Breakfast Bread Easy Recipe – Soft, Quick, and Perfect for Mornings

If you like the idea of warm, homemade bread without the fuss, this breakfast bread easy recipe is for you. It’s soft, slightly sweet, and perfect with butter, jam, or a fried egg. You won’t need fancy equipment or professional skills—just a bowl, a loaf pan, and a little patience. The dough comes together quickly, and the results feel special enough for weekends but simple enough for a weekday morning. Once you make it, you’ll want it on repeat.

Why This Recipe Works

Breakfast bread easy recipe – Breakfast Bread Easy Recipe – Soft, Quick, and Perfect for Mornings If you like the idea of warm, ho

This recipe balances simplicity and flavor. A little sugar and milk create a soft crumb and subtle sweetness that pairs well with savory or sweet toppings. Using instant yeast shortens the resting time and makes the dough forgiving for beginners. The butter adds tenderness and improves the flavor without making the bread heavy. The rise and bake times are straightforward, and the loaf turns out consistent every time.

Ingredients

Breakfast bread easy recipe – It’s soft, slightly sweet, and perfect with butter, jam, or a fried egg

• 3 cups (360 g) all-purpose flour, plus extra for dusting
• 2 1/4 teaspoons instant yeast (one standard packet)
• 3 tablespoons granulated sugar
• 1 teaspoon fine salt
• 1 cup (240 ml) warm milk (about 110°F/43°C)
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• Optional: 1 teaspoon vanilla extract for a hint of sweetness
• Optional glaze: 1 tablespoon milk + 1 teaspoon sugar for brushing

Instructions

Breakfast bread easy recipe – You won’t need fancy equipment or professional skills—just a bowl, a loaf pan, and a little patience

1. Prep the pan and ingredients. Grease a 9×5-inch loaf pan or line it with parchment. Make sure your milk is warm, not hot, and the butter is melted but cool to the touch.
2. Mix the dry ingredients. In a large bowl, whisk the flour, instant yeast, sugar, and salt until evenly combined. This step helps with even rising.
3. Combine the wet ingredients. In a separate bowl or measuring cup, whisk the warm milk, egg, melted butter, and vanilla (if using).
4. Make the dough. Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. If it seems dry, add 1–2 teaspoons of milk. If it’s sticky, sprinkle in a tablespoon of flour.
5. Knead until smooth. Turn the dough onto a lightly floured surface. Knead for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour only as needed to prevent sticking.
6. First rise. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for 45–60 minutes, or until doubled in size.
7. Shape the loaf. Punch down the dough gently to release air. Flatten it into a rectangle, roll it up tightly from the short end, and pinch the seam. Place seam-side down in the prepared loaf pan.
8. Second rise. Cover the pan and let the dough rise for 25–35 minutes, or until it crowns about 1 inch above the rim. Preheat your oven to 350°F (175°C) while it rises.
9. Optional glaze. Brush the top with the milk and sugar mixture for a soft, lightly shiny crust.
10. Bake. Bake for 28–34 minutes, until golden brown and the internal temperature reaches about 190°F (88°C). If the top is browning too fast, tent loosely with foil during the last 10 minutes.
11. Cool and slice. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool at least 45 minutes before slicing. This keeps the crumb tender and prevents squashing.

Storage Instructions

• Room temperature: Wrap the cooled loaf in foil or store in an airtight bag. It stays fresh for 2–3 days.
• Freezer: Slice the bread and freeze in a zip-top bag for up to 2 months. Toast slices straight from the freezer.
• Reheating: Toast or warm slices in the oven at 300°F (150°C) for 5–7 minutes. Avoid microwaving for too long, which can make it chewy.

Why This is Good for You

This breakfast bread offers a balanced start without being overly sweet. It has protein from the egg and milk, which helps keep you satisfied. The moderate sugar makes it flexible—pair it with peanut butter, avocado, or honey depending on your day. Homemade bread also lets you control ingredients and avoid unnecessary additives found in many store-bought loaves. Add seeds or whole wheat flour if you want more fiber.

Common Mistakes to Avoid

• Overheating the milk: Milk that’s too hot can kill the yeast. Aim for warm, not hot.
• Too much flour: Adding lots of flour during kneading makes the loaf dense. Keep the dough slightly tacky.
• Skipping the second rise: This step gives the loaf structure and softness. Don’t rush it.
• Cutting too soon: Slicing while hot compresses the crumb. Let it cool for best texture.
• Dry oven: If your crust gets too hard, loosely tent with foil or place a small pan of hot water on the oven rack for a softer crust.

Alternatives

• Whole wheat version: Use 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour. Add 1 extra tablespoon of milk if the dough feels stiff.
• Dairy-free: Use almond or oat milk and swap butter for neutral oil or vegan butter.
• No-egg option: Replace the egg with 3 tablespoons unsweetened applesauce or 3 tablespoons extra milk. Texture will be slightly softer.
• Cinnamon swirl: After the first rise, roll the dough into a rectangle. Brush with 1 tablespoon melted butter and sprinkle 2 tablespoons sugar + 1 teaspoon cinnamon. Roll up and bake as directed.
• Seeded topping: Brush the loaf with milk and sprinkle sesame or poppy seeds before baking.
• Mini rolls: Shape into 9 small balls, place in an 8×8-inch pan, and bake 18–22 minutes.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, but bloom it first: stir the yeast and sugar into the warm milk and let it sit for 5–10 minutes until foamy. Then mix with the remaining wet ingredients and proceed.

Why is my bread dense?

Common reasons include too much flour, under-kneading, or cutting the rise times short. Make sure the dough is slightly tacky, knead until elastic, and let it double during the first rise.

Can I mix the dough in a stand mixer?

Absolutely. Use the dough hook on low to medium-low for 6–8 minutes, scraping the bowl as needed. Stop when the dough is smooth and pulls away from the sides.

How do I know the bread is done?

The crust should be golden, and the loaf should sound hollow when tapped on the bottom. For certainty, use a thermometer and aim for an internal temperature of about 190°F (88°C).

Is this bread sweet?

It’s lightly sweet, more like a soft breakfast loaf than a dessert. If you prefer sweeter, add 1–2 extra tablespoons of sugar. For savory, reduce sugar to 1 tablespoon.

Can I add mix-ins?

Yes. Try raisins, chocolate chips, or chopped nuts. Fold 1/2 to 3/4 cup into the dough after the first rise, then shape and continue.

What if I don’t have a loaf pan?

Shape the dough into a tight oval and bake on a parchment-lined sheet. It may spread slightly, but it will still taste great. Start checking for doneness at 25 minutes.

How can I make the crust softer?

Brush the top with milk or butter right after baking and cover loosely with a clean towel while it cools. This traps steam and softens the crust.

Final Thoughts

This breakfast bread easy recipe keeps things simple while delivering real comfort. It’s soft, versatile, and ready for whatever you’re craving—jam, eggs, or a quick slice on the go. Once you get the rhythm down, you can customize it any way you like. Bake it today, and enjoy the kind of morning that feels calm and satisfying, one slice at a time.