Best Best Basic Sweet Bread Recipes

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SWEET BREAD RECIPE



Sweet Bread Recipe image

This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that's delicious as a toast with your morning coffee or tea.

Provided by Marina | Let the Baking Begin

Categories     Bread

Time 4h5m

Number Of Ingredients 12

1 cup warm milk (heated to no higher than 100F)
2 tsp Instant dry yeast or active dry yeast ((I use Platinum Superior Baking Yeast))
3 cups all-purpose flour ((bread flour or Canadian flour works best))
1/3 cup granulated sugar
4 egg yolks
2 tbsp sour cream
1 tbsp vanilla extract
3 oz unsalted butter, ( softened, room temperature)
1/4 tsp kosher salt
1 egg yolk
1 tbsp water
3 to 4 tbsp sesame seeds or poppy seeds ((optional))

Steps:

  • Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
  • Combine all ingredients:Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
  • Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
  • Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
  • 1st Rise: Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours. Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
  • Shape: This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well. Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
  • 2nd Rise: Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
  • Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered. Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
  • Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F. If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 86 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

25 BEST SWEET BREADS



25 Best Sweet Breads image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Hawaiian Sweet Bread
Homemade Amish Sweet Bread
Cinnamon Sugar Quick Bread
Italian Easter Sweet Bread
Twisted Sweet Bread
Mama's Southern Sweet Bread
Moist Banana Bread
Orange Glazed Cranberry Bread
Starbucks Lemon Loaf
Starbucks Pumpkin Bread
Butter Pecan Bread With Butter Pecan Glaze
Granny's Monkey Bread
Chocolate Zucchini Bread
Cinnamon and Spice Sweet Potato Bread
Paula Deen's Cinnamon Rolls
Glazed Strawberry Bread
Lemon Blueberry Bread
Pineapple Bread
Dutch Apple Bread
Braided Sweet Bread
Grandma's Portuguese Sweet Bread
Condensed Milk Bread
Buttermilk Sweet Bread
Cinnamon Sugar Donut Sweet Bread
Sweet Orange Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sweet bread in 30 minutes or less!

Nutrition Facts :

BASIC SWEET DOUGH



Basic Sweet Dough image

I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads.

Provided by Carol

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 48

Number Of Ingredients 9

1 cup milk
8 cups sifted all-purpose flour
1 ¼ cups cold water
2 (0.6 ounce) cakes compressed fresh yeast
2 teaspoons salt
½ cup white sugar
4 tablespoons shortening
2 eggs
2 tablespoons melted shortening

Steps:

  • Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
  • Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
  • With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
  • Punch down dough. Use dough for any sweet bread recipe.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 18.4 g, Cholesterol 8.2 mg, Fat 2.1 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 102.7 mg, Sugar 2.4 g

BASIC SWEET DOUGH



Basic Sweet Dough image

This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Time 15m

Yield 1 recipe.

Number Of Ingredients 8

3 cups all-purpose flour, divided
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, softened
1/4 cup water
1 egg

Steps:

  • In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

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