This delicious, simple homemade bread is perfect for toast or sandwiches. No yeast required and instant results!
Recipe adapted from: The Kitchn
- 1/4 cup honey – warmed if not a runny consistency
- 1 egg
- 2 cups yogurt – or buttermilk
- 2 tablespoons melted butter
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 2–3 tablespoons Everything But the Bagel Seasoning – or other seeds (optional)
- Preheat your oven to 350 degrees.
- Prepare a 9×5 loaf pan by spraying cooking spray and then lining with a sheet of parchment paper, allowing the sides to spill over each side. The parchment isn’t necessary if you spray, but I like that it gives a way to easily remove the bread to cool once baked.
- In a large bowl, combine your wet ingredients: honey, egg, yogurt butter. Using a spatula, mix until combined.
- Next add in your dry ingredients: flour, baking powder, baking soda and salt.
- Your dough should just come together and appear shaggy.
- Pour into your prepared loaf pan and smooth gently with your spatula or knife.
- Sprinkle with any of your toppings: seeds, salt, etc.
- Bake in preheated oven on center rack for 50-60 minutes. Just like a cake, you’ll want to check the inside with a tester to make sure it’s fully cooked. Insert into center of bread and make sure it comes out clean.
- Once baked, remove from oven and allow to cool for 5 minutes. Then using sides of parchment, life and allow to cool fully on wire rack.
- Enjoy after it has cooled for at least 30 minutes.
- You can substitute brown sugar for honey
- You can use a flax egg in place of a traditional egg: 1 tablespoon ground flax seed + 3 tablespoons of water – let sit for 10 minutes
- If you don’t have yogurt or buttermilk, create your own. Add 1/4 cup white vinegar or lemon juice and 1 3/4 cup milk (whole milk is preferred but 2% would work) allow to sit for 5 minutes to “sour” use in place of yogurt or traditional buttermilk
- Any neutral oil can be substituted for melted butter
- You can absolutely use bread flour 1:1 in this recipe. If wanting to add wheat flour, sub only 1 or 1 1/2 cups and the rest should remain traditional flour. I have not tested any gluten free flours in this recipe.
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