Never Fail Bread
Never Fail Bread offers a simple, reliable homemade loaf with a soft interior and golden crust, perfect for breakfast, sandwiches, or as a comforting side.
Ingredients
Instructions
- Mix yeast and warm water; set aside.
- Mix Crisco, sugar, and salt, then add the yeast mixture and whip with a spoon.
- Mix the ingredients and cover until it has doubled in size, about 1 1/2 hours.
- Beat down the dough and put it in a greased loaf pan.
- Let the dough rise until it comes to the top of the pan, about 30 minutes.
- Bake at 375°F (190°C) for 45 minutes.
Tips & Substitutions
To ensure your bread rises perfectly, make sure your water is between 100-110°F when activating the yeast. If you don't have Crisco, you can substitute with unsalted butter or vegetable oil. For a variation, consider adding herbs or spices to the dough for added flavor, which pairs beautifully with Pineapple Sage Stuffing.
Serving Suggestions
This Never Fail Bread is perfect for sandwiches, toast, or served warm with butter. It pairs wonderfully with soups and stews or can be enjoyed alongside salads like Blender-Style Coleslaw. For a delightful brunch, serve it with a side of Extra Special Sweet Potatoes or your favorite jam.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in a 350°F oven for about 10-15 minutes to regain its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Bread contains roughly 39 calories, with 1g protein, 9g carbohydrates, and 0g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 917mg per serving (40% 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
What should I do if my dough isn't rising?
If your dough isn't rising, ensure that your yeast is fresh and the water temperature is correct. If the environment is too cool, try moving the dough to a warmer area or placing it in the oven with the light on to create a warm environment.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour, but it may result in a denser bread. A good ratio is 1:1, or you can start with 1 cup of whole wheat flour and the rest all-purpose for a lighter texture.
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. You can also use a thermometer; the internal temperature should reach about 190°F for perfect doneness.
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).