To Bake Bread
Homemade bread with a soft interior and crispy crust, perfect for breakfast or sandwiches, appealing to bread lovers and those seeking fresh baked goods.
Ingredients
Instructions
- Put water in a pan and add sugar and yeast, then let the yeast dissolve and see it come to the top of the water.
- Sift flour into a baking pan, add salt, then pour in the yeast mixture and add the shortening.
- Mix with your hands until the dough is stiff and well combined.
- Let the dough rise until doubled in size, punch it down, then let it rise again.
- Shape the dough and place it in a pan, then let it rise until doubled in size again.
- Bake in a 350°F (175°C) oven for about 55 minutes until golden brown.
Tips & Substitutions
For best results, use fresh yeast and ensure your water is warm, not hot, to avoid killing the yeast. If you don't have shortening, you can substitute it with butter or even coconut oil for a different flavor. Knead the dough properly to develop gluten, which helps achieve a nice rise. If you're in a hurry, try using a bread machine for faster results.
Serving Suggestions
This homemade bread pairs beautifully with soups or stews, making it an excellent side for dishes like London Broil Teriyaki. Try spreading softened butter or your favorite jam on warm slices for a delightful treat. For a fun twist, use the bread to make sandwiches or serve it alongside a fresh salad for a complete meal.
Storage & Reheating
To store leftover bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, slice the bread and freeze it in a zip-top bag for up to three months. To reheat, simply pop slices in the toaster or wrap the whole loaf in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of To Bake Bread contains roughly 635 calories, with 13g protein, 46g carbohydrates, and 47g fat. It is an excellent source of dietary fiber (38% of the Daily Value), protein (26% of the Daily Value), and potassium (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2477mg per serving (108% 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 keep in mind that the bread may be denser. You might want to use a mix of both flours for a lighter texture. Additionally, you may need to add a bit more water to the dough as whole wheat absorbs more liquid.
What do I do if my bread doesn't rise?
If your bread doesn't rise, it could be due to inactive yeast or the dough being in a cold environment. Make sure your yeast is fresh by testing it in warm water with a bit of sugar before use. If the dough is too cold, place it in a warm spot, like near a preheated oven, to encourage rising.
How can I tell when the bread is done baking?
To check if your bread is done, tap the bottom of the loaf; it should sound hollow. You can also use a thermometer; the internal temperature should reach about 190°F (88°C). A golden-brown crust is another good indicator that your bread is ready to be removed from the oven.
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).