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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 89.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 156.6 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Easy Bread calories by ingredient
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Easy Bread


From Family Fun website From Family Fun website
Number of Servings: 30


    1 tbsp. active dry yeast
    2 cups warm water
    3T flax seeds
    1 tbsp. sugar
    3 cups wheat flour
    2 1/2 -3 c white flour
    2 tsp. sea salt


Step 1
In a large bowl, dissolve the yeast in warm water. Whisk in the sugar. Add 2 cups of the flour and flax seed into the bowl. Whisk the mixture well and then let sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you're on the right track.

Step 2
Stir in the salt, then add the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. Knead for 10 minutes.

Step 3
Place the ball in a bowl rubbed with vegetable oil and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. Punch the dough down. Knead it again to remove air bubbles. For no-frills bread, divide the dough in half and roll each half into a rectangle. Fold it into thirds as you would fold a letter to put it into an envelope. Turn the ends under and place the dough, seam-sides down, in greased loaf pans. Cover the pans with plastic wrap and let the dough rise in a draft-free area for about 45 minutes.

Step 4
Preheat the oven to 400 degrees and bake the bread for 30 minutes. Remove the pans from the oven; if the bottom of the loaves sound hollow when tapped, the bread is done. Cool in the pans for 10 minutes, then transfer to a wire rack. Rub with butter or margarine for a shiny finish, if you want. Cool the loaves and wrap tightly in plastic until ready to eat. Wrapped loaves can be frozen. Makes 2 loaves.

Step 5
For a Braided Loaf: Divide the dough in half and roll it into three thick snakes, about 10 inches long. Lay the strands side by side and gently braid them. To avoid tearing the dough, braid from the center out to an end; repeat from the center to the other side. Tuck the ends under and arrange the loaf on a greased cookie sheet. Cover the loaf with plastic and let it rise in a draft-free area for 30 minutes. Repeat with the second half of dough. Brush loaves with an egg wash of 1 egg and 1 tablespoon water and sprinkle with poppy seeds, if desired. Bake for 25 minutes in a 400 degree oven. Transfer the loaves to a wire rack to cool. Wrap the cooled bread tightly in plastic until ready to eat. The wrapped loaves can also be frozen. Makes 2 loaves.

Number of Servings: 30

Recipe submitted by SparkPeople user IAMSUCCEEDING.

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