Who wouldn’t throw up their hands trying to decide what to buy?ĭietitian Laura Jeffers, MEd, RD, LD, helps break down which bread is healthier and what you should stay far away from. Patrol the bread aisle and you’ll see terms like whole wheat, multigrain, seven-grain, 12-grain, all-natural, organic and enriched, to name a few. Sometimes, a refined loaf of bread can masquerade as something more nutritious. We do not endorse non-Cleveland Clinic products or services. Advertising on our site helps support our mission. This loaf will bake between 45 – 55 minutes.Cleveland Clinic is a non-profit academic medical center. You will know your loaf is done when it’s risen and when tapped sounds hollow. Avoid over baking – Again, over baking will result in dry bread.Over mixing may result in a dry crumbly loaf.
You just want to to come together and then gently knead for about 30 seconds. Don’t over mix – This dough doesn’t require much mixing at all.Brush with melted butter (image not shown) Baked between 45 – 55 minutes Cool – Remove from oven and place on a wire rack to cool.Ĭombine dry ingredients in a large bowl Add the softened butter Mix in with your fingers until crumbly Add the milk and whisked egg Stir to combine Place the dough ball on a lightly floured surface and knead it just until it completely comes together, about 30 seconds Form dough into a round and flatten to about 2-3 inches in thickness.It will be cooked through when it sounds hollow when you tap it on the bottom. Bake – Bake between 45 – 55 minutes or until golden, puffed up and cooked through.Shape – Shape into a round and flatten it out to about 2 inches in height.Knead (not like yeast dough, just for seconds) – Turn out the dough onto a lightly floured surface and knead just a few times.Stir to combine until it comes together into a dough.
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