Margarete Edgerton Norris' Yeast Breaddallas, Texas
A classic homemade yeast bread with a rich, tender crumb and crispy crust, perfect for sandwiches or as a hearty accompaniment to any meal, suitable for all bread lovers.
Ingredients
Instructions
- Dissolve yeast in 1 pint of lukewarm water, add sugar, and mix to create a sponge using enough flour to be not runny nor thick.
- When the sponge has risen, add salt and melted lard, then mix until stiff and knead until smooth and easy to handle.
- Let the dough rise again, punch it down, and let it rise a second time.
- Shape into loaves, let rise, then bake about an hour at 325°F. Loaves will come loose from the pan when done.
Tips & Substitutions
For best results, ensure your water is lukewarm (about 110°F) to properly activate the yeast. If you don't have lard, you can substitute with butter or vegetable oil, though the flavor might differ slightly. Incorporating whole wheat flour can add a nutty taste and increase nutrition. Be patient during the rising times; this is crucial for a light texture.
Serving Suggestions
This yeast bread is perfect for sandwiches or served alongside soups and stews. Try it with creamy butter or your favorite jam for a delightful breakfast. It also pairs beautifully with Zesty Cocktail Wieners for a hearty appetizer. For a complete meal, serve with a side salad or alongside Beef 'N' Wine.
Storage & Reheating
Once cooled, store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10-15 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Margarete Edgerton Norris' Yeast Breaddallas, Texas contains roughly 141 calories, with 8g protein, 19g carbohydrates, and 4g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1503mg per serving (65% 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 fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast for dry yeast. Use about three times the amount of fresh yeast as dry, as it is less concentrated. Dissolve the fresh yeast in the lukewarm water with sugar as you would with dry yeast.
What if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Ensure your yeast is fresh and the water temperature was appropriate. You can also try placing the dough in a warmer area or covering it with a damp cloth to create a humid environment.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. Additionally, the loaves should pull away from the sides of the pan. Using a thermometer, the internal temperature should reach about 190°F.
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).