Old Recipe For Homemade Bread
A classic homemade bread with a tender crumb and slightly sweet flavor, perfect for breakfast, sandwiches, or as a side for hearty meals, suitable for all baking enthusiasts.
Ingredients
Instructions
- Add yeast to lukewarm water and 1 teaspoon of sugar; set aside to activate.
- In a saucepan, heat the milk until scalded; add shortening, 2 tablespoons of sugar, and salt. Cool to lukewarm.
- Combine the yeast mixture with the cooled milk mixture.
- Gradually add flour and knead until a soft dough forms.
- Let the dough rise until doubled in size, about 1 to 1.5 hours.
- Punch down the dough, shape into buns or loaves, and let rise again until doubled, about 30 minutes.
- Bake at 350°F (175°C) until golden brown, approximately 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or molasses to the milk mixture. If you don't have shortening, butter or vegetable oil can be used as substitutes. Ensure the water is lukewarm, as water that is too hot can kill the yeast. Be patient while the dough rises; a warm, draft-free environment helps it to rise effectively.
Serving Suggestions
This homemade bread is perfect for sandwiches, toasted with butter, or served alongside soups and stews. It pairs beautifully with Touchdowners for a satisfying meal. For an extra touch, consider spreading homemade jam or honey on warm slices. Serve it as a side with an Orange Congealed Salad(Low Cal) for a refreshing contrast.
Storage & Reheating
Store any leftover bread in a plastic bag at room temperature for up to 3 days. For longer storage, wrap the bread tightly in foil or plastic wrap and freeze for up to 3 months. To reheat, wrap in aluminum foil and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Recipe For Homemade Bread contains roughly 220 calories, with 5g protein, 37g carbohydrates, and 6g fat. It is a good source of iron (12% of the Daily Value) and protein (10% 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 whole wheat flour for all-purpose flour, but you may need to adjust the liquid slightly as whole wheat flour absorbs more moisture. Start with a 50/50 blend of whole wheat and all-purpose for the best results.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to expired yeast or a cold environment. Ensure your yeast is fresh, and try placing the dough in a warm area, such as near a preheated oven, to encourage rising.
How can I tell when the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F (88°C) 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).