Grandma Rettig'S Homemade Bread
Grandma Rettig's Homemade Bread offers a soft, flavorful loaf with a hint of sweetness, perfect for family meals, sandwiches, or as a comforting snack.
Ingredients
Instructions
- Microwave 2 cups of milk for 5 to 6 minutes until hot and skim forms on top.
- Cool the milk for 10 to 15 minutes before using.
- Mix sugar, warm water, egg, flour, milk, rapidrise, and salt to prepare the dough.
- Knead the dough until smooth and elastic.
- Allow the dough to rise until doubled in size.
- Shape the dough into a loaf and place in a greased baking pan.
- Let the dough rise again until nearly doubled.
- Bake in a preheated oven at 375°F (190°C) for about 30-35 minutes or until golden brown.
- Remove from oven and cool slightly before slicing.
Tips & Substitutions
For a richer flavor, consider substituting some of the milk with buttermilk or adding a tablespoon of honey to the dough. If you don't have rapid-rise yeast, you can use regular yeast, but be sure to allow for longer rising times. Kneading is crucial; aim for at least 10 minutes until the dough feels smooth and elastic. This bread is excellent for sandwiches or toast.
Serving Suggestions
Serve this homemade bread warm with butter, or pair it with soups and salads for a delightful meal. It also makes for a great base for French toast or sandwiches. For a sweet treat, try it with Apple Raisin Sauce for a delicious twist. This bread can be enjoyed any time of day, whether as toast for breakfast or as a side for dinner.
Storage & Reheating
Once cooled, store 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. To reheat, slice and toast or wrap the whole loaf in foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Rettig'S Homemade Bread contains roughly 17 calories, with 0g protein, 3g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 492mg per serving (21% 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 for all-purpose flour, but it may result in a denser bread. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour. Additionally, you might need to adjust the liquid slightly since whole wheat flour absorbs more moisture.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Make sure your yeast is fresh and your water is warm, not hot. If the environment is too cold, try placing the dough in a warm spot, like an oven with the light on. If the dough still doesn't rise after an hour, it may be best to start over with fresh ingredients.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. Additionally, the crust should be golden brown. You can also use a food thermometer; the internal temperature should reach around 190°F (88°C) for a fully baked loaf. Allow it to cool slightly before slicing for the best texture.
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).