Ryan'S Bread
Ryan's Bread offers a hearty, slightly sweet flavor with a chewy crust, perfect for breakfast or sandwiches, appealing to bread lovers and home bakers alike.
Ingredients
Instructions
- Heat butter and water until warm (120°F).
- Mix the warm butter and water into all the other ingredients; blend well.
- Add 1 cup of whole wheat flour; mix well again.
- Knead the dough thoroughly.
- Place the dough in a greased bowl.
- Let it rise for about 2 hours; then punch it down and knead again.
- Shape the dough and place in a greased bread pan.
- Let it rise again.
- Bake in a 375°F oven for 40 minutes.
- Cool the bread on a rack before slicing.
Tips & Substitutions
For a lighter texture, you can replace some of the bread flour with all-purpose flour. If you don’t have dry milk powder, use regular milk instead, adjusting the water accordingly. Ensure your yeast is fresh for optimal rise, and consider adding herbs or seeds for flavor variation. Knead thoroughly to develop gluten, which will improve the bread's structure.
Serving Suggestions
This bread is perfect for sandwiches or as a side to soups and salads. Try it toasted with butter or served alongside a fresh salad. It pairs beautifully with Tasty Pancakes for a delightful brunch spread. For a heartier meal, serve alongside Theresa Shea's Baked Turnips for a comforting combination.
Storage & Reheating
Once the bread has cooled completely, wrap it in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it, placing parchment paper between slices to prevent sticking. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ryan'S Bread contains roughly 234 calories, with 7g protein, 40g carbohydrates, and 5g fat. It is a good source of protein (14% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1048mg per serving (46% 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 bread flour?
While you can use whole wheat flour, it may result in denser bread. A blend of whole wheat and bread flour is recommended for the best texture. If substituting entirely, consider adding vital wheat gluten to improve the rise.
What if my dough isn't rising?
If your dough isn't rising, check the yeast's freshness. Warm water should be around 120°F; too hot can kill the yeast. Make sure to let it rise in a warm, draft-free environment. If necessary, give it more time to rise before baking.
Can I add ingredients like nuts or fruits?
Absolutely! You can fold in nuts, seeds, or dried fruits like raisins or cranberries during the mixing stage. Just be mindful not to add too much, as it can affect the bread's rise and 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).