Quick-Rise Bread
A quick and easy homemade bread with a soft texture and slightly sweet flavor, perfect for sandwiches or as a side for any meal, suitable for beginners and bread lovers alike.
Ingredients
Instructions
- Stir together the yeast, dry milk, salt, and 3 cups of flour until well blended.
- Add the warm water, honey, egg, and oil to the mixture.
- Mix at medium speed for 3 minutes with an electric mixer.
- Add enough flour to make a stiff dough.
- Knead the dough for 8 to 10 minutes.
Tips & Substitutions
For a quicker rise, ensure your warm water is at the correct temperature (105°F or 41°C) to activate the yeast effectively. If you don't have nonfat dry milk, you can substitute it with regular milk or omit it altogether, though this may slightly affect the texture. Consider using a stand mixer for kneading if you have one, as it can save time and effort.
Serving Suggestions
This Quick-Rise Bread is perfect for sandwiches or served alongside soups and salads. For a delightful breakfast, try toasting slices and spreading them with butter or jam. It also pairs beautifully with Willard Long'S Chocolate Chip Oatmeal Cookies for a sweet treat. Serve it with a hearty stew or enjoy it as a side with your favorite vegetarian recipes.
Storage & Reheating
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight bag for up to three months. Reheat slices in a toaster or wrap in foil and warm in the oven for a few minutes to restore freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Quick-Rise Bread contains roughly 695 calories, with 23g protein, 133g carbohydrates, and 7g fat. It is an excellent source of protein (46% of the Daily Value) and iron (38% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2639mg per serving (115% 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, but be aware that it will yield a denser bread. Start with a 50-50 blend and adjust the liquid as needed since whole wheat flour absorbs more moisture.
What should I do if my bread doesn't rise?
If your bread doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh by checking the expiration date. Additionally, make sure your water is warm enough, as too hot or too cold water can kill the yeast. If all else fails, try a warm, draft-free area for better results.
How can I tell when the dough is kneaded enough?
The dough is kneaded enough when it becomes smooth and elastic, typically after 8 to 10 minutes of kneading. Perform the 'windowpane test' by stretching a small piece of dough; if it stretches thin without tearing, it's ready for the next step.
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).