Killer Soft Bread

Killer soft bread
As the name, this bread is really soft. And I also promise you this recipe is failed-proof.

You may know I love baking cakes, cupcakes, or anything where yeast doesn’t come along in the recipe. My dough always failed and it wouldn’t rise as it suppose to be, as a result the final product is hard to chew.

Couple weeks ago I join online baking group on Instagram, called Homemade Lovers. here I found bunch of people who love to cook or bake in daily activity. There will be one challenge every month that mandatory for all participants and we all will post our end result at the same time as scheduled by the group leader (FYI, the challenge for June is choux pastry, I will post that in my next post).

Beside one regular challenge every month, this group also challenge you to try some thematic recipe, just for fun. One of the challenge is to bake creation of Killer Soft Bread recipe. After saw several post they posted on Instagram, I wanted to try the recipe.

Actually i don’t know the origin of this recipe, but you can google it and found Victoria Bake mentioned in most linked.

Without further adieu here is the recipe:

  • 260 gr bread flour (cakra kembar)
  • 1 tsp dry yeast
  • 40 gr sugar
  • 2 egg yolks
  • 150 ml milk
  • 30 gr margarine/butter
  • pinch of salt
  • stuffing: cheese/sausage/chocolate sprinkle/or anything into your liking


  1. You can use hand or electric mixer to make the dough ( I use mixer with hook attachment).
  2. Combine flour + sugar + egg yolks + milk + yeast + salt. Set your mixer to lowest speed and mix them all until it reach dough form, smooth and slightly tacky when you touch it.
  3. Add margarine into the dough and mix again until it blends well and turn your mixer to highest speed and mix for 2 minutes.
  4. Prepare a bowl and smeared it with a little touch of oil. Transfer the dough into the bowl and cover it with plastic wrap and let it rest and rise around 50-60 minutes. This is what we called as proofing.
  5. After proofing phase your dough will double in size. Transfer to flat working space that already dusted with thin flour and give it a little knead.
  6. Divide your dough into 9 little balls. Place one ball on your palm and press it flat. Stuffed with your preference stuffing (I use cheese). And cover it back and form back into ball.
  7. Place the tiny dough inside 9 inches square pans, and let it rises again for the second time around 30-50 minutes.
  8. Bake in 170°C for 20 minutes. And voila!! Warm, fresh, soft bread ready for your taste buds.

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