One Loaf Bread
A classic homemade bread with a soft crumb and golden crust, perfect for sandwiches or toast, suitable for bakers of all levels seeking comfort in baking.
Ingredients
Instructions
- Mix water and yeast together and let sit for 15 minutes.
- Add sugar, salt, oleo, and egg; mix well.
- Add enough flour to make a smooth batter.
- Add half of the flour at a time, until all flour is incorporated, forming a stiff dough. Add more flour if needed.
- Pour dough out onto a well-floured board and knead until small blisters form under the surface.
- Place dough in a greased bowl to rise.
- Cover with a towel and let rise until doubled in size, about 30 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or using whole wheat flour instead of all-purpose flour. Ensure your water is warm, not hot, to activate the yeast effectively. If you're in a hurry, you can use instant yeast, which doesn’t require proofing. Kneading is crucial; you want to develop gluten, which gives the bread structure. If you find the dough too sticky, sprinkle in a bit more flour as needed.
Serving Suggestions
This one loaf bread is wonderful served warm with butter or as a side with soups and salads. For a delightful breakfast, try toasting slices and spreading with jam or honey. It also pairs beautifully with Little Molasses Cookies for a sweet treat afterward. Enjoy it alongside a hearty stew or as a base for sandwiches. Don't forget to slice it while warm for the best texture!
Storage & Reheating
Store leftover bread in an airtight container or a resealable plastic bag at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F for about 10-15 minutes to restore its crusty exterior.
Nutrition & Diet Analysis (per serving)
Each serving of One Loaf Bread contains roughly 338 calories, with 7g protein, 67g carbohydrates, and 5g fat. It is a good source of protein (15% of the Daily Value), calcium (15% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 2213mg per serving (96% 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 or insufficient warmth. Check the expiration date on your yeast, and ensure your water is between 110°F and 115°F. If the kitchen is too cool, place the dough in a warm spot, like an oven with just the light on, to encourage rising.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture will be denser. You may need to add a bit more water to achieve the right consistency, as whole wheat absorbs more moisture. Mixing half whole wheat and half all-purpose flour is a great compromise.
How can I tell when the bread is done baking?
To check if your bread is done, tap the bottom of the loaf; it should sound hollow. Alternatively, you can use a thermometer to check the internal temperature, which should be around 190°F to 200°F. If you prefer a crustier loaf, you can bake it a few minutes longer.
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).