A friend of mine brought me this delicious bread after I had my last baby. It looked so intricate and tasted so delicious, but my friend promised me that it was super easy. This is a great bread that only takes an hour and a half from start to finish. I think adding some minced garlic to the butter would be delicious, and if you want to do this for a breakfast dish, just add some cinnamon sugar or brown sugar to the butter. This would make a great Saturday morning treat!
I just realized that I didn’t stack these up in the pan just right. I laid the circles flat, instead of upright. For some reason, my mind wasn’t making the connection! They taste the same either way, but if you stand the circles upright, the end result is a little more impressive looking!
Emily’s Bundt Bread
- 1 c. warm water
- ¼ c. sugar
- 1 Tbsp. yeast
- 1 egg
- 1 Tbsp. oil
- ½ tsp. salt
- 3 c all-purpose flour (or 1 c. bread flour + 2 c. all purpose)
- Let yeast and water rest in a large mixing bowl for 5-10 minutes.
- Mix flour and all of the other ingredients into the water mixture. Then add the rest of the flour.
- Knead dough for 5 minutes, then let rest for 15.
- While dough is resting, melt ½ c salted butter in the bottom of a non-stick bundt pan.
- Roll dough out until between 1/8” and ¼” thick and cut into 3” circles. Repeat until dough is gone.
- Layer the cutout circles in a bundt pan so they are standing upright.
- Let rise for 45-60 minutes.
- Bake at 400 for 15-20 minutes.