"Can'T Goof Homemade Bread"
A simple homemade bread with a soft crumb and golden crust, perfect for sandwiches or as a side, appealing to bakers of all skill levels seeking fresh, warm bread.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Add 2 cups of flour and remaining ingredients, mix well with an electric mixer.
- Add remaining flour and stir with a spoon.
- Cover and allow to rise until doubled in size, about 30 minutes.
- Punch down the dough with 25 strokes.
- Pour the dough into a greased loaf pan and let rise to the top of the pan.
- Bake at 400°F for 30 minutes until golden brown.
- Brush the top with oleo (margarine or butter).
Tips & Substitutions
For a fluffier loaf, ensure your yeast is fresh and properly activated in warm water. If you don’t have shortening, you can substitute with an equal amount of butter or oil. Adjust the flour amount based on humidity; you may need slightly more or less to achieve the right dough consistency. For added flavor, consider incorporating herbs or garlic powder into the mix.
Serving Suggestions
This homemade bread is perfect for sandwiches or as a side to soups and stews. It pairs beautifully with Shrimp Mosca or can be enjoyed with butter and jam for breakfast. Serve it warm, brushed with oleo, for a delightful treat. It also makes excellent toast for morning meals or as a base for bruschetta.
Storage & Reheating
Once cooled, store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, wrap in foil and warm in a 350°F oven until heated through, which helps maintain its crusty texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Can'T Goof Homemade Bread" contains roughly 437 calories, with 3g protein, 25g carbohydrates, and 38g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber. It also contributes 4g 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 bread flour?
Yes, you can substitute whole wheat flour for bread flour, but the texture will be denser. To achieve a lighter loaf, consider using half whole wheat and half bread flour. You may also need to adjust the liquid slightly to accommodate the whole wheat flour's absorption.
What can I do if my dough isn't rising?
If your dough isn't rising, it may be due to inactive yeast or a cold environment. Make sure the water is warm (not hot) when activating the yeast. If your kitchen is cool, try placing the dough in a warmer area, like near a preheated oven or covering it with a warm towel.
How can I tell when the bread is done baking?
The bread is done when it has turned a golden brown color and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F for a fully baked loaf. Keep an eye on the crust to avoid over-baking.
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).