When I was growing up my ultimate breakfasts or a snack was butter and honey spread on a slice of freshly baked bread, which looked much like this Homemade Butter Bread.

It is rather a sweet memory of weekends that I would spend at my grandma’s house. Especially in the wintertime.

I can still smell the freshly baked bread or biscuits. She would pull out of the old-fashioned wood-burning oven just in time for our breakfast

The aroma of warmth, happiness, and comfort is still very much alive in me. Now that I have my own kids I cannot help but have a smile on my face when they inhale the aroma of freshly baked butter loaf.

I look at those happy faces and have happy thoughts going through my head. Yes! The cycle continues, and now I am making those memories for my kids.

They will grow up just like me and the warm pleasant smell of homemade butter bread will remind them of their childhood, too.

We absolutely love making quick sandwiches or spreading it on warm baked goodies in the morning for their breakfast before school. It almost hugs your belly with every bite.  

Without further ado let’s make yummy butter bread together, shall we?!

TAP HERE FOR MORE AMAZING BAKED RECIPES; BREAD, ROLLS, ETC.

Anyhow, if you make this Homemade Butter Bread or any other recipe from my site, please tag me on Instagram @sandraseasycooking because I respond if not immediately then in a day when I see it.

Furthermore, do not forget to use hashtag #sandraseasycooking so your dosh is visible to everyone. Thank you for all your support in advance!

NO-KNEAD HOMEMADE BREAD

Yield: 1 loaf

Homemade Butter Bread

Print

Easy, delicious, and tasty butter sandwich bread. Makes about 2 smaller loaves or one larger.

Prep Time 10 minutes

Bake Time 45 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

• 2 ¼ teaspoons Dry Yeast 1 package
• 1 ½ cups Lukewarm Milk 355ml
• 2 tablespoon Sugar 25g
• 3/4-1 tablespoon Kosher Salt 12g-17g
• 3 tablespoons Unsalted Butter 43g, melted, more for greasing a baking loaf pan and on top of the bread.
• 2 Large Organic Egg
• 1 Egg Yolk
• 5 cups All-purpose Flour 625 grams, a bit more if needed for kneading, etc.

Instructions

1. In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Wait for a minute or two then add the remaining warm milk, the sugar, and the butter. Lastly, add the eggs and egg yolk.
2. While measuring and sifting the 5 cups flour add salt as well, then combine it with the wet ingredients.
3. Using paddle attachment mix it all together until smooth, about 2 to 3 minutes. Switch to hook attachment and knead on low speed, add more flour only if necessary until dough is stiff and slightly sticky, about 10 minutes or so.
4. Grease a large bowl with butter and turn the dough out into the bowl. Flip over the dough so the greased side is up, cover with plastic wrap or a kitchen towel, and set in a warm area like turned off the oven or microwave until doubled in size, about 1 hour. Read notes for tips.
5. When the dough has doubled in size, turn it out onto the floured surface and knead for about 3 to 5 minutes. Return to a greased bowl, cover, and let rise again for 30 more minutes.
6. Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
7. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
8. Butter two 9×5 loaf pans. You may make it in a circular pan as well if you do not have a loaf pan.
9. Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 375 degrees and bake for an additional 35-40 minutes, or until loaves sound hollow when tapped, the top should be brown. Remove loaves from pans and let cool on wire racks. Cover the bread with a clean cotton towel.

Notes

Do not cut the bread while still piping hot because it can cause density. Wait for at least 30 minutes.

For a fluffy loaf, punch down the dough after this first rise and knead it again. Not only does the extra kneading and the second rise produce stronger gluten, but it also distributes the yeast and its gases evenly throughout the dough in smaller pockets. The end result is a loaf with a lighter, finer crumb.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Print

Homemade Butter Bread

Easy, delicious and tasty butter sandwich bread. Makes about 2 smaller loaves or one larger. 

Course Bread

Cuisine American

Keyword baking, bread,

Prep Time 10 minutes

Cook Time 40 minutes

Resting time in all from 1.5 hrs to 2 hours

Total Time 50 minutes

Servings 12 Servings

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 ¼ teaspoons Dry Yeast 1 package
• 1 ½ cups Lukewarm Milk 355ml
• 2 tablespoon Sugar 25g
• 3/4-1 tablespoon Kosher Salt 12g-17g
• 3 tablespoons Unsalted Butter 43g, melted, more for greasing a baking loaf pan and on top of the bread.
• 2 Large Organic Egg
• 1 Egg Yolk
• 5 cups All-purpose Flour 625 grams, a bit more if needed for kneading, etc.

