Quick And Easy Bread
A quick and easy homemade bread with a soft texture and classic flavor, perfect for breakfast, sandwiches, or snacking. Suitable for bakers of all levels.
Ingredients
Instructions
- Mix lukewarm water, yeast, and sugar; let stand for 10 minutes until foamy.
- Add milk, salt, and melted butter to the yeast mixture and stir well.
- Gradually add flour, mixing until the dough is no longer sticky.
- Cover the dough and let rise in a warm place for 2 hours.
- Divide the risen dough into two equal balls.
- Shape into loaves and place into bread pans or on a cookie sheet.
- Let the shaped dough rise until almost doubled in size.
- Bake at 350°F (175°C) for 30 minutes until golden brown.
Tips & Substitutions
For a fluffier texture, ensure your yeast is fresh and active before mixing. If you prefer a richer flavor, consider substituting part of the milk with buttermilk. You can also add herbs or cheese to the dough for added flavor. If the dough seems too sticky, add flour gradually until it’s manageable. Remember to keep the dough in a warm area for the best rise.
Serving Suggestions
This quick and easy bread is perfect for breakfast with butter and jam or as a side to soups and salads. It pairs beautifully with Chris' Cherry Supreme Cake for dessert. For a savory option, serve it alongside a charcuterie board or with Chive Cheese Spread. Enjoy it fresh from the oven or toasted for a delightful crunch.
Storage & Reheating
Once cooled, store the bread in an airtight container or resealable 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 slice and toast in a toaster or warm in an oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Bread contains roughly 163 calories, with 5g protein, 13g carbohydrates, and 10g fat. Note that it is relatively high in sodium, at 1385mg per serving (60% 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 all-purpose flour, but keep in mind that the texture may be denser. It's best to use a mix of both for a lighter loaf. Start with half whole wheat and half white flour to see how you like it.
How do I know when the bread is done baking?
The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature; it should be around 190°F (88°C) when fully baked.
Can I add other ingredients like nuts or dried fruit?
Absolutely! Feel free to fold in nuts or dried fruits like raisins or cranberries after mixing in the flour. Just be cautious not to overload the dough, as it may affect the rise.
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).