Swift Creek Mill Bread
A hearty, slightly sweet homemade bread with rich flavors, perfect for breakfast or as a side, appealing to bread lovers and those seeking comforting baked goods.
Ingredients
Instructions
- Pour simmering water over sugar, margarine, and salt.
- Stir; cool slightly and add yeast, eggs, and flour in that order.
- Let rise in a bowl until doubled in size.
- Beat down and spoon bread dough into greased pans (two loaf pans or one tube pan).
- Let rise until 1 inch from top of pan.
- Bake at 325° for 35 minutes in loaf pans or 1 hour in a tube pan.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If you're out of dry yeast, you can use an equal amount of active dry yeast but be sure to activate it in warm water first. To enhance the bread's texture, add a tablespoon of vital wheat gluten to the flour.
Serving Suggestions
This bread pairs beautifully with soups and salads, making it a versatile addition to any meal. You can also enjoy it toasted with butter and jam for breakfast. For a delightful dessert, serve with a slice of Chocolate Delight Bread Pudding for a sweet ending to your meal.
Storage & Reheating
Store leftover Swift Creek Mill Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Swift Creek Mill Bread contains roughly 671 calories, with 23g protein, 133g carbohydrates, and 5g fat. It is an excellent source of protein (46% of the Daily Value), iron (43% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 2858mg per serving (124% 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 part or all of the all-purpose flour. However, whole wheat flour will make the bread denser, so you may want to add a little more water to the dough to achieve the right consistency.
How do I know when the bread is done baking?
The bread is done when it's golden brown on the top and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F.
Can I add herbs or spices to this recipe?
Absolutely! Adding herbs like rosemary or spices such as cinnamon can give your bread a unique twist. Just mix in about 1-2 teaspoons of your chosen herb or spice when you add the flour.
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).