Pan-Baked Bread – Easy and Fluffy Tea Cakes for a Crowd

Soft, Fluffy, and Incredibly Easy to Make

Is there anything better than the smell of freshly baked bread filling your kitchen? These pan-baked tea cakes are a fantastic way to make soft, fluffy, and delicious bread without the hassle of shaping individual rolls. Instead, you simply press the dough into a baking pan, let it rise, and bake it all at once. It’s the perfect recipe for a busy morning, a cozy afternoon treat, or even meal prepping for the week.

If you love baking easy, comforting treats, be sure to check out this Old-Fashioned Fruit Cake Recipe for another timeless favorite.

Why You’ll Love This Recipe

Super Convenient

No need to shape individual rolls—just press the dough into a pan, let it rise, and bake.

Soft and Fluffy Texture

These tea cakes are incredibly tender and light, making them perfect for spreading with butter, jam, or cheese.

Perfect for a Crowd

This recipe makes 16 servings in one pan, making it ideal for family gatherings or meal prep.

Great for Any Occasion

Serve it as a breakfast bread, an afternoon snack, or even alongside soups and stews for a comforting meal.

If you’re looking for more classic baked goods, you’ll love this Old-Fashioned Southern Tea Cakes Recipe.

Ingredients & Substitutions

Ingredients (Makes 16 Tea Cakes)

• 50 g fresh yeast
• 6 dl milk (preferably whole milk for extra moisture)
• 2 ½ tsp salt
• 2 tbsp sugar
• 100 g butter (room temperature)
• About 13 ½ dl all-purpose flour (approximately 810 g)

Ingredient Substitutions

• Fresh yeast → Dry yeast: Use 1 packet (12 g) of dry yeast instead. Mix it with the flour before adding the liquid.
• All-purpose flour → Whole wheat flour: Substitute up to ⅓ of the flour for whole wheat to add more fiber.
• Butter → Oil: Use 1 dl neutral oil instead of butter for a slightly different texture.

How to Make Pan-Baked Tea Cakes

Step 1: Make the Dough

1. Crumble the yeast into a large mixing bowl.
2. Warm the milk to 37°C (98°F) and pour it over the yeast. Stir until dissolved.
3. Add salt, sugar, butter, and ⅓ of the flour. Mix until smooth.
4. Gradually add the remaining flour and knead into a smooth dough.

Step 2: First Rise

5. Cover the bowl with a clean kitchen towel and let the dough rise for 45 minutes until doubled in size.

Step 3: Shape and Second Rise

6. Knead the dough lightly on a floured surface.
7. Press it evenly into a 30×40 cm (12×16 inch) baking pan lined with parchment paper.
8. Prick the surface with a fork and mark 16 squares with a knife or dough scraper.

6. Cover with a towel and let rise for 30 more minutes.

Step 4: Bake

10. Preheat the oven to 250°C (480°F).
11. Place the pan in the oven and immediately reduce the heat to 200°C (400°F).
12. Bake for 22 minutes or until golden brown.

Step 5: Cool and Serve

13. Let the bread cool on a wire rack under a kitchen towel.
14. Cut into squares and enjoy with butter, jam, or your favorite toppings.

Expert Tips for Perfect Tea Cakes

Kneading is Key

A well-kneaded dough creates soft and fluffy bread. Aim for about 5–7 minutes of kneading for the best results.

Don’t Skip the Second Rise

Allowing the dough to rise a second time in the pan ensures an extra light and airy texture.

Watch the Baking Time

Every oven is different, so keep an eye on your bread during the last few minutes of baking to avoid over-browning.

Serving Ideas

Best Ways to Enjoy Your Tea Cakes

• Classic Butter & Jam – Perfect for breakfast or an afternoon snack
• Savory Style – Spread with cream cheese and top with fresh herbs
• Soup Companion – Serve with a bowl of hot soup for a cozy meal

Beverage Pairings

• Hot Coffee or Tea – A comforting and classic pairing
• Hot Chocolate – Ideal for a cozy evening treat
• Freshly Squeezed Juice – Light and refreshing

For a stunning dessert idea, check out this Easy Barbie Cake Recipe.

Storage & Reheating Tips

How to Store Leftovers

• Room Temperature: Keep in an airtight container for 2–3 days.
• Freezing: Wrap tightly and freeze for up to 3 months.

How to Reheat

• Oven: Bake at 150°C (300°F) for 5 minutes to restore freshness.
• Toaster: Works well for a quick breakfast option.

Frequently Asked Questions

Can I Make This Recipe Without Yeast?

Yes! If you prefer a yeast-free version, substitute baking powder (2 tsp) for the yeast, but the texture will be more like biscuits.

Why Did My Tea Cakes Turn Out Dry?

Dry bread can be caused by:

• Using too much flour—always add it gradually.
• Overbaking—check your oven temperature and baking time.

Can I Use Plant-Based Milk?

Yes! Almond, oat, or soy milk all work well, but the texture may be slightly different.

Fun Variations

Cinnamon & Sugar Tea Cakes

Sprinkle the dough with cinnamon sugar before baking for a lightly sweet version.

Cheesy Herb Tea Cakes

Add ½ cup shredded cheese and 1 tbsp dried herbs to the dough for a savory twist.

Holiday Saffron Tea Cakes

Mix ½ g saffron into the dough for a festive holiday treat.

Time to Start Baking

These pan-baked tea cakes are the ultimate easy bread recipe—fluffy, soft, and perfect for any occasion. Whether you’re serving them for breakfast, as a side with soup, or just as a snack, they’re guaranteed to be a hit.

Try them out and let me know how they turn out in the comments. Don’t forget to pin this recipe to your baking board on Pinterest: Cooking with Callie on Pinterest.

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