Marilyn'S Good Bread
Light, fluffy bread rolls with a soft crumb and golden crust, perfect for breakfast or dinner sides, appealing to bread lovers and those craving homemade baked goods.
Ingredients
Instructions
- Combine water, shortening, sugar, and salt in a small saucepan; cook, stirring constantly, until shortening melts.
- Let cool to lukewarm (105° to 115°).
- Dissolve yeast in the mixture.
- Add beaten egg; mix well and stir in flour.
- Spoon dough into greased muffin pans, filling half full.
- Cover and let rise in a warm place (85°F), free from drafts, for 1 hour or until doubled in size.
- Bake at 425°F for 12 to 14 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of shortening. If you want a slightly sweeter bread, you can increase the sugar to 4 tablespoons. To ensure the yeast activates properly, make sure the water temperature is within the recommended range. If you're short on time, use a stand mixer with a dough hook to speed up the mixing and kneading process.
Serving Suggestions
This bread is perfect served warm with butter or honey. For a delightful breakfast, pair it with jam or serve alongside a bowl of fresh fruit. It also complements savory dishes beautifully, making it a great side for soups or salads. Consider serving it with a hearty chili like Vivian'S Frito Pie for a satisfying meal.
Storage & Reheating
Store any 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 place the bread in a preheated oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Marilyn'S Good Bread contains roughly 167 calories, with 4g protein, 28g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 635mg per serving (28% 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 up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, the texture may be denser, so you might need to adjust the liquid slightly.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast or a cold environment. Ensure your yeast is fresh and the mixture is at the right temperature. If your kitchen is too cold, try placing the dough in a warm spot or using the oven with just the light on to create a cozy environment.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it overnight. The next day, allow it to come to room temperature before baking. This method enhances the flavor and makes it convenient for busy days.
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).