One Big Beautiful Loaf Of Bread
A hearty, homemade loaf of bread with a soft crumb and golden crust, perfect for sandwiches or simply enjoying with butter. Its rich, slightly sweet flavor makes it a versatile staple suitable for family meals and special occasions alike.
Ingredients
Instructions
- Dissolve active dry yeast in warm water, 105° to 115°F.
- Scald milk, then add sugar, shortening, and salt.
- Cool mixture to lukewarm temperature.
- Add the yeast mixture to the cooled milk mixture.
- Gradually add sifted flour, mixing with a spoon, then by hand until well blended.
- Place the dough on a lightly floured board.
- Knead until smooth and elastic.
- Place the kneaded dough in a greased bowl.
- Rub the top of the dough with shortening.
Tips & Substitutions
For a successful loaf, ensure your yeast is fresh; if using active dry yeast, dissolve it properly in warm water. If you’re out of shortening, unsalted butter works as a great substitute. For added flavor, consider mixing in herbs or spices. If you prefer a sweeter bread, increase the sugar slightly. Remember that the kneading process is key to developing gluten, so don't skip it!
Serving Suggestions
This loaf pairs beautifully with a warm bowl of soup or a refreshing salad. Consider serving it alongside dishes like Lo-Fat Lemon Chicken for a well-rounded meal. You can also slice it for sandwiches or toast it for breakfast with butter and jam. For a rustic touch, serve it with a side of olive oil and balsamic vinegar for dipping.
Storage & Reheating
Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to maintain its freshness. Store at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in plastic and then in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes for that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of One Big Beautiful Loaf Of Bread contains roughly 460 calories, with 5g protein, 22g carbohydrates, and 41g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1759mg per serving (76% 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 a portion of the all-purpose flour, but it may change the texture. Start with half whole wheat and half all-purpose for a balanced result. Whole wheat flour absorbs more moisture, so you might need to adjust the liquid slightly.
What should I do if my dough is too sticky?
If your dough is too sticky, gradually add more sifted flour, one tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour at once, as this can lead to a dry loaf. Kneading the dough properly should also help it come together.
How can I tell when my bread is fully baked?
To check if your bread is done baking, tap the bottom of the loaf; it should sound hollow. Additionally, the crust should be golden brown, and the internal temperature should reach about 190°F. If you have a kitchen thermometer, this is the most accurate method to ensure your bread is fully cooked.
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).