Never Fail Homemade Bread
This classic homemade bread offers a soft, fluffy texture with a golden crust, perfect for sandwiches or toast. Suitable for beginners and bread enthusiasts alike.
Ingredients
Instructions
- In a large bowl, mix 2 cups warm water, yeast, salt, sugar, and melted margarine.
- Stir or let stand until ingredients are well mixed and yeast is dissolved.
- Add 3 cups of flour and mix well with an electric mixer.
- Gradually add the remaining 3 cups of flour, stirring well.
- Place the dough in a greased bowl and cover with a cloth.
- Put in a warm place and let rise until doubled in bulk.
- Shape the dough into loaves, rolls, or cinnamon rolls as desired.
- Let the shaped dough rise again.
- Bake at 375°F until golden brown.
Tips & Substitutions
For best results, ensure your warm water is between 100°F and 110°F to activate the yeast effectively. If you don't have margarine, unsalted butter can be used as a substitute. Adding a tablespoon of vinegar can enhance the bread's texture. If the dough is too sticky, gradually add more flour until you achieve a manageable consistency.
Serving Suggestions
This homemade bread is perfect for sandwiches or enjoyed warm with butter. It pairs beautifully with soups, salads, or a side of Salad Dressing Pickles. For a sweet treat, serve it with Marsha, Marsha Marshmallow Squares for dessert, or use it as a base for French toast.
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 in plastic and freeze it for up to 3 months. To reheat, simply place it in a preheated oven at 350°F for about 10 minutes to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Homemade Bread contains roughly 92 calories, with 4g protein, 18g carbohydrates, and 1g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 928mg 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 doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Ensure your water is warm, not hot. If the yeast is expired, it won't activate. Try placing the dough in a warmer location, or even near a preheating oven to encourage rising.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour, but it may result in denser bread. A good ratio is to replace up to half the all-purpose flour with whole wheat for better texture and flavor.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; it should sound hollow. You can also use a kitchen thermometer; the internal temperature should be around 190°F for perfectly baked bread.
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).