or inverted baking sheet in the oven to mimic a professional bread oven’s steady heat.

✨ Enhance Flavor and Texture

Add a pinch of sugar or honey to the yeast activation step to kickstart fermentation. For extra softness, brush the baked loaf with melted butter right out of the oven. This keeps the crust tender and adds a subtle richness.

🎯 Shape with Precision

Proper shaping ensures even baking and a beautiful rise. Gently deflate the dough after the first rise, then form it into a tight, smooth ball or log. Use light pressure to seal seams underneath, creating surface tension for a perfect dome.