Gullet (Pan Bread)
Gullet is a simple, hearty pan bread with a soft texture and mild flavor, perfect for breakfast, snacks, or alongside meals. Easy to customize and quick to make.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- In a bowl, stir together flour, baking powder, and salt.
- Gradually add milk to the dry ingredients, mixing until a soft dough forms.
- Adjust dough consistency with additional milk if too dry, or more flour if too moist.
- Knead the dough until it no longer sticks to your hands.
- Place the dough in a greased pan.
- Bake for 35 minutes until golden brown.
- Serve hot or cold.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of melted butter to the dough. If you're out of milk, water or a non-dairy milk can work as a substitute. Ensure the dough is soft but not sticky; if it is, add a bit more flour. Kneading should be gentle, as over-kneading can lead to dense bread. This recipe is versatile and can be flavored with herbs or spices, similar to Sheila And Jane'S Pumpkin Bread.
Serving Suggestions
Gullet pairs beautifully with soups and stews, making it a perfect side for a hearty meal. You can also enjoy it with butter and jam for breakfast or as a snack. It serves well with a fresh salad for a light lunch. Consider trying it alongside Grandma Rother'S Sweet Rice For Two for a delightful contrast in textures and flavors.
Storage & Reheating
Store any leftover Gullet in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week. To reheat, wrap in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or microwave in short intervals until heated through. This ensures the bread stays soft and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Gullet (Pan Bread) contains roughly 24 calories, with 1g protein, 6g carbohydrates, and 0g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 2224mg per serving (97% 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. However, it may result in a denser texture. You might need to adjust the milk quantity slightly to achieve the right dough consistency. Whole wheat flour is a great way to add more fiber to your Gullet.
What can I add to the dough for extra flavor?
You can enhance the flavor by adding herbs like rosemary or thyme, or even spices like garlic powder or onion powder. For a sweet twist, consider mixing in cinnamon or nutmeg. These additions can elevate your Gullet and make it even more delightful.
How can I tell when the Gullet is done baking?
The Gullet is done when it turns a golden brown color and sounds hollow when tapped on the bottom. Inserting a toothpick in the center should come out clean. If it's still wet, bake for an additional 5 minutes, checking frequently to avoid overbaking.
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).