Grandma D'S Bread(5 Loaves)
Homemade bread with a soft crumb and golden crust, perfect for family dinners or casual gatherings. Classic flavors that appeal to all bread lovers.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Add sugar, oil, eggs, salt, and flour. Knead until smooth and elastic.
- Place the dough in a greased bowl.
- Let rise until doubled in size; punch down the dough and let rise again.
- Divide the dough into 5 equal portions and shape into loaves.
- Bake at 350°F (175°C) for 30 to 35 minutes until golden brown.
Tips & Substitutions
For best results, use bread flour for a chewier texture. If you don't have dry yeast, you can substitute with active dry yeast, but ensure to activate it properly. Adding a tablespoon of vital wheat gluten can enhance the dough's elasticity. For flavor variations, consider adding herbs or spices, or even cheese for a savory twist.
Serving Suggestions
Serve this bread warm with butter or alongside soups and stews for a comforting meal. It also pairs wonderfully with jams and spreads for breakfast. For an indulgent treat, enjoy slices with a drizzle of honey or serve alongside Aunt Ada's Pecan Pie for dessert. This versatile bread is perfect for sandwiches or toast.
Storage & Reheating
Once cooled, store the loaves in a plastic bag at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and place in a freezer bag, allowing them to freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma D'S Bread(5 Loaves) contains roughly 1028 calories, with 9g protein, 72g carbohydrates, and 82g fat. It is an excellent source of vitamin C (58% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1537mg per serving (67% 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 whole wheat flour, but it's recommended to use a mix of whole wheat and all-purpose flour to maintain a soft texture. Whole wheat can make the bread denser, so you may need to adjust the liquid slightly to ensure the dough remains workable.
How can I tell when the bread is fully baked?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F (88°C) for fully baked bread. If the crust browns too quickly, cover it loosely with foil during baking.
Is it necessary to let the dough rise twice?
Yes, allowing the dough to rise twice develops the flavor and texture. The first rise helps the yeast activate and create air pockets, while the second rise ensures a lighter, fluffier loaf. Skipping the second rise can result in a denser 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).