Newfi Bread
Newfi Bread offers a hearty, slightly sweet flavor with molasses and butter, perfect for comforting family meals or special occasions. Its soft crumb and crisp crust make it a timeless classic.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Add butter and molasses, allowing the butter to melt.
- Add salt to the mixture.
- Gradually add flour, one cup at a time, mixing well.
- Knead the dough for 10 minutes.
- Let the dough rise in a greased bowl until doubled in size.
- Punch down the dough.
- Divide the dough into three portions and place each in a well-greased 9x5-inch loaf pans.
- Let the dough rise again until doubled in size.
- Bake the loaves at 375°F for 40 to 50 minutes or until done.
- Remove from oven, test for doneness, and remove from pans immediately.
Tips & Substitutions
For best results, use active dry yeast and ensure your water is warm but not hot to the touch, around 110°F. If you don’t have molasses, you can substitute with honey or brown sugar, adjusting the liquid accordingly. Kneading the dough thoroughly develops gluten, giving the bread its structure. If the dough is too sticky, add a little extra flour while kneading.
Serving Suggestions
This Newfi Bread is perfect for breakfast with butter and jam or served alongside soups and stews. It pairs beautifully with Delight Salad for a light lunch. For a hearty meal, enjoy it with Sour Cream Beans. Consider toasting slices and topping them with your favorite spreads or using them for sandwiches.
Storage & Reheating
Store any leftover Newfi 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 it for up to 3 months. To reheat, simply thaw at room temperature, then warm in a 350°F oven for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Newfi Bread contains roughly 2284 calories, with 11g protein, 19g carbohydrates, and 241g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 white flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. Start with 7-8 cups of whole wheat flour and gradually add more as needed, keeping an eye on the dough's consistency. You might also want to add a bit more water to compensate for the absorbency of whole wheat flour.
Why did my bread not rise properly?
Insufficient rising could be due to expired yeast or water that was too hot or too cold. Ensure the yeast is fresh and proofed properly in warm water. Additionally, make sure the dough is in a warm, draft-free place to rise; a slightly preheated oven with the light on works well.
How can I tell when the bread is done baking?
To check for doneness, tap the bottom of the loaf; it should sound hollow. You can also use an instant-read thermometer; the internal temperature should be around 190°F. If the top is browning too quickly, cover it with foil 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).