To give basic chocolate cupcakes a fresh new look, this recipe for cream cheese-filled cupcakes calls for chocolate cake mix and a combination of cream cheese and chocolate chips. Apply cream cheese or chocolate frosting to cupcakes after they have cooled.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 3 cups sifted all-purpose flour
- 1 ¼ cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons shortening
- 2 tablespoons white sugar
- 2 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon butter, melted
Instructions
- Combine 1 1/4 cups sifted flour, warm water, shortening, sugar, salt, and yeast in a large bowl; beat by hand for 300 strokes or with an electric mixer for 3 minutes. Mix in remaining 1 3/4 cups sifted flour, scraping the bowl often, until dough is smooth. Cover with a clean cloth and let rise until doubled in volume, about 1 hour.
- Lightly grease a 9×5-inch loaf pan. Punch dough down gently; it will be sticky. Spoon into the prepared loaf pan, patting it down and shaping it with floured hands. Cover and let rise for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Uncover dough and bake in the preheated oven until golden brown, about 45 minutes.
- Remove from the oven and place on a cooling rack. Brush melted butter over top and let cool.
- All yeast bread doughs rise best at about 85 degrees F (29 degrees C), so inside a gas oven with a pilot light is ideal. If you don’t have a gas oven, simply place a bowl of hot water on the bottom shelf of your oven and place your dough on an upper shelf.
Reviews
Love the flavor and the texture , I’ve done the recepie multiple time already , I used olive oil instead of shortening. I tried sprincle sunflower seeds and oats before oven time and worked , tried with less salt too.
I made this yesterday for the first time. The instructions were easy to follow. The texture is great. Taste is good. Makes great toast. This recipe is a keeper
Haven’t made bread in a long time, and it was a kneaded bread. Did what someone suggested which was sifted the flour. Did not rise real high. But it had an awesome texture. I buttered the outside with a stick of butter after I took it out of the pan. Now has a nice, slightly crispy but soft buttery crust. Will make again!
Too salty. Less salt next time by 1 teaspoon.
So simple and WOW it is soooo good. My wife and I ate half the loaf after it cooled. Next time I will reduce the salt as the taste is a little to salty for use. Used olive oil for the shortening and baked it for 35 minutes. Can not wait to make another loaf.
Loved it! Super easy to make, and we LOVED the yummy buttery crust you create after baking!! 😀 Yes, this may be “dense” by some standards–it’s definitely not your fluffy, spongy WonderBread. lol. I make a lot of whole grain artisan loaves so to me this was medium-dense 🙂 It makes excellent toast, amazing French toast, and held up decently well for sandwiches (not too crumbly). The only thing I will change next time is less salt–I’ll use 1.5 teaspoons instead of 2.
I followed the directions and did not get a batter. I got something that, when using the hand mixer, looked more like a crumb topping. My flour may have settled, but this would be why you have to either sift flour or specify measurements. I did not finish the recipe.
I’ve made this loaf over and over and over — two loaves yesterday. I’ve apparently become a bakery during the quarantine. Anyway, it’s quick, easy, and reliably turns out. This is the perfect loaf for a beginner and a great loaf when you just need bread fairly quickly. We substitute two tbsp. of EVOO for the shortening and it turns out beautifully. Highly recommend.
It turned out very good. I used vegetable oil instead of shortening and half of the salt and sugar and it turned out great. My family really likes it. The loaf is smaller than I would like, so next time I plan to triple the recipe and use two larger bread pans and see how it works out. It was very easy to make!!
I made this and it turned great. Two suggestions: cook for 1/2 hr with top on. Take top off for last 15 minutes and throw 1/4 cup water into oven for a nice crispy crust. Turns lighter than other versions I have made and I like that.
I’m swooning over this bread, even as I type. lol. The flavor is extraordinary, the texture is moist and chewing, and the process is simple and quick. I made a few mistakes, like using too much yeast (it kept collapsing in on itself because there was too much gas being produced for the structure of one loaf too support it, especially at the high altitude of 5500′. Other than the poor performance of the final rise that failed to produce the beautiful rounded, plump top, my loaf of bread is superb. While warm I buttered a slice and spread it with orange marmalade, which made for a perfect dessert. The saltiness of the bread kept the sweetness of the jam from being too much.
Simple to make, and delicious.
I have made this recipe several times and it has always turned out very well. My family loves it. I leave out the salt and use only 1/2 the amount of sugar. Rosie
I would like to know why that every loaf of bread that I make falls apart when I cut it. They are tender and soft but get so crumbly so quickly
Simple and tasty just the way I like it
Sorry, this recipe didn’t work for me. The bread was crumbly.
Super easy delicious bread. I used butter flavored Crisco. I think it needed just a touch more salt and next time I’ll add a little more, but I’ll definitely make this again.
It was good but not as yeasty as I like. It was almost doughy while hot but when it cooled a little I smothered in butter and all was well. It was the easiest white bread I’ve made and I definitely will make it again. My husband wanted some hot bread so this is a late in the afternoon bake, for dinner. Sooo easy.
Great great bread!!!!! I bake it all the time! My family loves it, just to eat or Holiday’s, it doesn’t matter. From the first time I made the whole family said that I need to make this for every holiday or just make it everyday!
This bread is so easy to make and tastes wonderful! My family loves it and I have made three loaves in a week!
OMG THE BEST………….. TOTALLY LOVE IT………….