Grandmother'S Yeast Bread
Grandmother's Yeast Bread offers a nostalgic, hearty loaf with a soft crumb and slightly sweet flavor from sugar. Perfect for family dinners, sandwiches, or toast, it boasts a classic homemade aroma and texture that appeals to bread enthusiasts and those seeking comforting, homemade baked goods.
Ingredients
Instructions
- Combine scalded milk, sugar, and Crisco in a large bowl; dissolve well.
- Add the beaten eggs carefully into the mixture.
- Check the temperature; if warm (around 100°F), add the dry yeast, warm water, and sugar which have been combined.
- Beat in half the flour (whole wheat or white), then work in the remaining flour until the dough is smooth and elastic.
- Turn out the dough onto a floured board and knead for at least 10 minutes, until the surface is blistered.
- Let the dough rise until it almost doubles in size.
- Shape the dough into loaves and place in prepared pans.
- Bake at 350°F for 25 to 30 minutes until golden brown.
Tips & Substitutions
For best results, ensure the milk is scalded and cooled to about 100°F before adding the yeast. If you don't have Crisco, you can substitute with unsalted butter or margarine. Kneading the dough properly is crucial for developing gluten, which gives the bread its structure. Consider adding herbs or spices for unique flavor variations.
Serving Suggestions
This homemade yeast bread is perfect for sandwiches or toasted with butter and jam. It pairs beautifully with Vernon'S Red Velvet Cake for dessert or can be served alongside soups and salads for a complete meal. Try it with a hearty vegetable stew for a comforting dinner.
Storage & Reheating
Store leftover yeast bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply unwrap and place in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Yeast Bread contains roughly 154 calories, with 7g protein, 32g carbohydrates, and 1g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1549mg 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 instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast. Simply mix it directly with the dry ingredients without activating it in warm water first. This can save time and still yield great results.
What type of flour should I use?
You can use either all-purpose flour or whole wheat flour for this recipe. Whole wheat flour will give a denser texture and nuttier flavor, while all-purpose flour will result in a lighter loaf. Feel free to mix both for a balanced outcome.
How do I know when the dough has risen enough?
The dough is ready when it has nearly doubled in size and feels airy to the touch. You can also perform the 'poke test': gently poke the dough with your finger; if the indentation springs back slowly, it's well risen and ready to shape.
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).