Easy Bread
This easy bread recipe produces a soft, flavorful loaf with a crispy crust, perfect for sandwiches, toast, or simply enjoying with butter. Its simple ingredients and straightforward method make it ideal for beginner bakers and anyone craving fresh, homemade bread with classic taste.
Ingredients
Instructions
- Dissolve the dry yeast in a bowl with warm water.
- Add oil, salt, and sugar to the yeast mixture.
- Mix and add 2 cups of flour.
- Stir well to combine.
- Add the third cup of flour and mix until a dough forms.
- Cover the bowl and let the dough rise until doubled in size.
- Pour the risen dough onto a floured surface.
- Knead the dough about 10 strokes.
- Place the dough into greased pans and let rise again.
- Bake at 350°F (175°C) for 30 to 40 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using olive oil instead of regular oil. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don't have dry yeast, you can use an equivalent amount of active dry yeast, just ensure to activate it properly. Make sure your water is warm but not too hot, as it can kill the yeast.
Serving Suggestions
This Easy Bread is perfect for sandwiches or as a side to soups and stews. It pairs beautifully with Green Wonder Salad for a light meal. You can also toast slices for breakfast and top them with butter or jam. Consider serving it alongside Punkie'S Chili for a hearty dinner option.
Storage & Reheating
To store leftovers, wrap the bread in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the bread in an airtight bag for up to 3 months. To reheat, simply pop slices in the toaster or wrap the loaf in foil and warm it in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Bread contains roughly 244 calories, with 1g protein, 5g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 667mg per serving (29% 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 half of the all-purpose flour with whole wheat flour for a healthier option. However, you may need to adjust the water slightly, as whole wheat flour absorbs more moisture.
What should I do if my dough isn’t rising?
If your dough isn't rising, it might be due to inactive yeast. Ensure your yeast is fresh and the water temperature is warm, not hot. If you're in a cooler environment, try placing the dough in a warm spot, like an oven with the light on, to help it rise.
How do I know when my 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 food thermometer; the internal temperature should reach around 190°F (88°C) for fully baked 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).