Oregon Bread
Oregon Bread is a hearty homemade loaf featuring a tender crumb and flavorful cheese topping, perfect for casual gatherings or comforting family meals.
Ingredients
Instructions
- Combine yeast, shortening, sugar, salt, and 3 cups of the flour in a large mixing bowl.
- Heat milk to 120° to 130°F.
- Add the heated milk to the yeast mixture and beat 200 strokes.
- Stir in as much of the remaining flour as possible to form a dough.
- Knead the dough on a floured surface for 10 minutes.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise until doubled in size, about 45 minutes to 1 hour.
Tips & Substitutions
For a twist, consider using pepper jack cheese instead of Monterey Jack for added spice. If you don't have scallions, chopped onions can be a good substitute. Ensure your milk is at the correct temperature to activate the yeast properly; too hot can kill it. Kneading well is crucial for a good texture, so don't skip that step!
Serving Suggestions
Oregon Bread is delicious on its own but pairs beautifully with soups or salads. Try serving it alongside a creamy potato soup or a fresh garden salad for a complete meal. It also works well as a base for sandwiches. For a sweet treat, consider serving it with Phyllis Buchsbaum'S Chocolate Chip Cake for dessert.
Storage & Reheating
Store any leftover Oregon Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, slice and warm in a preheated oven at 350°F for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Oregon Bread contains roughly 1023 calories, with 25g protein, 119g carbohydrates, and 50g fat. It is an excellent source of protein (51% of the Daily Value), iron (40% of the Daily Value), and calcium (23% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2774mg per serving (121% 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 part of the all-purpose flour, but it might change the texture. Start with 1-2 cups of whole wheat flour and the rest all-purpose for better results. This will add more fiber and a nutty flavor to the bread.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size. You can test it by gently pressing your finger into the dough; if the indentation remains, it's ready. If it springs back, let it rise a bit longer.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it might be due to inactive yeast. Make sure your yeast is fresh and your milk was at the right temperature. You can try placing the dough in a warmer spot or giving it more time to rise. If it fails, consider starting over with fresh ingredients.
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).