Sunday School Bread
Sunday School Bread is a soft, flavorful yeast bread with a slightly sweet taste, perfect for sharing with family or serving at special gatherings. Its warm aroma and tender crumb make it a comforting choice.
Ingredients
Instructions
- Dissolve yeast in 1/2 cup warm water.
- Combine salt, sugar, and margarine in 1 cup boiling water; mix well until margarine is melted.
- Add 1 cup cold water, beaten eggs, yeast mixture, and part of the flour.
- Beat well, then add enough flour to make a soft dough.
- Knead the dough, then place it in a large bowl.
- Refrigerate overnight.
- Shape the dough as desired.
- Let the shaped dough rise for about 1 hour.
- Bake at 375°F (190°C) for 15 to 20 minutes.
Tips & Substitutions
For a softer texture, ensure your margarine is at room temperature before mixing. If you don't have dry yeast, you can substitute with active dry yeast by using 2 1/4 teaspoons. For a sweet twist, consider adding spices like cinnamon or nutmeg. This bread can also be shaped into rolls for a fun alternative, perfect for serving with meals or alongside Microwave Cream Pie.
Serving Suggestions
This Sunday School Bread is delightful served warm with butter or honey. It pairs wonderfully with soups or stews, making it a great side for family meals. For a sweet treat, serve slices with a side of jam or alongside desserts like Million Dollar Pound Cake. Enjoy it fresh or toasted for breakfast with coffee or tea.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in a freezer-safe bag, where it can last for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes for that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday School Bread contains roughly 172 calories, with 4g protein, 18g carbohydrates, and 10g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 818mg per serving (36% 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 all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour for this recipe. While bread flour can give a slightly chewier texture, all-purpose flour works well and will yield a soft, delicious bread. Just be mindful of the consistency of the dough and adjust liquid if necessary.
What can I do if my dough doesn’t rise?
If your dough doesn’t rise, ensure that your yeast is fresh and active. If the water used to dissolve the yeast was too hot or too cold, it can affect rising. In cold weather, you might find it helpful to let the dough rise in a warm place, like an oven with the light on.
Can I add ingredients like nuts or dried fruit?
Absolutely! Adding nuts or dried fruit can enhance the flavor and texture of your bread. Just be sure to fold them in gently after the dough has formed, and adjust the flour slightly if you’re adding a lot of extra ingredients to maintain the right dough consistency.
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).