Easy Bread Squares Recipe

5 1 1
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Easy Bread Squares Recipe

Read Reviews
5 1 1
Publisher Photo
There's no kneading or rolling out dough in this extra-easy yeast recipe. I like to serve generous slices alongside spaghetti.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min. + cooling

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/2 cups warm water (120° to 130°)
  • 2 tablespoons shortening
  • Melted butter

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and shortening. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Cover and let rise in a warm place for 30 minutes.
Stir dough down. Spread evenly into a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Brush with melted butter. Cut into squares. Yield: 12-15 servings.
Originally published as Easy Bread Squares in Best of Country Breads 2000, p42

Nutritional Facts

1 piece: 125 calories, 2g fat (0 saturated fat), 0 cholesterol, 158mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 3-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1-1/2 cups warm water (120° to 130°)
  • 2 tablespoons shortening
  • Melted butter
  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and shortening. Beat on medium speed for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Cover and let rise in a warm place for 30 minutes.
  2. Stir dough down. Spread evenly into a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
  3. Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Brush with melted butter. Cut into squares. Yield: 12-15 servings.
Originally published as Easy Bread Squares in Best of Country Breads 2000, p42

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MY REVIEW
exlibris User ID: 2608675 99777
Reviewed Feb. 22, 2009

"Excellent recipe! I've made this twice now and it disappears immediately.

Today I brushed it with eggwhite/water and sprinkled poppy seeds on top prior to baking... YUM! Especially good with soft-boiled eggs.
Thank you!"

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