Yeast Bread
This classic yeast bread offers a warm, soft crumb with a slightly sweet flavor. Perfect for breakfast, sandwiches, or alongside hearty meals, it appeals to bread enthusiasts and home bakers alike. Its simple ingredients and straightforward process make it accessible for bakers of all levels.
Ingredients
Instructions
- Scald the milk and measure it.
- Add the yeast cake, sugar, and salt; mix thoroughly.
- Add about half of the flour and mix well.
- Add the shortening and remaining flour.
- Knead the dough quickly and lightly until it is smooth and elastic.
- Grease lightly and allow to rise in a warm place (80°F) until doubled in bulk, about 2 hours.
- Punch down the dough.
- Let it rise again for about 45 minutes.
- Mold into loaves and let rise for about 1 hour.
- Bake at 380°F until done.
Tips & Substitutions
For best results, ensure your milk is scalded but not boiling when adding the yeast. If you don't have cake yeast, use 2 1/4 teaspoons active dry yeast instead. Knead the dough until it is smooth and elastic, about 10 minutes. Remember that a warm environment helps the dough rise faster; if your kitchen is cool, consider placing the bowl in a slightly warmed oven.
Serving Suggestions
This yeast bread is perfect for sandwiches, toasted with butter, or enjoyed with jam. Pair it with soups or salads for a wholesome meal. It complements dishes like Sally'S Pork Chop Casserole beautifully. For a delightful brunch, serve it alongside Broccoli Corn Muffins and a fresh fruit salad.
Storage & Reheating
To store leftover bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer bag for up to 3 months. To reheat, place slices in a toaster or wrap the whole loaf in foil and warm it in a preheated oven at 350°F.
Nutrition & Diet Analysis (per serving)
Each serving of Yeast Bread contains roughly 363 calories, with 5g protein, 55g carbohydrates, and 14g fat. It is an excellent source of iron (24% of the Daily Value), calcium (22% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 669mg per serving (29% 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 of the all-purpose flour, but keep in mind that it may result in a denser loaf. Try using half whole wheat and half all-purpose to maintain a good texture.
What should I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast or a cold environment. Ensure your yeast is fresh and try placing the dough in a warm area, such as near a heater or in a turned-off oven with the light on.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom lightly; it should sound hollow. You can also use a thermometer to ensure the internal temperature reaches about 190°F for a fully cooked loaf.
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).