Blender Pop-Up Bread
Soft, fluffy pop-up bread with a light texture and subtle sweetness, perfect for breakfast or snacks, suitable for family gatherings or casual meals.
Ingredients
Instructions
- Combine all ingredients except flour in blender.
- Blend for 1 minute.
- Make a well in flour in a bowl and pour in the liquid mixture.
- Mix well with a spoon until combined.
- Set aside in a warm place and let rise for 1 1/2 hours or until doubled in size.
- Grease 2 coffee cans and divide the dough equally between them.
- Put plastic lids on and let rise until lids pop off, about 3/4 hour.
- Bake in a 350°F oven for about 35 minutes.
- Let cool for 15 minutes in the cans before removing.
Tips & Substitutions
For a lighter texture, ensure the water is hot but not boiling when blending. You can substitute the dry milk with almond milk powder for a dairy-free option. If you prefer less sweetness, start with 1/4 cup sugar and adjust to taste. Experiment with adding herbs or garlic powder for a savory twist, similar to flavors found in American recipes.
Serving Suggestions
This bread is perfect for breakfast with butter and jam or served alongside soups and salads. For a delightful twist, try using it to make sandwiches with your favorite fillings. It pairs beautifully with Kasper Cookies for a sweet treat afterward, making it great for gatherings or casual dinners.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place the bread in a preheated oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Pop-Up Bread contains roughly 235 calories, with 6g protein, 26g carbohydrates, and 13g fat. It is a good source of vitamin C (14% of the Daily Value), protein (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1541mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some of the all-purpose flour with whole wheat flour. Start with half and adjust the liquid as needed, as whole wheat absorbs more moisture. This will give the bread a nuttier flavor and a denser texture.
What can I do if my dough doesn't rise?
If your dough isn't rising, ensure that your yeast is fresh and active. You can check by mixing it with warm water and a bit of sugar; it should foam after a few minutes. Also, make sure your rising environment is warm enough, ideally around 80°F.
Can I make this bread in advance?
Yes, you can prepare the dough in advance and refrigerate it after the first rise. Cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before proceeding with the second rise and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).