Homemade Bread
Homemade bread is a warm, comforting staple that fills your home with an irresistible aroma. With a slightly sweet flavor and a soft, fluffy texture, this bread is perfect for sandwiches, toast, or simply enjoying with butter. It's a delightful project for baking enthusiasts and novices alike.
Ingredients
Instructions
- Scald milk and pour over sugar, Crisco, and salt.
- Beat eggs and add to the mixture.
- Measure 2 1/2 cups of flour into another bowl and add yeast.
- Pour the lukewarm mixture into the flour and mix.
- Add the rest of the flour gradually until fully incorporated.
- Knead the dough for about 10 minutes.
- Grease a bowl and place the dough inside.
- Cover the bowl and let the dough rise.
- Once risen, punch down the dough and let it rise again.
- Punch down the dough again and shape it into loaves, rolls, or cinnamon rolls.
- Bake at 325° until lightly browned.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. You can substitute the Crisco with butter or olive oil for a different taste. If you don't have dry yeast, active dry yeast can be used, but you'll need to activate it first. Always check the expiration date of your yeast to ensure proper rising.
Serving Suggestions
This homemade bread is perfect for sandwiches or served warm with butter. Pair it with a hearty soup or salad for a comforting meal. It also makes delightful French toast or can be used as the base for a Lemon Daffodil Dessert when made into a cake layer.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in a toaster or oven until warmed through, ensuring it remains soft.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Bread contains roughly 165 calories, with 5g protein, 36g carbohydrates, and 1g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 918mg per serving (40% 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.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, check the temperature of your environment; yeast needs warmth to activate. Ensure your yeast is fresh and properly activated. If all else fails, allow more time for rising, as colder conditions can slow down the process.
How can I tell when the bread is done baking?
The bread is done when it is lightly browned on top and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F for a fully cooked loaf.
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).