Busy Mother'S Bread
Busy Mother'S Bread offers a soft, flavorful homemade loaf with a classic crust, perfect for everyday sandwiches or breakfast spreads, suited for quick, satisfying baking.
Ingredients
Instructions
- Use a large mixing bowl.
- Add all ingredients, ensuring milk is lukewarm and not hot enough to kill yeast. Beat well as flour is added a little at a time.
- Add flour until the dough can be kneaded by hand on a table.
- Knead the dough for 5 minutes and shape into 2 to 3 loaves. Place in greased loaf pans.
- Let the dough rise until almost doubled in bulk.
- Brush the risen loaves with butter.
- Bake in a hot oven at 400° F for 5 to 10 minutes, then lower the temperature to 350° F until done.
- Turn out the loaves and let cool.
Tips & Substitutions
For best results, ensure the milk is warm but not hot, as too much heat can kill the yeast. If you don’t have oleo, unsalted butter works well as a substitute. Make sure to knead the dough thoroughly to develop gluten for better texture. If your kitchen is cold, place the dough in a warm spot to help it rise.
Serving Suggestions
This bread is delightful when served warm with butter or jam. It pairs beautifully with soups and stews, making it a perfect accompaniment for a hearty meal. Consider slicing it for sandwiches or toasting it for breakfast. Try it alongside Asparagus Cheese Pie for a wholesome vegetarian meal.
Storage & Reheating
Store leftover bread in an airtight container or wrap it in plastic wrap to maintain freshness. For longer storage, freeze the loaves after they have cooled completely. When ready to eat, thaw at room temperature or warm them in the oven at a low temperature to restore softness.
Nutrition & Diet Analysis (per serving)
Each serving of Busy Mother'S Bread contains roughly 583 calories, with 18g protein, 122g carbohydrates, and 2g fat. It is an excellent source of iron (41% of the Daily Value), protein (36% of the Daily Value), and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 745mg per serving (32% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may alter the texture slightly. To ensure a lighter loaf, consider mixing half whole wheat and half all-purpose flour. This will also add more fiber to your bread.
How can I tell if my yeast is active?
To check if your yeast is active, dissolve it in warm milk with a bit of sugar. Let it sit for about 5-10 minutes. If it becomes frothy and bubbly, your yeast is good to use. If not, it’s best to start with fresh yeast.
What can I do if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to inactive yeast or too cold of an environment. Make sure your ingredients are fresh, and try placing the dough in a warmer location, such as a turned-off oven with the light on, to encourage rising.
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).