Cloud-Like Homemade White Bread

Welcome to the definitive guide for baking the best fluffy homemade white bread you’ll ever taste! This incredibly simple recipe is designed for everyone, from absolute beginners to seasoned bakers looking for a reliable, delicious sandwich bread. Imagine the irresistible aroma of freshly baked bread filling your kitchen, a scent synonymous with comfort and home. This recipe promises soft, tender loaves with a beautiful golden crust, ensuring you’ll want to make it over and over again!

Are you ready to create magnificent homemade white bread that your entire family will adore? This week, transform your kitchen into a bustling bakery as you master the art of making the perfect bread dough – one that yields loaves incredibly fluffy, tender, and beautifully golden brown. Baking bread from scratch is a deeply rewarding experience, offering both culinary satisfaction and a wholesome treat for your table. We’re here to guide you through every essential step of this delightful process, ensuring success even if you’re a first-time bread baker. Let’s embark on this wonderful culinary journey together!

The Irresistible Appeal of Homemade White Bread

There’s nothing quite like the warmth, texture, and flavor of bread baked right in your own kitchen. While store-bought options offer convenience, they simply can’t compare to the fresh taste, comforting aroma, and superior texture of a homemade loaf. Baking bread offers a unique sense of accomplishment and allows you complete control over the ingredients, ensuring a wholesome product for your family, free from unwanted preservatives and artificial additives. This guide is crafted to make the process accessible and enjoyable, demystifying common concerns and building your confidence. Soon, you’ll be enjoying warm, soft slices of your very own creation, perhaps slathered with butter, jam, or as the perfect foundation for your favorite sandwiches.

Essential Equipment for Baking Perfect White Bread

Successful bread baking begins with gathering the right tools. You don’t need a professional bakery setup; a few key items will make your journey smooth and enjoyable. Ensure you have these readily available before you begin:

• A Stand Mixer with a Dough Hook: While hand-kneading is a time-honored tradition and a wonderful meditative activity, a stand mixer significantly simplifies the process. It efficiently develops the gluten in your dough, saving considerable time and effort, and consistently yields perfectly worked dough.
• Active Dry Yeast or Instant Yeast: This is the crucial leavening agent that breathes life into your bread, causing it to rise. Always ensure your yeast is fresh and active for optimal results. If using active dry yeast, you’ll need to activate it first. Instant yeast can often be mixed directly with dry ingredients.
• Two 9×5 Inch Loaf Pans: Standard loaf pans are ideal for this recipe, allowing your dough to rise and bake into beautifully shaped loaves. Glass loaf pans are often favored for their ability to distribute heat evenly, leading to a consistent, golden-brown crust.
• A Lightly Floured Surface: An absolute must for kneading and shaping your dough without it sticking. A clean countertop, a large wooden cutting board, or a silicone mat all work perfectly.
• Large Mixing Bowl: Essential for proofing your dough during its first rise. Choose one large enough to accommodate the dough as it doubles in size.
• Clean Kitchen Towels: Used for covering the dough during both rising stages to maintain warmth and prevent a dry crust from forming.
• Accurate Measuring Cups and Spoons: Precision is paramount in baking, so make sure your measuring tools are accurate.
• Rubber Spatula or Dough Scraper: Useful for scraping down the sides of your mixing bowl and for dividing dough.
• Instant-Read Thermometer (Optional but Recommended): For checking the internal temperature of your baked bread for perfect doneness, and for ensuring your water temperature is ideal for yeast activation.

Key Ingredients for Our Fluffy White Bread Recipe

The selection of ingredients plays a pivotal role in the success of your bread. This recipe utilizes specific components chosen for their ability to deliver that incredible fluffiness and rich, buttery flavor.

