Quick Wheat Bread
A soft, quick wheat loaf with a touch of sweetness, perfect for sandwich spreads or toast, ideal for home bakers seeking a fresh bread in under an hour.
Ingredients
Instructions
- Stir the lukewarm water, sugar, and yeast together in a small bowl.
- Let the yeast mixture stand in a warm place.
- In a large bowl, beat together the egg, 1 cup of lukewarm water, 1/4 cup sugar, 2 Tbsp melted margarine, and 3/4 tsp salt.
- Stir in the yeast mixture.
- Add flour, 1 cup at a time, mixing well after each addition.
- Mix in the last cup of flour by hand.
- Divide the dough and place it into two greased loaf pans.
- Cover with a damp cloth or plastic wrap and let rise until doubled in bulk, about an hour.
- Preheat the oven to 350°F (175°C).
- Bake the loaves for 30 minutes.
- Remove from the pans immediately.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with bread flour. If you're out of margarine, melted butter works equally well. Ensure the yeast is fresh for optimal rising. If the dough is too sticky, sprinkle a little extra flour while kneading. Use a kitchen thermometer to check that your lukewarm water is between 100°F and 110°F for best yeast activation.
Serving Suggestions
This Quick Wheat Bread is perfect for breakfast with butter and jam or as a side for soups and stews. It pairs beautifully with 'Ole Time' Potato Casserole for a comforting meal. You can also enjoy it toasted with avocado or as the base for delicious sandwiches. Consider serving it with a fresh salad for a light lunch.
Storage & Reheating
To store leftovers, wrap the cooled loaves in plastic wrap or aluminum foil and keep them at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight container for up to three months. To reheat, simply pop slices in a toaster or warm the whole loaf in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Wheat Bread contains roughly 244 calories, with 5g protein, 40g carbohydrates, and 7g fat. It is a good source of iron (11% 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 it may result in a denser loaf. To adjust for this, consider adding a bit more water to the dough to achieve the desired consistency. Mixing half whole wheat and half all-purpose flour can also provide a nice balance.
What can I do if my bread doesn't rise?
If your bread doesn't rise, it could be due to inactive yeast. Make sure to check the expiration date on your yeast packet. Additionally, ensure the water temperature is correct; too hot or too cold can kill the yeast. If the dough is in a cold environment, try moving it to a warmer spot to encourage rising.
How do I know when my bread is done baking?
You can tell your bread is done baking when it has a golden-brown crust and sounds hollow when tapped on the bottom. An internal temperature of 190°F to 200°F indicates that it is fully baked. If you have a kitchen thermometer, this is a reliable way to check for doneness.
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).