Delicious Breakfast Bread – A 20-Year Favorite
This soft and buttery breakfast bread has been a reliable favorite for over two decades. It’s simple to make, rises beautifully, and always delivers a tender texture with a golden crust. Perfect for mornings, brunch, or even as a side with soups or stews.
Ingredients:
- 1 cup warm water (200 ml)
- 1 tbsp active dry yeast (10 g)
- 4 tsp sugar
- 1/3 cup vegetable oil (60 ml)
- 1 cup warm milk (200 ml)
- 1/2 tsp salt
- 5 cups all-purpose flour (600 g), plus 30–50 g for kneading
- 100 g butter, melted
Instructions:
- In a large bowl, mix the warm water, yeast, and sugar. Let it sit for 10 minutes until foamy and active.
- Add the vegetable oil, warm milk, and salt. Stir to combine.
- Gradually mix in the flour, one cup at a time, until a dough forms.
- Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. If it’s sticky, add a bit more flour.
- Place the dough in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
- Preheat the oven to 180°C (356°F). Grease a baking dish or line with parchment paper.
- Punch down the dough and divide it into equal portions. Shape into round rolls or braided sections and place them in the baking dish.
- Brush the tops generously with melted butter.
- Bake for 20–25 minutes, or until the bread is golden and cooked through.
- Let cool slightly before serving. Best enjoyed warm.
Q1: Can I use whole wheat flour instead?
Yes, but substitute only half the flour with whole wheat to keep the bread soft.
Q2: How long can I store the bread?
Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Would you like a version of this recipe with sweet filling or herbs next?