Steffi's Recipes
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Homemade Bread / Bread Recipe

Written By Angela Steffi on Tuesday, July 4, 2017 | 10:36:00 PM

Please click here to watch Bread Recipe in Tamil -Madras Samayal

Serving Size           : 6    people 

Resting Time         : 90 - 120 min + 30 min

Baking Time          : 40 minutes
Quantity Ingredients for Milk Bread Recipe
4 cup Maida / All purpose flour (500 gram)
1 packYeast (2.25 tsp) ( 7 grams)
3/4 cupMilk (180 ml)
1/2 cupWater (125 ml)
3 tbspSugar
1 tsp Salt
4 tbsp Butter (55 grams)

Cooking Method

Step 1) Activate yeast:
Activating yeast is a very important step in making bread. Add Sugar to luke warm milk (105 F - 110 F), (42 - 43 C ) then add yeast to it and mix it well and let it sit for 5 minutes.
Once the yeast is activated lets prepare the dough.

Step 2)preparing bread dough:
In a mixing bowl combine Maida, salt , butter (softened at room temperature) , yeast milk mixture, and water. Mix well to form a soft and a sticky dough. 
Once well mixed transfer the dough to work surface and knead for minimum 10 - 15 minutes. Stretch the dough and knead well with 2 hands. Kneading softens the dough and soon after kneading dough will no more stick to your hands.

Step 3) First Proofing:
Once after kneading transfer the dough to a greased bowl , also apply few drops of oil on the top to prevent drying. Keep it undisturbed for 1.30 to 2 hours or until the dough doubles in size. 

Step 4) Now after 1.30 hours (in my case 1.30 hours ) transfer the dough to work area and spread it into a sheet, do not give more pressure or knead again, gently pat it to form a square sheet.
Then roll the sheet to form a rectangular rod (size of the pan) 

Step 5) Second Proofing:
Keep in in a greased bread pan and cover it . Again proof for another 30 minutes or until it doubles in size. 

Step 6) Baking:
Now preheat the oven to 350 F / 175 C and bake it for 35 -40 minutes or until the outer layer become dark (golden brown) .
Once baked apply some melted butter on top and immediately transfer the bread to a wire rack and let it cool for sometime.

Once the bread is completely cooled cut them into slices and is ready to be enjoyed with jam, nitella or as a sandwich bread.


About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).


  1. I love your recipes. Was very excited to see this recipe. Can you show the recipe with whole wheat version? Would really appreciate that. Thanks.

  2. Thank you so much Priscy, I will share a separate recipe soon ( we need to replace 4 cups of maida with 4 cups of wheat)

  3. hai steffy, i like your recipes. can u tel me the bread loaf pan size?

  4. I bought bread pan but don’t know what is the size of that tin and the batter measurement for that tin
    It simply mentioned that1.3L And 44floz

  5. Assembled size

    Length: 26 cm
    Width: 12 cm
    Height: 7 cm
    Volume: 1.3 L

  6. Hi sis. I am new to microwave, so can you elaborate the settings more. Preheat for how many minutes and bake at what temperature for 30 minutes.

  7. Hi Steffi,
    How to know the bread baked perfectly inside?
    Is there any tooth pick test like baking cake?

  8. Akka , for some reason I ruined the yeast activation part , it didn't rise ..but I still continued to do bread , it became bit rough dry outside , feel inisde is still tasting as though not fermented fine
    Can I use or throw ..pls suggest pa

  9. Hi mam, the way ur presenting, explains is awesome, I love it, can u plz tell me can we use normal oven not otg model oven, kindly suggest me, if yes which mode we should use top mode,bottom mode, or both

  10. Hi, I made bread. Once I take it out of oven.. shud I keep it open till it cools down ? Or shud I close it with a cloth or something?

  11. Thanks for sharing. Is this instant yeast or active dry yeast?

  12. Can u tell me what is the difference between the yeast

  13. Hi

    Which Owen we need to keep, is it microwave or ordinary Owen