• Bread Flour (NOT All-Purpose Flour): This is arguably the most critical distinction for achieving a truly fluffy loaf. Bread flour possesses a higher protein content (typically 12-14%) compared to all-purpose flour (around 10-12%). This higher protein content translates to stronger gluten development, which forms an elastic network capable of trapping the carbon dioxide gases produced by the yeast. This robust gluten structure is what gives our bread its wonderfully airy, chewy, and “uber fluffy” texture. Using all-purpose flour, while suitable for recipes like our easy dinner rolls, would result in a denser, less airy loaf for this sandwich bread.
• Evaporated Milk: This concentrated milk product adds significant richness, tenderness, and a subtle sweetness to the bread. It contributes to a wonderfully soft crumb and a beautifully golden-brown crust, enhancing the overall flavor profile.
• Granulated Sugar: Beyond merely adding sweetness, sugar serves a dual purpose. It acts as essential food for the yeast, energizing it to produce carbon dioxide and facilitating a vigorous rise. Additionally, sugar aids in the Maillard reaction during baking, contributing to the desirable golden color of the crust.
• Unsalted Butter: Incorporating butter into the dough provides a luxurious flavor, adds essential moisture, and contributes significantly to the bread’s tender, melt-in-your-mouth crumb.
• Butter Flavored Shortening (like Crisco): This ingredient is a cherished secret weapon for achieving an exceptionally tender crumb and helping the bread stay soft and fresh for an extended period. Its unique properties also make it excellent for greasing bowls and surfaces, preventing dough from sticking.
• Active Dry Yeast: The biological leavening agent responsible for making the bread rise and developing its characteristic flavor.
• Warm Water: Crucial for properly activating the active dry yeast. The ideal temperature ensures the yeast thrives without being killed by excessive heat.
• Salt: A fundamental ingredient that balances and enhances all the other flavors in the bread. It also plays a vital role in controlling the rate of yeast fermentation, ensuring a steady, controlled rise.

Yes, you read that right – this bread recipe with bread flour specifically avoids all-purpose flour to ensure maximum fluffiness and an unbeatable texture! Once your delicious loaf is baked and cooled, you’ll undoubtedly want to pair it with something equally delightful, like some homemade Huckleberry jam or your favorite spread.

Why Homemade Bread is Truly Superior

The question isn’t “why is homemade bread so good?” but rather, “how can anything else truly compare?” Anything you prepare yourself, with thoughtful care and quality ingredients, almost always surpasses store-bought alternatives in both flavor and satisfaction. Let’s be honest about that! When you bake your own homemade bread, you gain complete transparency and control over what goes into your food. You know EXACTLY what ingredients are in it, allowing you to avoid unwanted preservatives, artificial flavors, high-fructose corn syrup, or excessive sodium often found in commercial loaves.

Moreover, baking at home offers the unique flexibility to tailor your bread to specific dietary needs or preferences. While this recipe focuses on fluffy white bread, the knowledge you gain empowers you to explore variations. You could, for instance, choose to make a healthy bread by incorporating 100 percent whole wheat flour, which naturally provides more fiber, essential vitamins, and minerals compared to refined white flour. Even if you’re starting with this classic white bread, the experience of baking will open doors to endless possibilities and a deeper appreciation for your food. If you’re currently hesitant about trying bread baking, I urge you to simply try this recipe! I am absolutely confident you’ll become a lifelong believer after savoring your first warm, buttery slice.

Fluffy Homemade White Bread Recipe: Detailed Instructions

Follow these steps carefully to achieve a wonderfully fluffy and delicious loaf. Precision, temperature control, and patience are your best friends in bread making!

• 1. Prepare Your Workspace and Ingredients: Begin by gathering all your specified ingredients and necessary equipment on your clean counter. Ensure all ingredients, particularly liquids and fats, are at room temperature unless otherwise specified. This readiness ensures a smooth, uninterrupted baking process and helps ingredients combine properly.
• 2. Activate the Yeast: In a small, tall container or a measuring cup, combine ½ tablespoon of granulated sugar with your active dry yeast. Carefully pour 2 cups of warm water over this mixture. The water should be comfortably warm, slightly hotter than baby bath water (ideally between 105-115°F or 40-46°C). Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it effectively. Stir gently to combine the yeast and sugar, then set the mixture aside in a warm spot, such as a sunny window sill, for 10-15 minutes. You’ll know the yeast is active and thriving when it becomes noticeably foamy and bubbly on the surface, indicating its readiness to leaven your bread. The more robust the bubbles, the stronger and more viable your yeast!
• 3. Combine Wet Ingredients: In the large bowl of a stand mixer fitted with a dough hook attachment (or a very large mixing bowl if kneading by hand), combine the remaining ¾ cup of sugar, melted butter, evaporated milk, and salt. These ingredients will form the rich and flavorful liquid base of your bread dough.
• 4. Incorporate Flour Gradually: Measure out 5-7 cups of bread flour into a separate bowl. Begin by adding 3 cups of this bread flour to the wet ingredients in the mixer bowl. Mix on low speed until the flour is just incorporated into the wet mixture. Gradually continue adding the remaining flour, ½ cup at a time, allowing the dough to come together and firm up. Continue mixing (or kneading by hand) until the dough starts to pull away cleanly from the sides of the mixing bowl and wraps itself around the dough hook.
• 5. Achieve the Right Dough Consistency: At this stage, the dough should appear smooth, elastic, and slightly tacky to the touch, but it should not be overly sticky. To easily remove the dough from the hook or to handle it without excessive sticking, apply a little butter-flavored shortening (like Crisco) to your fingers. This prevents sticking and makes handling the dough much simpler. It’s important to avoid adding too much flour, as this can make your dough stiff and lead to dry, dense bread. Trust the feel of the dough rather than using all 7 cups if it feels right earlier.

