Bread Art - KNEP - Kentucky Nutrition Education Program


Bread Art

Servings:24 Serving Size:1, 3-inch piece


  • 1 cup warm water (80° F)
  • 2 packages active dry yeast
  • ¾ cup hot water (110° F)
  • ½ cup sugar
  • 2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 5 ½ cups all-purpose flour
  • 1 egg, beaten


  1. In a small mixing bowl, combine warm water and yeast and stir until dissolved. Let stand for 5 minutes.
  2. In a large bowl, combine hot water, sugar, salt and butter.
  3. Stir in half of the flour, the egg and the yeast mixture, beating until smooth.
  4. Stir in just enough flour to make a soft dough. Turn onto a lightly floured board and knead until smooth and elastic, about 1 minute.
  5. Place the dough in a large greased bowl, turning to grease the top. Cover tightly with plastic wrap. Label and store in the refrigerator until ready to use or up to three days.
  6. To use, punch dough down and shape as desired. Let dough shapes rise one hour.
  7. Bake at 375° F for 12 to 15 minutes or until golden brown.
Source: Eat Smart to Play Hard: Sandra Bastin, Former Extension Specialist, University of Kentucky Cooperative Extension Service

140 calories; 2g total fat; 1g saturated fat; 0g trans fat; 10mg cholesterol; 200mg sodium; 26g carbohydrate; 1g dietary fiber; 4g total sugars; 4g added sugar; 3g protein; 0% Daily Value of vitamin D; 0% Daily Value of calcium; 6% Daily Value of iron; 0% Daily Value of potassium.