Quick Yeast Bread
A quick and easy yeast bread with a soft interior and golden crust, perfect for sandwiches, breakfast, or as a side for any meal, suitable for beginners and families.
Ingredients
Instructions
- In a large mixing bowl, combine the lukewarm water, dry yeast, sugar, shortening, and salt.
- Gradually stir in the flour until thoroughly mixed.
- Cover the bowl and let the mixture rise for 30 to 45 minutes.
- Punch down the dough and shape into rolls with floured hands, or place in a greased loaf pan.
- Let rise until doubled in bulk.
- Bake at 425°F until golden brown.
Tips & Substitutions
For a quicker rise, ensure your water is at the right lukewarm temperature, around 110°F. If you're out of shortening, you can substitute with butter or oil. To enhance flavor, consider adding herbs or garlic powder to the dough. If the dough feels too sticky, add a little extra flour while kneading.
Serving Suggestions
This quick yeast bread is perfect for sandwiches or served alongside soups and salads. Try it with a spread of butter or jam, or pair it with Melon-Strawberry Compote for a fresh twist. It also complements hearty meals, like Pork Chops-Barbecued, making it a versatile addition to any dinner table.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply pop the bread into a warm oven for a few minutes until heated through, which revives the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Yeast Bread contains roughly 125 calories, with 3g protein, 24g carbohydrates, and 3g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1836mg per serving (80% 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 the texture may be denser. For best results, consider using a blend of whole wheat and all-purpose flour, starting with a 50-50 ratio and adjusting based on your preference.
How do I know 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 kitchen thermometer; the internal temperature should reach 190°F. Keep an eye on the color to avoid overbaking.
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).