The Art of Proofing: What is the Best Way to Proof Homemade Bread Dough?

Proofing, or the first rise, is a magical and crucial process where the yeast ferments, producing carbon dioxide gas that makes your dough expand and develop complex flavors. A proper first rise is absolutely essential for achieving light, airy, and flavorful bread.

• 1. Prepare for the First Rise: Lightly grease the inside of a large, clean mixing bowl with butter-flavored shortening or a neutral oil. With any remaining grease on your fingers, gently coat the entire surface of the dough ball before carefully placing it into the prepared greased bowl. This step is vital to prevent the dough from sticking to the bowl as it rises and to keep its surface from drying out.
• 2. Create an Ideal Warm Environment: Cover the bowl securely with a clean kitchen towel. Place the covered bowl in a warm, sunny, and draft-free environment to rise for approximately 1 hour and 30 minutes. It’s critical not to disturb the dough during this time; avoid lifting the towel or peeking too often, as temperature fluctuations can hinder the rise.
• Tips for Optimal Rising:
  • For an even more consistent and robust rise, you can place the bowl on a heated electric blanket set to its lowest setting. The gentle, consistent warmth creates an ideal microclimate for yeast activity.
  • Alternatively, many modern appliances, like an Instant Pot, offer a “Yogurt” setting (typically around 90-100°F or 32-38°C) which can also provide an excellent, controlled environment for proofing dough.
• Checking for Readiness: The dough should at least double, if not triple, in size, appearing visibly puffy, light, and full of air. A reliable test for readiness is the “poke test”: gently poke the dough with a floured finger about ½ inch deep. If the indentation slowly springs back halfway, your dough is perfectly proofed. If it springs back too quickly, it needs more time. If the indentation remains, or the dough collapses, it might be slightly over-proofed (though this is less common for the first rise).

The Importance of Punching Down Bread Dough

Is it necessary to punch down bread dough? Absolutely, yes! Punching down is a fundamental technique in bread baking that is essential for almost every style of yeasted bread. When you punch down dough, you gently deflate it, releasing the accumulated carbon dioxide gas and redistributing the yeast cells, gluten strands, and temperature throughout the dough. This crucial step serves several purposes:

• It allows for a more even and finer crumb structure in the finished bread by breaking up large air pockets.
• It redistributes nutrients for the yeast, giving it a fresh boost for the second rise.
• It helps to strengthen the gluten network further.
• It prepares the dough for its second rise and subsequent shaping into loaves.

It’s a simple, quick action that takes less than a minute but has a profound impact on your final loaf’s texture and appearance. This is also a fantastic step to involve your children in! Kids love the tactile experience of baking and can take immense pride in saying, “I helped make that!” Encouraging them to participate in the kitchen can also make them more adventurous eaters, as they’re often more willing to try foods they’ve helped create. Give this fun and educational activity a whirl with your kids this year.

• 1. Deflate the Dough: After the first rise is complete and the dough has doubled in size, gently remove the kitchen towel. Using your fist, firmly but gently punch the dough down right in the middle, causing it to deflate.
• 2. Knead Briefly: Lightly flour your workspace (a clean countertop or large cutting board is perfect). Transfer the deflated dough onto the floured surface and knead it gently for 2-3 minutes. This brief kneading redistributes the yeast, evens out the dough’s temperature, and further develops the gluten, preparing it for shaping.

