Light Bread(3 Loaves Or Rolls)
Light and fluffy bread with a subtle sweetness and rich flavor, perfect for sandwiches or toast, suited for bread lovers and bakers of all skill levels.
Ingredients
Instructions
- Mix water, salt, shortening, sugar, and yeast cakes together until well combined.
- Stir in 3 cups of flour into the mixture.
- Allow the mixture to bubble or rise.
- Work 7 cups of flour into the mixture.
- Knead the dough for 10 minutes.
- Let the dough rise again.
- Shape the dough into loaves or rolls.
- Bake at 350°F until golden brown.
Tips & Substitutions
For a softer crust, brush the loaves with melted butter immediately after baking. If you don’t have shortening, you can substitute with an equal amount of unsalted butter or margarine. Ensure your yeast is fresh for the best rise; if you’re unsure, proof it in warm water with a pinch of sugar before mixing it into your ingredients.
Serving Suggestions
This light bread pairs beautifully with soups or stews, making it an excellent side for hearty meals. Consider serving it with homemade jams, like Raspberry And Tomato Jelly, or savory spreads. For a delightful breakfast, toast slices and serve with butter and honey or use it to make sandwiches.
Storage & Reheating
Store leftover bread in a plastic bag at room temperature for up to 3 days. To keep it fresh longer, you can freeze the loaves by wrapping them in plastic wrap and then aluminum foil. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Light Bread(3 Loaves Or Rolls) contains roughly 1011 calories, with 13g protein, 125g carbohydrates, and 55g fat. It is an excellent source of vitamin C (127% of the Daily Value), dietary fiber (56% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2356mg per serving (102% 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 yeast cakes?
Yes, you can substitute instant yeast for yeast cakes. Use about 2 1/4 teaspoons of instant yeast for this recipe. There’s no need to dissolve it in water; simply add it with the dry ingredients for a quicker rise.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast or too cold of an environment. Make sure to use warm water (not hot) and place the dough in a warm, draft-free area. If needed, you can place it in a turned-off oven with the light on to create a warm environment.
How can I tell when my bread is done baking?
The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should be around 190°F. Allow it to cool before slicing for better 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).