Prize Winning Bread
A hearty, flavorful homemade bread with a soft crumb and crusty exterior, perfect for family dinners, sandwiches, or as a breakfast accompaniment.
Ingredients
Instructions
- Mix the yeast, warm water, and sugar together and set aside to activate.
- Combine sugar, salt, potato flakes, and shortening together.
- Add hot tap water to the mixture.
- When the shortening is melted, add the cold water and the yeast mixture.
- Add 4 cups of flour and beat well.
- Stir in 2 or more cups of flour until the mixture is very thick.
- Gradually add the remaining flour until the dough is workable.
- Turn out the dough onto a floured board and knead until smooth.
- Place the kneaded dough in an oiled bowl and let it rise until doubled in size.
- Punch down the dough, shape into four loaves, and place in bread pans.
- Let the loaves rise for another 30 minutes.
- Bake at 350°F for 45 minutes until golden brown.
Tips & Substitutions
To enhance flavor, consider adding herbs like rosemary or thyme to the dough. If you don’t have potato flakes, instant mashed potatoes can work as a substitute. Ensure your yeast is fresh for the best rise. For a sweeter loaf, increase the sugar slightly. Kneading is crucial; aim for a smooth, elastic texture before letting it rise.
Serving Suggestions
This bread is perfect for sandwiches or served alongside soups and salads. It pairs beautifully with Vegetable Meat Dinner or can be toasted for breakfast. For a delightful snack, serve with butter or your favorite jam. It also makes a great accompaniment to Golden Punch Drink for a casual gathering.
Storage & Reheating
After baking, allow the loaves to cool completely. Store them in a plastic bag at room temperature for up to 3 days. For longer storage, wrap them tightly in foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Bread contains roughly 797 calories, with 13g protein, 54g carbohydrates, and 61g fat. It is an excellent source of vitamin C (40% of the Daily Value), dietary fiber (31% of the Daily Value), and protein (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2776mg 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 a portion of the all-purpose flour. Start with half and see how the dough feels, as whole wheat can make it denser. You may need to adjust the liquid slightly to achieve the right consistency.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast or a too-cold environment. Ensure your yeast is fresh and activated properly. If the kitchen is cool, try placing the dough in a warmer spot, like near a warm oven or in a sunny window.
How can I tell when the bread is done baking?
The bread is done when it's golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach about 190°F. Allow the bread to cool slightly before slicing for the best texture.
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).