Lisa'S Bread
A hearty, homemade bread with a rich rye and wheat flavor, perfect for sandwiches or as a side, appealing to bread lovers seeking a flavorful, freshly baked treat.
Ingredients
Instructions
- Mix all dry ingredients except 2 cups of the white flour.
- Heat milk, syrup, and vegetable oil according to yeast package directions.
- Add the heated mixture to the flour mixture, then add the beaten egg.
- Add the remaining flour until the dough reaches the right consistency.
- Let the dough rise until doubled in size.
- Knead the dough and form into loaves.
- Let the loaves rise again in bread pans for approximately 20 minutes.
- Bake at 425°F (220°C) for 20 to 25 minutes until golden brown.
Tips & Substitutions
For best results, ensure your milk is warm but not boiling when adding to the yeast mixture. If you don't have dark Karo syrup, you can substitute with honey or molasses for a different flavor profile. Using a mix of flours adds depth; feel free to experiment with whole wheat or spelt flour as alternatives. Kneading well is essential for a good rise.
Serving Suggestions
Slice this flavorful bread and serve it warm with butter for a delightful treat. It pairs beautifully with Baked Apple Wedges for a comforting meal. Consider using it for sandwiches or toast, and complement it with soups or stews for a hearty combination. Perfect for breakfast or as a side with your favorite vegetarian recipes.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze in a resealable bag. To reheat, wrap in aluminum foil and place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lisa'S Bread contains roughly 490 calories, with 8g protein, 75g carbohydrates, and 19g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 947mg per serving (41% 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 RapidRise yeast?
Yes, you can use instant yeast in place of RapidRise yeast. Just mix it with the dry ingredients without the need for proofing in warm liquids. This will save you some time while still yielding delicious results.
What can I substitute for rye flour?
If you don't have rye flour, you can substitute it with additional wheat flour or whole wheat flour. This will slightly alter the flavor and texture but will still produce a tasty loaf. Experimenting with different flour blends can lead to interesting variations.
Why is my bread not rising properly?
If your bread isn't rising well, ensure your yeast is fresh and the liquids are warm enough, but not hot, as excessive heat can kill the yeast. Also, make sure to let the dough rise in a warm, draft-free area. If all else fails, check your flour; it should be measured accurately for the best results.
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).