Lemon Bubble Bread No Knead
Lemon Bubble Bread is soft, sweet, and so easy. This no-knead, sweet with a burst of lemon bread, will be a hot item for your next brunch. Or make it for a leisurely weekend breakfast.
- 5½ cups all-purpose flour (660 grams) split the flour into 3 separate amounts. 1 cup (120grams) 2 cups (240grams) 2½ cups (300grams)
- ½ cup granulated sugar (99 grams)
- 4½ tsp yeast use SAF instant Gold, (14 grams)
- 1 tsp salt if you use sea salt add 1 1/2 tsp,
- 1 cup milk (227 grams)
- ½ cup water (114 grams)
- 4 tbsp butter (57 grams)
- 2 eggs large
- 2 lemon zest
- 2 tbsp fresh lemon juice
- 4 tbsp butter (56 grams) melted - split into 2 equal parts of 2 Tbsp each (28 grams)
- ½ cup granulated sugar split the sugar into 2 equal parts of ¼ cup (49grams) each
- 1/4 tsp mace or fresh ground nutmeg
- 1¾ cup powdered sugar (199 grams)
- 4 tbsp fresh lemon juice
- 1 tsp butter (5 grams) melted
Add 2 cups (240 grams) of flour, yeast, salt, and sugar (1/2 cup) to a mixing bowl. Stir to combine.
Add the water to the milk and heat to 120 degrees. Melt the butter and add it to the water and milk. Stir to mix and add to the dry ingredients. Mix with a hand mixer or stand mixer on low for 2 minutes.
Add the lemon zest, eggs and 1 more cup (120 grams) of flour and mix on medium for 2 more minutes.
Add the final 2½ cups (300 grams) of flour and mix with a spoon until the flour is just moistened. Let the mixture rest for 5 minutes and if it is real sticky, add another 1/2 cup (60 grams) of flour and mix in with the spoon.
Do a total of 4 envelope folds 5 minutes apart as demonstrated in the video. After the last envelope fold, place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area until double about 60 - 90 minutes.
Forming the bubble loaf
Once the dough has doubled in size split it into 48 pieces. Shape each piece into a round ball or bubble. Place 24 bubbles in the bottom of a greased fluted or bundt pan.
Mix 1/4 tsp nutmeg with 1/4 cup (50 grams) sugar and sprinkle over the 1st layer of bread bubbles. Drizzle with 2 Tbsp melted butter and 1 Tbsp lemon juice.
Add the 2nd layer of 24 bread bubbles and coat with the rest of the sugar, butter, and lemon juice. Cover with plastic wrap and let rise for 30-60 minutes or until the bread is about an inch above the top of the pan. Preheat the oven to 350°F during the last 30 minutes of rising.
Bake 350°F for 30-40 minutes until the center of the bread is 195 degrees on an instant-read thermometer. If you don't have an instant-read thermometer the bread should sound hollow when tapped and be a dark golden brown. Cover the bread with foil the last 15-20 minutes of baking if it is getting too brown.
Remove from the oven and let the bread cool for about 5 minutes before inverting the pan on a wire cooling rack. Let the bread cool completely before glazing. The bread is also yummy served warm either with or without the lemon glaze.
You can use the regular red yeast packets. You will need 2 packets. The dough is a high fat, high sugar dough which results in longer rise times if you use regular yeast. Add 30 minutes time to the first rise and 15-20 minutes to the second rise period.
Store covered at room temperature for up to 2 days. Freeze prior to glazing for up to 1 month.
Serving: 3bubbles | Calories: 331kcal | Carbohydrates: 54g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 386mg | Potassium: 107mg | Fiber: 2g | Sugar: 19g | Vitamin A: 328IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 2mg