3 Hour Bread
A hearty homemade bread with rich flavor, soft texture, perfect for breakfast or sandwiches, ideal for those who enjoy fresh baked bread with a hint of sweetness.
Ingredients
Instructions
- Put margarine, sugar, and salt in a mixing bowl.
- Pour scalding water or milk over this mixture and add 1 cup of flour.
- When slightly cooled, add yeast dissolved in warm water.
- Add 3 cups of flour, eggs, and powdered milk.
- Mix well.
- Add 2 1/2 to 3 cups of flour and mix well.
- Turn out the dough onto a floured cloth and let rest for 10 minutes.
- Knead the dough for 10 minutes, then place in a greased bowl, cover, and let rise for 30 minutes.
- Turn over the dough in the bowl and let rise for another 30 minutes.
- Shape the dough into loaves and let rise for 20 minutes.
- Bake for 25 minutes at 425°F.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're out of powdered eggs, a substitute of two beaten eggs works well. Ensure your liquids are scalded to activate the yeast effectively. Kneading the dough well will help develop gluten, leading to a better rise and texture. If you find the dough too sticky, add flour gradually while kneading.
Serving Suggestions
This bread pairs beautifully with hearty soups like Potetsuppe (Potato Soup, In Case You Hadn'T Guessed!) or can be served alongside a fresh salad. Try spreading with butter or jam for a delightful breakfast treat. It also makes a great base for sandwiches or as a side for grilled meats, enhancing any meal.
Storage & Reheating
Once cooled, store the bread in an airtight container or wrapped in plastic wrap to maintain freshness. For longer storage, freeze slices in a zip-top bag. To reheat, simply toast slices or warm them in the oven at 350°F for about 10 minutes until heated through, preserving their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Hour Bread contains roughly 619 calories, with 16g protein, 62g carbohydrates, and 35g fat. It is an excellent source of protein (33% of the Daily Value) and potassium (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2985mg per serving (130% 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, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just remember that whole wheat flour absorbs more liquid, so you may need to adjust the liquid amounts slightly.
What should I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Check the expiration date on your yeast and ensure your liquids were scalded but not too hot, as excess heat can kill the yeast. If the dough is too cold, find a warm spot in your kitchen to encourage rising.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough, let it rise, then shape it into loaves and refrigerate it overnight. The next day, allow it to come to room temperature and rise again before baking. This method can enhance the flavor and texture of your bread.
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).