Bread(Martha Mulligan'S)
A versatile, fluffy bread with a tender crumb and golden crust, perfect for breakfast, sandwiches, or sharing with family and friends.
Ingredients
Instructions
- Cream the yeast with a good pinch of salt and sugar.
- Add warmed milk, sugar, eggs, and about 4 cups of flour; mix and beat well.
- Add melted or soft butter and oil; add more flour as needed and knead until dough is soft and pliant and comes from the sides of the bowl.
- Brush the top of the dough lightly with oil and let rise until double in bulk.
- Punch down the dough and form into 2 braids, loaves, or rolls.
- Let rise again; optional: brush with egg wash.
- Bake in a 350°F (175°C) oven for about 40 minutes or until golden brown.
- Brush very generously with melted butter after baking.
Tips & Substitutions
For a slightly sweeter bread, consider increasing the sugar to 3/4 cup. If you're out of fresh yeast, you can substitute with 0.5 oz of active dry yeast. Ensure your milk is warm but not hot to activate the yeast properly. Kneading the dough well is key to achieving that soft texture, so don’t rush this step.
Serving Suggestions
This bread is delightful served warm with a pat of butter, or as a base for a delicious breakfast sandwich. It pairs beautifully with Cape Cod Banana Bread(Easy!) for a brunch spread. Consider serving it alongside a fruit preserve or honey for added sweetness. It also makes great French toast if you have leftovers.
Storage & Reheating
Once cooled, store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in a toaster or warm the whole loaf in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bread(Martha Mulligan'S) contains roughly 566 calories, with 12g protein, 65g carbohydrates, and 30g fat. It is an excellent source of protein (25% of the Daily Value), iron (24% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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 whole wheat flour for part of the all-purpose flour. Start with 2-3 cups of whole wheat flour and adjust the rest with all-purpose flour to maintain the texture. Whole wheat flour will add a nutty flavor and more nutrients.
What should I do if the dough isn't rising?
If your dough isn't rising, it may be due to inactive yeast or a too-cool environment. Make sure your yeast is fresh, and try placing the dough in a warm, draft-free area. Cover it with a damp cloth to retain moisture, which can help it rise better.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a kitchen thermometer; the internal temperature should reach about 190°F (88°C) when fully baked.
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).