Naylor Bread: An Intermediate Recipe

Updated on December 23, 2017
BethanyHalbert profile image

I'm a global nomad who likes learning how I can make the tasty things I love, no matter where I am in the world!

Making your own bread is easier than you think

This bread recipe is adapted from “Breads and More Breads,” a recipe book from 1948 that we found at Goodwill. I love making bread at home! Once you get used to it, making bread is a lot less work than people seem to think. When I bake my own bread, I save quite a bit of money compared to store-bought bread, and I also get to try all kinds of fun variations in the recipe.

Rich but not too rich

This recipe makes a rich loaf that’s not too sweet. I use it for sandwiches and I also think it’s perfect for toasting. This bread is a good step for a beginner who wants to stretch their skills or a more skilled baker who would just like to expand their repertoire.

This bread has a kind of crumbly texture that's so yummy.
This bread has a kind of crumbly texture that's so yummy.

Ingredients

  • 1/4 cup sugar
  • 1 egg, (beaten)
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup shortening, (melted)
  • 4-5 cups flour, half whole wheat, half white

Instructions

  1. Mix the sugar and egg in a bowl.
  2. Add the yeast and beat the mixture until it is smooth.
  3. Mix in the salt, the milk, and the shortening.
  4. Stir in the flour a cup at a time. I use half whole-wheat flour and half white flour. If dough sticks to your hands, add a little more flour, but only just enough to keep it from sticking.
  5. Knead the dough for 5-10 minutes.
  6. Cover dough and set in a warm place until it doubles in bulk, about one hour.
  7. Punch the dough down and separate into loaves of your desired size and shape. You can put it on a cookie sheet or pizza stone for a flatter, rounder loaf, or in a greased bread pan for a square loaf. Let it rise again until it doubles, about 45 minutes to one hour.
  8. Punch the dough down and separate into loaves of your desired size and shape. You can put it on a cookie sheet or pizza stone for a flatter, rounder loaf, or in a greased bread pan for a square loaf. Let it rise again until it doubles, about 45 minutes to one hour.
  9. Bake at 400 degrees for 10 minutes, then turn the oven down to 350 and let it cook another 40 minutes.
  10. To make cinnamon bread instead, roll the dough out until it’s an inch thick, dot with butter, and sprinkle with brown sugar and cinnamon. Roll the dough up, let it rise for an hour, and then bake it the same way you would for a normal loaf.
All wrapped up and ready for the freezer!
All wrapped up and ready for the freezer!

Keep it fresh in the freezer

When I bake this recipe I end up with two medium-sized loaves. I leave one out to eat and the other I wrap and put into the freezer until we are ready for it.

You can see the air bubbles that form in the crust as a product of all that kneading.
You can see the air bubbles that form in the crust as a product of all that kneading.

Delicious from dawn till dusk

Naylor bread has a nice crust that’s not too crunchy and a delightful texture. The extra sugar and shortening lend it an indulgence reminiscent of dessert breads without being so extreme that you can’t enjoy it for lunch or along a savory bowl of soup.

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