Sweet Bread Recipes

SWEETBREADS

Steps:

• Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
• Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

HOW TO MAKE OLD FASHIONED SWEET BREAD

Steps:

• Whisk together the flour, baking powder and baking soda in a large bowl.
• Add buttermilk, butter, vanilla extract, sugar and eggs. Stir well with spoon.
• Pour into a 9 x 5 bread pan sprayed with cooking spray. Bake in preheated 350 degree oven 45 to 50 minutes or until center tests done.
• Cool 10 minutes and remove from pan.

SWEET BREAD RECIPE

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.

COCONUT SWEET BREAD - TRINIDAD

Steps:

• Mix and sift flour, baking powder and salt four times.
• Add sugar and fruit; blend evenly.
• Add coconut, cinamon and grated nutmeg and stir well.
• In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
• Make a well in the flour mixture.
• Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
• DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
• Pile into 2 non-stick or greased loaf tins.
• Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
• OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

SWEET BREAD DOUGH

Steps:

• Put butter and milk in a small saucepan and heat until you first see bubbles, stirring occasionally to keep milk from burning. Then remove from heat and add the cold water. [We're scalding the milk and then cooling it back down to not kill the yeast].
• Meanwhile, in a large mixing bowl, combine the yeast and warm water, then let sit for about 10 minutes.
• Once the yeast is activated and the milk mixture is under 130 degrees F, add the milk mixture to the yeast and also the sugar, egg, salt, and 2 cups of the flour. Beat with electric mixer on low speed until moistened and then mix on medium speed for two minutes. Then switch to a mixing spoon and add another 2 cups of flour. Finally, turn dough out on floured board and knead in additional flour to make a moderately stiff, soft dough. If you have a stand mixer, do all this mixing the easy way and use your dough hook.
• Place dough in a lightly greased bowl, turn once to grease surface, cover and let rise in a warm place until doubled in size--about one hour.
• The next step is to shape according to your desired final product, then cover and let rise again for about 45 minutes, then bake.
• For basic dinner rolls, divide dough into 16 pieces, roll each between your hands to make a ball. These will need to bake at 350 degrees F for about 15-18 minutes. For the more sugary products, use your favorite methods and fillings and increase your baking time as needed, temperature should be fine for most.

TRINIDAD COCONUT SWEET BREAD

Steps:

• Remove coconut meat from the shell.
• Chip up meat into smaller pieces for blending.
• Add chopped coconut to water and blend till fine
• Empty mixture into a large bowl
• Mix sugar and water together till sugar dissolves
• Set aside
• Heat oven to 350 degrees
• Add flour, baking powder, butter, and sugar to coconut husk and mix
• Add raisins, mixed peel, cinnamon, nutmeg, and essence.
• Mix till combined
• Pour mixture into 2 greased loaf pans
• Place in preheated oven and bake until golden. (about 45 minutes)
• Mix sugar and water together till sugar dissolves
• Brush baked bread with glaze

25 SWEET BREAD RECIPES FOR HEAVENLY BREAKFASTS

Steps:

• Serve up your favorite sweet bread recipe for breakfast, brunch, dessert, or a snack with coffee!

SWEET BRAIDED BREAD

Steps:

• In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
• Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
• Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15-20 minutes.
• Punch down dough. Knead for 1 minute, then divide the dough into 3 same sized portions.
• Roll each out into long logs and set them up on the counter side by side.
• Braid the three pieces of bread together and then pinch together then end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined baking sheet.
• Brush thoroughly with egg mixture and then sprinkle with the turbinado sugar.
• Let the loaf sit while oven is preheating to 350 degrees F, or about 10 minutes.
• Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees. Let cool. Slice & enjoy with butter!

25 BEST SWEET BREADS

Steps:

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

EASY CLASSIC FRENCH BRIOCHE BREAD

Steps:

• Gather the ingredients.
• Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to complete the dough cycle fully before moving onto the next step.
• Gather the dough into a ball and place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl and then allow the dough to rise for 45 minutes at room temperature.; this will kick-start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours or overnight. Do not allow the dough to rise for more than 12 hours.
• Place the risen dough in a greased brioche pan, loosely cover it with lightly greased plastic wrap, and then allow it to rise for 90 minutes to 2 hours until it has doubled in size. Brush the dough with the reserved egg white.
• Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350 F, and continue baking the bread for an additional 30 minutes. The bread is done when a digital thermometer reads 190 F. If the bread begins to brown too fast-before it tests done-cover it with foil to avoid burning the brioche. Alternately, bake the bread in 12 muffin tins for 20 to 25 minutes, until they test done.
• Allow the large brioche to cool in the pan for 10 minutes or the individual rolls for 5 minutes, and then transfer the bread to a wire rack to cool. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. Use any day-old brioche in our luscious brioche bread pudding recipe .

BEST BASIC SWEET BREAD

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.