Instructions

1. In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Wait for a minute or two then add the remaining warm milk, the sugar, and the butter. Lastly, add the eggs and egg yolk.
2. While measuring and sifting the 5 cups flour add salt as well, then combine it with the wet ingredients.
3. Using paddle attachment mix it all together until smooth, about 2 to 3 minutes. Switch to hook attachment and knead on low speed, add more flour only if necessary until dough is stiff and slightly sticky, about 10 minutes or so.
4. Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm area like turned off the oven or microwave until doubled in size, about 1 hour. Read notes for tips.
5. When the dough has doubled in size, turn it out onto the floured surface and knead for about 3 to 5 minutes. Return to greased bowl, cover and let rise again for 30 more minutes.
6. Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
7. Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.

8. Butter two 9×5 loaf pans. You may make it in a circular pan as well if you do not have a loaf pan.

9. Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 375 degrees and bake for an additional 35-40 minutes, or until loaves sound hollow when tapped, the top should be brown. Remove loaves from pans and let cool on wire racks. Cover the bread with the clean cotton towel.

Recipe Notes

Do not cut the bread while still piping hot because it can cause the density. Wait for at least 30 minutes.

For a fluffy loaf, punch down the dough after this first rise and knead it again. Not only does the extra kneading and the second rise produce stronger gluten, but it also distributes the yeast and its gases evenly throughout the dough in smaller pockets. The end result is a loaf with a lighter, finer crumb.

 

[amazon_link asins=’B00WU4L7N8,B0029JQEIC,B000LRFVHE,B00005UP2P’ template=’ProductGrid’ store=’welcosblog00b-20′ marketplace=’US’ link_id=’62299f29-ba5e-45b9-92b7-ec4227b6e13b’]

One of my favorite cakes are ones that are infused with lemons, especially this tasty Lemon Poppy Seed bread.

I still love creamy chocolate cakes, ice-cream cakes and of course with loads of nuts, but there is something so tempting and delicious once you take a bite of lemon cake. Goodness, you can smell it almost in an instant.

Probably the easiest cake is lemon poppy seed cake or a bread. For me, this is more like a cake than a bread. However, that is just my opinion!

Click here for amazing bread recipes

My kids love this bread for breakfast with a cup of warm milk just before school, but me, I love it with my afternoon cup of warm tea.

Yield: Makes 1 Loaf

Lemon Poppy Seeds Bread

Print

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon Salt
• 1/4 cup Canola oil, you can use unsalted butter instead
• 1/2 cup Sugar (151g)
• ¼ cup lemon juice and zest of 1 lemon
• 2 large Eggs
• 1 cup, 8 oz Buttermilk
• 1 tablespoon plain Yogurt, you can use lemon yogurt/Greek yogurt
• 1 Tablespoon Poppy Seeds
• Lemon Glaze:
• 1/3 cup sugar
• Juice of 1 lemon
• Juice of 1 lemon

Instructions

1. Preheat the oven to 350 F and coat a loaf pan with oil or unsalted butter. You can line the baking pan with the parchment paper to prevent the bread from sticking as well.
2. In a medium mixing bowl combine: flour, baking powder, baking soda, and salt; Set aside.
3. In the other bowl of an electric mixer combine oil, sugar, lemon juice and zest, eggs, yogurt, and buttermilk. Beat until well blended. Add flour mixture and poppy seeds, then mix until just combined. Pour into prepared oiled pan.
4. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
5. While the bread bakes, combine sugar and lemon juice in a small saucepan. Heat on low until sugar is melted, then brush over warm bread while it’s still in the pan.
6. Transfer pan to a cooling rack and let rest for one hour. Line the rack with aluminum foil, then run a small sharp knife around the edge of the pan and gently remove the loaf. Place on prepared rack rounded side up and let cool completely

Thicker Glaze:

• 1 cup confectioners’ sugar
• Juice of 1 lemon (about ¼ cup)

1. Place confectioners' sugar in a medium bowl or liquid measuring cup; 
2. Stir in lemon juice (glaze should be thick, yet pourable). 
3. Add more sugar or lemon juice, if needed, to achieve the consistency that you like.
4. Pour over the cake or this lemon poppy seeds bread but it's optional

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest