Grandma's Bread Cakes are little breads fried to golden perfection - soft on the inside & crunchy on the outside. Perfect with a pat of butter or a dollop of honey. 

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 cakes
Author Linda Warren


  • 2-1/4 cups bread flour + more as needed
  • 1 packet rapid-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • Vegetable oil


  1. In a large bowl of electric mixer, stir together 2-1/4 cups of flour, yeast and salt.
  2. Warm water to between 125-130 degrees and add to flour mixture. 
  3. Knead with mixer for about 5 minutes or by hand about 10 minutes. Check the dough often and if it is sticky to the touch, add a little more flour (a small handful at a time). When dough feels smooth you have added enough flour.
  4. Let dough rest in bowl, covered with towel, for 10 minutes.
  5. Divide into 12 pieces and shape into little oval loaves. Place on cookie sheets that have been sprayed with nonstick spray. Leave a few inches in-between as they will expand as they rise. 
  6. Cover with towel and set in warm place, away from breezes (I like to put mine in my oven with a pan of hot water in the bottom) until risen, about 1-2 hours.
  7. When ready to fry, heat about 2-4 tablespoons vegetable oil in a large skillet over medium heat. Once hot, carefully place about 5 bread cakes in oil and brown slowly on all sides.
  8. Serve hot with butter or honey.

Recipe Notes

Total time does not include the time it takes bread cakes to rise, about 1-2 hours.