How to Shape a Perfect Loaf of Bread Dough

Shaping is a key step to ensure your bread bakes into a beautiful, even loaf with a desirable crumb structure and prevents large air pockets in the final product.

• 1. Divide the Dough: Using a sharp knife or a dough scraper, carefully cut the kneaded dough into two equal parts. This recipe is designed to yield two standard loaves of bread.
• 2. Roll into Rectangles: Lightly flour a rolling pin and your clean work surface. Take one half of the dough and roll it out evenly into a large rectangle, approximately 9×12 inches, or a size that fits comfortably into your 9×5 inch loaf pan. As you roll, gently press the dough in all directions with the rolling pin to release any lingering large air bubbles. You might even hear faint popping sounds, much like little birds chirping – this indicates you’re creating a wonderfully even internal texture!
• 3. Form the Loaf Log: Starting from one of the longer sides of the rectangle, tightly roll up the dough into a neat, compact log. This tight rolling technique is crucial as it helps create a consistent internal structure and prevents large, undesirable holes in your finished bread.
• 4. Seal the Ends: Once rolled, carefully tuck under each end of the dough log. Then, firmly pinch the seam where the edges meet to thoroughly seal the layers. This essential step ensures the loaf holds its shape beautifully during the final rise and throughout the baking process. (Refer to the images below for a clear visual guide on how to properly seal the dough).
• 5. Prepare Loaf Pans for the Second Rise: Generously grease two 9×5 inch loaf pans with butter-flavored shortening (Crisco) or another preferred fat. As mentioned, glass loaf pans are often preferred for their excellent, even heat distribution. Carefully place one shaped dough log into the middle of each prepared loaf pan, ensuring the pinched seam is facing downwards.
• 6. Second Rise (Proofing in Pans): Cover the loaf pans loosely with a clean kitchen towel. Place them back in a sunny, warm, and draft-free environment for at least an hour. During this crucial second rise, the dough needs to expand significantly, ideally rising above the sides of the pan and spreading out to fill it completely. However, it’s vital to monitor this rise closely and not let the dough rise for more than 90 minutes. Over-proofing at this stage can lead to issues during baking, as detailed in the next section.

Avoiding Over-Proofing: Can You Let Bread Rise Too Long?

Yes, you absolutely can! If you let your bread dough rise for too long during either the first or, more critically, the second proofing stage, the taste and texture of your finished loaves will almost certainly suffer. This occurs because the yeast, a living organism, continues to ferment and produce gas as long as it has food (sugar) and a suitable environment. If this process extends for an excessive period, the yeast consumes all available sugars, leading to several undesirable outcomes:

• Sour, Unpleasant Taste: As the yeast ferments excessively, it produces more acidic byproducts, which can impart an overly sour, yeasty, or even alcoholic taste to the finished bread, which is usually not desired in a classic white bread.
• Weakened Structure and Collapse: The delicate gluten network, which provides the bread’s framework, can weaken and stretch too far, losing its elasticity. If the gluten structure becomes too thin and fragile, it will eventually collapse, leading to a dough that struggles to hold its shape.
• Poor Oven Spring and Dense Crumb: An over-proofed dough often lacks the “oven spring” – the final, rapid burst of rising that occurs when the dough enters the hot oven. Without this final rise, the resulting loaves will be flatter, denser, and have a more compact crumb texture rather than the desired light and airy one.
• Pale Crust: With all the sugars consumed by the overactive yeast, there might not be enough left for proper browning during baking, leading to a pale and less appetizing crust.

You can see what properly risen loaves should look like in their pans in the image below for your reference. Note how they have risen significantly, but the surface remains taut and robust. Once they reach this optimal stage, it is time to move on to the exciting part: to bake bread at home and transform your dough into golden, fluffy loaves!

Baking Your Fluffy White Bread: How Long to Bake Homemade White Bread at 375°F

Preheat your oven to a consistent 375°F (190°C) with the oven rack positioned in the middle. Proper preheating is key for even baking. Once the dough has beautifully risen in the loaf pans to its optimal state, gently and carefully place them onto the middle rack of your preheated oven. Bake for approximately 34 minutes. During this time, the tops of your loaves will transform into a gorgeous, inviting golden-brown color, and your kitchen will become permeated with an absolutely incredible, comforting aroma. To confirm doneness, the internal temperature of the bread should ideally register between 200-210°F (93-99°C) when tested with an instant-read thermometer.

