Opal'S Bread
Opal's Bread offers a classic homemade loaf with a tender crumb and golden crust, perfect for sandwiches or simply with butter, appealing to bread lovers of all skill levels.
Ingredients
Instructions
- Put yeast in warm water. Do not stir; set aside and let rise or work.
- Mix eggs, salt, sugar, Crisco, warm milk, and bread flour.
- Add yeast mixture to the flour mixture and let rise in a bowl.
- Knead the dough, poke down, and knead again.
- Divide the dough into 3 loaves.
- Bake at 350°F (175°C) for 15 to 20 minutes or until golden brown.
Tips & Substitutions
For a fluffier texture, ensure your warm milk and water are not too hot, as high temperatures can kill the yeast. If you don’t have Crisco, you can substitute with unsalted butter or vegetable oil. This dough is versatile; feel free to add herbs or spices for a unique flavor. For a sweeter bread, increase the sugar slightly.
Serving Suggestions
This bread is perfect for breakfast with butter or jam, or as a side with soups and salads. It pairs beautifully with Apple Pie(All American) for dessert, making it a delightful end to a meal. For a more savory option, serve it alongside a hearty stew or with Wagon Wheel Dip for a fun appetizer.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, freeze the loaves wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Opal'S Bread contains roughly 829 calories, with 32g protein, 160g carbohydrates, and 7g fat. It is an excellent source of protein (63% of the Daily Value), iron (50% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of calcium. 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 bread flour?
Yes, you can substitute whole wheat flour for part of the bread flour, but it may require adding more water to achieve the right dough consistency. Whole wheat flour tends to absorb more moisture, so start with a blend of 50% whole wheat and 50% bread flour.
How do I know when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also check with a thermometer; the internal temperature should reach about 190°F. If the top is browning too quickly, cover it loosely with aluminum foil during baking.
Can I make this dough in advance?
Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Just allow it to come to room temperature before shaping and baking. This method can enhance the flavor and texture of the bread, making it even better.
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).