Instructions

1. Choose your favorite bread recipe. Virtually any recipe can produce soft bread by selecting the right kind of flour for the dough. Some types of bread won't have as soft a texture as other types of breads. Breads made out of meals and coarse flours will be heavier and denser than those made from refined flours.

2. Exchange the flour in the recipe with some portion of cake flour. Cake flour has a finer texture than regular bread flour or normal whole wheat flour. The degree to which you exchange the types of flour will vary the softness of the bread. Most types of bread are soft when they are hot and fresh from the oven but replacing the normal variety of baking flour with cake flour will keep the dough soft for a longer period of time.

3. Knead your bread as normal but don't over knead it. Over-kneading your bread will increase the amount of gluten that develops and give the bread a more robust texture. The development of gluten through the kneading process gives the dough its elasticity. You have to knead the bread to develop some gluten but keep it to a minimum.