Once baked, carefully remove the pans from the hot oven. Immediately, and with caution, turn the golden loaves out onto a wire cooling rack. While the bread is still hot, lightly brush the tops with a little melted butter. This not only adds a lovely, rich flavor but also contributes to a softer, more pliable crust and imparts a beautiful sheen to your finished bread.

Cooling and Storing Your Homemade Bread: How Long Does It Take?

Patience truly is a virtue, especially when it comes to cooling freshly baked bread! While it’s incredibly tempting to slice into a warm, fragrant loaf right out of the oven, resisting this urge is crucial for the best texture and flavor. Allowing homemade bread to cool completely is just as important as the baking process itself. Cooling may take a total of 45 minutes to an hour, or even longer for very large loaves. Slicing warm bread can compress its delicate crumb, making it gummy, dense, and appear undercooked. When fully cooled, your bread will slice cleanly, revealing its perfectly airy, fluffy, and resilient interior.

Once your loaves are completely cool to the touch, place them in bread bags or an airtight container to preserve their freshness and prevent them from drying out. Enjoy the delicious fruits of your labor – whether in sandwiches, toasted with your favorite spreads, or simply savored plain!

Troubleshooting: Why is My Homemade Bread So Heavy?

If your baked loaves seem abnormally dense, heavy, or lack the airy texture you desire, several factors could be at play. Understanding these can help you refine your technique for future bakes:

• Insufficient Kneading: This is a very common culprit. If the dough wasn’t kneaded enough, the vital gluten network wouldn’t have fully developed. A weak gluten structure cannot properly trap the gases produced by the yeast, leading to a compact, dense crumb and a heavy loaf.
• Inactive or Expired Yeast: If your yeast wasn’t properly activated (water too cold or hot) or was simply expired, it wouldn’t produce enough gas to make the bread rise adequately, resulting in a dense product.
• Too Much Flour: Adding excessive amounts of flour to your dough can make it stiff and unyielding. This stiffness inhibits the dough’s ability to rise and expand properly, directly contributing to a heavy, brick-like loaf.
• Under-Proofing: If the dough didn’t have sufficient time for its first or second rise, it wouldn’t develop enough air pockets. This results in a tight, dense texture because the gluten hasn’t relaxed enough to stretch with the expanding gases.
• Incorrect Liquid Temperature: Water that is too cold will slow down or prevent yeast activity, while water that is too hot will kill the yeast, both leading to little to no rise and a dense loaf.
• Too Much Salt: While essential for flavor, too much salt can inhibit yeast activity, leading to a slower rise and denser bread.

What Happens if You Over-Knead Bread Dough?

While under-kneading is a more common issue for beginners, it is indeed possible to over-knead bread dough, especially when using a powerful stand mixer. Over-kneaded dough can develop an overly tight and resistant gluten structure. This can manifest in several ways:

• Stiff and Inelastic Dough: The dough will become very stiff, difficult to stretch, and may even tear when you try to work with it. It loses its pliable, elastic quality.
• Difficulty Rising: The overly tight gluten resists stretching, making it hard for the dough to rise properly, even with active yeast.
• Tough Texture: Loaves made from over-kneaded dough often end up with a harder, chewier crust and a dry, tough interior, lacking the desired soft and fluffy texture.

If you suspect you’ve over-kneaded your dough, one potential approach is to try letting it rest and rise a little longer before shaping it. This extended rest can sometimes help the overly tight gluten relax slightly. However, it’s important to understand that you can’t truly “undo” over-worked gluten completely. Prevention is key: watch your dough’s consistency carefully while mixing and stop when it’s smooth, elastic, and tacky.

Other Delightful Bread Recipes You’ll Love

Once you’ve mastered the art of baking this wonderfully fluffy homemade white bread, you might find yourself inspired to explore even more exciting bread-making adventures! Consider diving into one of our other fantastic homemade bread recipes with yeast. For a fun, interactive project that’s absolutely perfect for getting kids involved in the kitchen, try making our wholesome honey wheat bread in a bag. Or, for a creative holiday treat that’s surprisingly simple, try our easy Easter egg bread, which cleverly uses ready-made frozen dough with yeast. Your kids will absolutely adore these creative and delicious baking activities, building lasting memories and culinary skills!

