Luncheon Bread
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic, tender yeast-leavened bread perfect for luncheons, designed to be pulled apart and served warm. This simple recipe yields a light, airy loaf that pairs beautifully with butter or jam.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 2.5 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Bread pan
- Tube pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 | Eggs | Beaten |
| 3 tbsp | Sugar | Granulated |
| 1/2 cup | Margarine | Softened |
| 2 cups | Flour | All-purpose |
| 1/2 tsp | Salt | Fine |
| 2 cakes | Fresh Yeast | Dissolved |
| 3 tbsp | Milk | Warm |
Instructions
Preparation and Mixing
- Beat 3 eggs with 3 tbsp sugar in a large mixing bowl.
- Add 1/2 cup soft margarine, 2 cups flour, and 1/2 tsp salt to the mixture.
- Dissolve 2 cakes fresh yeast in 3 tbsp warm milk and add to the batter.
- Beat the mixture well for 3 minutes until smooth.
Rising and Baking
- Place the dough into a greased bread pan or a 9-inch tube pan.
- Let the dough rise in a warm spot until doubled in size, approximately 2 1/2 hours.
- Bake in a preheated hot oven at 400°F for 20 minutes until golden brown.
- Serve piping hot, pulling the bread apart at the table using two forks.
💡 Make-Ahead & Storage: The dough can be prepared and placed in the pan, then refrigerated for a slower rise, though it is best baked fresh.
Original Recipe Scan
