Inexpensive Bread
This inexpensive bread offers a warm, crusty exterior with a soft, chewy inside. Perfect for everyday meals or sharing with family and friends.
Ingredients
Instructions
- Start with 2 cups of flour, then beat it well into the other ingredients.
- Keep adding flour until the dough is still sticky, then knead on a floured surface until punchy.
- Let the dough rise in a greased bowl until it doubles in size.
- Place the dough in greased loaf pans and let rise until doubled again.
- Bake at 375°F for 35 minutes.
- Cool on racks, then butter and cover with a paper towel.
Tips & Substitutions
For an even fluffier bread, consider adding a tablespoon of vital wheat gluten to the flour. If you run out of shortening, unsalted butter can be used as a substitute. Adjust the sugar according to your taste; you can use honey or agave syrup for a natural sweetener. Keep the dough slightly sticky for the best texture, and don't skip the kneading for a good rise.
Serving Suggestions
This inexpensive bread is perfect for sandwiches, especially with Slow Cooked B.B.Q. Pork Or Beef. Serve it alongside a warm bowl of soup or stews to soak up flavors. You can also slice it for toast topped with butter and jam, or use it as a base for hearty breakfast sandwiches. Pair with a cup of Spice Or Holiday Tea Mix for a comforting meal.
Storage & Reheating
Once cooled, store leftover bread in an airtight container or resealable bag 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, slice and toast or warm in an oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Inexpensive Bread contains roughly 647 calories, with 26g protein, 100g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (82% of the Daily Value), protein (52% of the Daily Value), and calcium (47% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 the texture may be denser. Start with a 50/50 mix of whole wheat and all-purpose to maintain lightness, and adjust as needed. Whole wheat flour absorbs more water, so you may need to slightly increase the liquid in the recipe.
How can I tell when the dough has risen enough?
The dough is ready to rise when it has doubled in size, which typically takes about 1-2 hours depending on the room temperature. You can also perform the 'poke test'—gently poke the dough, and if it springs back slowly, it's ready. If it doesn't spring back, it may have over-proofed, so keep an eye on it.
What can I do if my bread is too dense?
If your bread turns out dense, it may be due to insufficient kneading or not enough rising time. Ensure you knead the dough until it's smooth and elastic. Also, make sure the yeast is fresh and properly activated. Adding a bit more water can help create a lighter texture in future batches.
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).