12 Loaves Of Bread
Homemade bread loaves with a soft interior and golden crust, perfect for family dinners, sandwiches, or sharing with friends. Easy to customize and freeze well.
Ingredients
Instructions
- Knead the dough for 15 to 30 minutes until smooth and elastic.
- Let the dough double in size in a warm place.
- Divide the dough into loaves and let them rise until doubled again.
- Coat the tops of the loaves with oil before baking.
- Bake at 350°F until the loaves are brown and sound shallow when gently thumped in the center.
- Allow to cool slightly before slicing. These loaves freeze well for future use.
Tips & Substitutions
For optimal results, ensure your water is warm but not hot to avoid killing the yeast. If you don't have shortening, unsalted butter can be used as a substitute. To enhance flavor, consider adding herbs or spices to the dough. Kneading for the full 30 minutes will develop gluten, resulting in a better texture. If you're short on time, use a stand mixer for kneading.
Serving Suggestions
These loaves are perfect for sandwiches or served alongside soups and salads. For a delightful breakfast, toast slices and spread with butter or your favorite jam. They pair wonderfully with dishes like Asparagus Dish or Pea And Corn Casserole, making them versatile for any meal. Consider creating a sandwich bar for gatherings, offering various spreads and toppings.
Storage & Reheating
Cool the loaves completely before storing them in airtight bags or containers. They can be kept at room temperature for a few days or in the freezer for up to three months. To reheat, wrap in foil and warm in a 350°F oven for about 15 minutes, or slice and toast individual pieces for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of 12 Loaves Of Bread contains roughly 2690 calories, with 59g protein, 391g carbohydrates, and 96g fat. It is an excellent source of iron (137% of the Daily Value), protein (118% of the Daily Value), and dietary fiber (55% of the Daily Value). Note that it is relatively high in sodium, at 2783mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may result in denser loaves. You might want to substitute half of the all-purpose flour with whole wheat to maintain a lighter texture. Additionally, you may need to adjust the water slightly as whole wheat flour absorbs more moisture.
How can I tell when the dough has risen sufficiently?
The dough is ready when it has doubled in size and feels light and airy. You can also do the 'poke test' by gently pressing your finger into the dough; if the indentation remains, it's ready to be shaped into loaves.
What's the best way to ensure my bread rises properly?
Make sure to place the dough in a warm, draft-free area while it rises. If your kitchen is cool, you can preheat your oven to the lowest setting for a minute, then turn it off and place the dough inside to rise. Covering the dough with a damp cloth can also help retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).