Sara Lee Butter Bread contains multiple synthetic preservatives (calcium propionate, sorbic acid), emulsifiers (monoglycerides, DATEM), and artificial additives that extend shelf life but offer no nutritional value. The good news is it contains no seed oils. This DIY version uses organic flour, real butter, and natural ingredients to create the same soft sandwich bread texture without any synthetic additives.
Based on: Butter Bread
· Makes 1 loaf (approximately 22 slices)
· Serving: 1 slice (26g)
Why This Recipe is Seed Oil Free
Commercial Butter Bread from Sara Lee often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Butter Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached bread flour
380g (about 3 cups) · King Arthur Organic Bread Flour
Provides the protein structure and bulk of the bread, replacing enriched wheat flour without synthetic vitamins
Filtered water
240ml (1 cup) · Filtered tap water or spring water
Hydrates the flour and activates the yeast for fermentation
Organic grass-fed butter
40g (3 tablespoons) · Kerrygold Organic Butter
Provides the signature butter flavor and tender crumb texture
Enhances protein content and creates the chewy, stretchy texture commercial bread has
Unrefined sea salt
8g (1½ teaspoons) · Redmond Real Salt
Controls fermentation, strengthens gluten, and enhances flavor
Organic sunflower lecithin
3g (1 teaspoon) · Now Foods Organic Sunflower Lecithin Powder
Natural emulsifier that replaces soy lecithin and improves texture and shelf life
Organic apple cider vinegar
5ml (1 teaspoon) · Bragg Organic Apple Cider Vinegar
Acts as a natural dough conditioner and preservative, replacing synthetic additives
Instructions
Step 1. In a large mixing bowl, combine 240ml (1 cup) warm water (around 100-105°F) with 25g (2 tablespoons) organic cane sugar and 7g (1 packet) active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly — this proves the yeast is active and ready to work.
Step 2. In a separate bowl, whisk together 380g (3 cups) organic bread flour, 15g (2 tablespoons) vital wheat gluten, 8g (1½ teaspoons) sea salt, and 3g (1 teaspoon) sunflower lecithin powder. The lecithin powder can clump, so whisk thoroughly to distribute evenly throughout the dry ingredients.
Step 3. Melt 40g (3 tablespoons) organic butter and let it cool slightly. Add the melted butter and 5ml (1 teaspoon) apple cider vinegar to the activated yeast mixture. The vinegar acts as a natural dough conditioner and will help create a tender crumb.
Step 4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The vital wheat gluten will help develop a strong, stretchy texture.
Step 5. Place the kneaded dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 60-75 minutes until doubled in size. Punch down the dough gently, then shape into a loaf by flattening into a rectangle and rolling tightly from one short end. Place seam-side down in a greased 9×5 inch loaf pan.
Step 6. Cover the shaped loaf and let rise again for 45-60 minutes until the dough crowns about 1 inch above the rim of the pan. Preheat your oven to 375°F during the last 15 minutes of rising. Bake for 35-40 minutes until the crust is golden brown and the internal temperature reaches 190°F.
Step 7. Cool completely on a wire rack before slicing — this takes about 2 hours but is crucial for proper texture. Once cooled, slice with a sharp serrated knife. Store in an airtight container at room temperature for up to 5 days, or freeze slices for up to 3 months. For best freshness, consume within 3-4 days as this contains no synthetic preservatives.
Storage
Store in an airtight container at room temperature for up to 5 days. Without preservatives, this bread has a shorter shelf life than commercial versions. Freeze individual slices for longer storage up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.42
Savings69%
Higher upfront cost for quality organic ingredients, but massive per-slice savings. Most ingredients last many loaves, making the true cost very low after initial investment.