Mom'S Bread
A comforting homemade bread with a soft interior and golden crust, perfect for breakfast or as a side, suitable for all bread lovers and family gatherings.
Ingredients
Instructions
- Mix lukewarm water, sugar, and yeast in a bowl.
- Let stand for 5 minutes until yeast activates.
- Ensure yeast is dissolved and bubbly.
- Add butter and salt to the mixture.
- Gradually knead in flour until a soft dough forms.
- Let the dough rise until doubled in size.
Tips & Substitutions
For best results, use fresh yeast and check its expiration date before starting. If you prefer a slightly sweet bread, consider adding a teaspoon of vanilla extract to the dough. If you run out of butter, vegetable oil can be used as a substitute. Kneading the dough well ensures a light texture, so don’t rush this step. This bread is versatile; try adding herbs or garlic for an extra flavor boost.
Serving Suggestions
This bread is perfect for breakfast or as a side with soups and salads. It pairs beautifully with Crunchy Potato Salad or can be toasted for a delicious sandwich. For a sweet treat, serve it with butter and jam or slice it for French toast. Consider making mini sandwiches with your favorite fillings for a delightful brunch option.
Storage & Reheating
Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to three days. For longer storage, slice the bread and freeze it in a sealed bag for up to three months. To reheat, wrap slices in foil and warm them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Bread contains roughly 1024 calories, with 23g protein, 186g carbohydrates, and 21g fat. It is an excellent source of protein (46% of the Daily Value), iron (43% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 2593mg per serving (113% 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, whole wheat flour can be substituted, but it may result in a denser texture. Start with half whole wheat and half all-purpose to maintain lightness. You might need to adjust the liquid slightly since whole wheat absorbs more moisture.
What can I do if my dough does not rise?
If the dough doesn’t rise, it may be due to inactive yeast. Ensure your yeast is fresh and the water temperature is lukewarm, not hot. You can also try placing the dough in a warm, draft-free area to encourage rising.
How can I tell when my bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom and has a golden-brown crust. Additionally, an internal temperature of 190°F indicates that the bread is fully baked. Keep an eye on it during the last few minutes of baking.
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).