Should you miraculously find yourself with any leftover homemade bread (a truly rare occurrence, we know!), here’s a smart tip: do not slice it immediately. Instead, save the unsliced portions and cut them right when you’re ready to transform them into delicious, crispy air fryer croutons. Thick slices work best for croutons, and day-old bread is actually ideal for achieving that perfect, crunchy texture, absorbing flavor beautifully.

Fluffy Homemade White Bread

By
Justine

This easy-to-follow recipe for fluffy homemade white bread will become your go-to! It’s the perfect sandwich bread, even if you’re baking for the first time.

Prep:
1 hr 30 mins

Cook:
34 mins

Yields:
2 loaves (approx. 24 slices)

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Equipment

• Large Bowl (for proofing)
• Stand Mixer with Dough Hook (or large mixing bowl for hand-kneading)
• Measuring Cups and Spoons
• 9×5 inch Loaf Pans (2)
• Rolling Pin
• Clean Kitchen Towels

Ingredients

• 2 cups warm water (105-115°F)
• 2.5 tsp active dry yeast
• ¾ cup sugar, divided
• ¼ cup butter, melted
• 1 tbsp salt
• ½ cup evaporated milk
• 5-7 cups bread flour
• 1 tbsp butter-flavored shortening (e.g., Crisco), for greasing
• 1 tbsp butter, melted, for brushing tops

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Instructions

1. In a small bowl, combine ½ tbsp sugar and yeast. Pour 2 cups of warm water (approx. 105-115°F) over the mixture. Stir slightly and let sit in a warm spot for 10-15 minutes until foamy and bubbly, indicating the yeast is active.
2. In a large mixing bowl (or stand mixer bowl), combine the remaining sugar, melted butter, evaporated milk, and salt. Add the activated yeast mixture and mix well.
3. If using a stand mixer, attach the dough hook. Gradually add 3 cups of bread flour to the wet ingredients, mixing on low speed. Continue adding the remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball around the hook. You may not need all 7 cups of flour; stop when the dough is tacky but not sticky to the touch. Use a little shortening on your fingers if needed to handle the dough.
4. Lightly grease a large bowl with shortening. Place the dough ball in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel and place in a warm, draft-free spot (like a sunny window or on a low-heated electric blanket) to rise for about 1.5 hours, or until doubled in size. Do not disturb during this time.
5. After the first rise, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and knead for 2-3 minutes.
6. Divide the dough into two equal pieces. Roll each piece into a large rectangle (approx. 9×12 inches) with a floured rolling pin, pressing out any air bubbles. Tightly roll up each rectangle from a long side to form a log. Pinch the seam and ends to seal securely.
7. Generously grease two 9×5 inch loaf pans with shortening. Place one dough log, seam-side down, into each prepared pan. Cover with a clean towel and let rise again in a warm spot for about 1 hour, or until the dough has risen significantly above the pan edges. Do not over-proof (max 90 minutes).
8. Preheat oven to 375°F (190°C). Once the second rise is complete, place the loaf pans on the middle rack of the preheated oven. Bake for 34 minutes, or until the tops are golden brown and an internal temperature of 200-210°F is reached.
9. Immediately remove the bread from the oven and turn out onto a wire cooling rack. While hot, brush the tops lightly with melted butter. Allow to cool completely (about 45 minutes to 1 hour) before slicing for the best texture. Store in bread bags or an airtight container. Enjoy!

Video Tutorial

For a visual guide on baking this delicious white bread, watch our tutorial:

Watch the Homemade White Bread Video Guide Here!

Nutrition Information

Serving: 2oz,
Calories: 153kcal,
Carbohydrates: 26g,
Protein: 4g,
Fat: 4g,
Saturated Fat: 2g,
Cholesterol: 8mg,
Sodium: 319mg,
Potassium: 46mg,
Fiber: 1g,
Sugar: 7g,
Vitamin A: 87IU,
Vitamin C: 1mg,
Calcium: 19mg,
Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Information

Course:
Breakfast, Side Dish, Snack

Cuisine:
American

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