Pan Bread
Crusty, homemade pan bread with a soft interior, perfect for sandwiches or alongside meals. Its warm, slightly sweet flavor appeals to bread lovers of all ages.
Ingredients
Instructions
- Mix together warm water and dry yeast in a bowl.
- Add honey, salt, and flour to the yeast mixture.
- Turn out the dough onto a floured board.
- Knead the dough for 5 minutes until smooth and elastic.
- Heat the oven slightly, then turn it off.
- Place the dough into a greased bowl and put it in the warmed oven to rise for 45 minutes, until doubled in size.
- Spread the risen dough in a pizza pan.
- Return the pan to the warm oven to rise again for 30 minutes.
- Bake the bread at 400°F (200°C) for 15 minutes until golden brown.
- Remove from oven and butter the top.
- Cut into wedges and serve.
Tips & Substitutions
To enhance flavor, consider adding herbs or spices to the dough, such as garlic powder or rosemary. If you don't have honey, you can substitute it with sugar or maple syrup. For a softer crust, brush the top with olive oil instead of butter after baking. Ensure your water is warm, not hot, to avoid killing the yeast.
Serving Suggestions
Serve this delicious pan bread warm, perhaps with a spread of Peach And Maraschino Cherry Jam for a sweet touch. It pairs well with soups, salads, or as a side for any meal. For a delightful brunch, consider serving it alongside a fruit salad or with a drizzle of Apple Butter(Oven) for a unique flavor experience.
Storage & Reheating
Store leftover pan bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Bread contains roughly 98 calories, with 3g protein, 21g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 905mg per serving (39% 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 whole wheat flour for a portion of the all-purpose flour, but the texture may be denser. Start with 50% whole wheat and adjust based on your preference. You may need to add a bit more water since whole wheat flour absorbs more moisture.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it might be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh and try placing the dough in a warmer spot, like near a warm oven or in a sunny area. If all else fails, it may be best to start over.
Can this bread be made ahead of time?
Yes, you can prepare the dough ahead of time and let it rise in the refrigerator for up to 24 hours. Just make sure to bring it back to room temperature before shaping and baking. This method can enhance the flavor and texture of the bread.
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).