SWEET BREAD (BRAIDED BREAD)
How to make a beautiful loaf of Braided Sweet Bread! This bread is soft & fluffy with just the right touch of sweetness. If you're nervous about baking with yeast I walk you through all of the steps in detail and include a step-by-step video!
Provided by Sam Merritt
Categories Bread
Time 3h35m
Number Of Ingredients 9
Steps:
- Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
- Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
- Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
- Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
- If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
- Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
- When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15" rope.
Nutrition Facts : ServingSize 1 serving, Calories 427 kcal, Carbohydrate 75 g, Protein 13 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 406 mg, Fiber 3 g, Sugar 7 g
SWEET BRAIDED BREAD
Braided sweet bread is a delicious and gorgeous homemade bread that looks as good as it tastes. With a sweetened golden top crust and fluffy bread inside, you're going to love this sweet bread recipe.
Provided by Jessica & Nellie
Categories bread
Time 1h20m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 13 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 446 mg, Fiber 1 g, Sugar 9 g
SWEET BRAIDED BREAD
A deliciously sweet and rich bread that is braided for a beautiful centerpiece on the table. Add rainbow sprinkles for a more festive look.
Provided by Jenn L.
Categories Bread Yeast Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
- Preheat the oven to 170 degrees F (75 degrees C).
- Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
- Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
- Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
- Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
- Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
- Turn off oven. Let braids rise in the warm oven for 45 minutes.
- Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
- Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 36.9 g, Cholesterol 56.1 mg, Fat 9.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 8.6 g
SWEET BRAIDED EASTER BREAD
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.
Provided by Sandis Take
Categories Bread Yeast Bread Recipes Egg
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
- Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
- Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
- Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
- Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
- Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g
BRAIDED SWEET BREAD
This recipe comes from my best friend's aunt. It is a wonderful, chewy sweet bread that I can't keep my hands off of whenever I make it! Just a great, simple sweet bread recipe.
Provided by Manda
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix together water, warm milk, and yeast.
- Add melted margarine, sugar, salt and flour.
- Knead dough, place in bowl, cover and let rise in warm place 1 hour.
- Divide dough into 6 parts.
- Shape dough into 6 long pieces (length of baking sheet).
- On baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together.
- Cover and let raise 1 more hour.
- Brush beaten egg on top and bake at 350 degrees for 30-40 minutes.
BRAIDED SWEET POTATO BREAD - VEGAN
A vegan bread suitable for Thanksgiving or Christmas! This is so good you non-vegetarian guests won't even notice it isn't their "regular" braided bread. This has the prettiest russet color for the fall/winter dinner table!
Provided by TishT
Categories Yeast Breads
Time 2h50m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
- Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
- Stir gently until the mixture is smooth.
- In another bowl, combine the flours, cornmeal, and salt.
- Make a well in the center and pour in the wet mixture.
- Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
- Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
- Place in a clean bowl and cover with a tea towel.
- Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
- Punch the dough down and turn back out onto the board.
- Divide into six equal pieces.
- With hands, roll each piece into a long coil, about 1" in diameter.
- To make each loaf, braid three coils and pinch the ends together.
- Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
- Brush the tops of the loaves with soymilk.
- Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.
Nutrition Facts : Calories 1446.5, Fat 34.9, SaturatedFat 2.9, Sodium 1891.3, Carbohydrate 255.6, Fiber 31.5, Sugar 31.8, Protein 42.1
CARAMEL BRAID (SWEET BREAD)
My Mom has made this around Christmas time as long as I can remember. It just tastes heavenly! It tastes even better warmed up. It is a little labor intensive and time consuming, but well worth it! Definitely a weekend recipe.
Provided by littlechick
Categories Breads
Time 2h30m
Yield 1 Bread, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in warm water. Sprinkle in sugar and stir. Let sit for at least 10 minutes.
- Heat milk, butter, sugar, and salt in a small sauce pan over medium heat. Milk mixture should be luke warm, not hot. Let it cool down if its too hot.
- Pour 1 C of the flour into a mixing bowl. Pour the milk mixture into the flour and stir.
- Add another cup of flour and stir. Add eggs and stir, then yeast and stir.
- Gradually add the rest of the flour, kneading the dough inside the bowl. Add more flour depending on the consistency, so its not sticky and dough pulls away from the bowl.
- Cover with a towel and let rise in a warm place for a half hour.
- While its rising mix all the ingredients for the filling, adding the butter last.
- After the dough has risen, beat it down. Knead for a few minutes on a floured surface.
- Roll it out into a 12 x 18 rectangle.
- Cut into 3 vertical strips, 4 inches wide each. You want long strips.
- Spread filling evenly over dough with the back of a spoon. Roll each strip into a roll, overlapping the edges and pinching them shut.
- Place on a greased jelly roll pan. Gently braid, tucking the ends underneath. Try to braid quickly so the dough doesn't stretch.
- Cover with a towel and let rise for a half hour in a warm palce.
- Bake at 350 degrees for about 25 to 30 minute Bread should be browned and sound hollow when patted. Let cool on a rack. Take it off the pan with a spatula on each side so it doesn't fall apart.
- While the bread is cooling, make the glaze. Heat butter over medium heat until lightly brown, remove from heat.
- Stir in powdered sugar and vanilla.
- Stir in milk, one tsp at a time.
- Place bread on foil or board when cool. Drizzle bread with warm glaze. Let glaze harden before wrapping foil around bread if giving as a gift.
Nutrition Facts : Calories 747, Fat 31.8, SaturatedFat 14.3, Cholesterol 101.9, Sodium 646.6, Carbohydrate 106, Fiber 3, Sugar 54, Protein 12
PORTUGUESE SWEET BREAD FOR THE BREAD MACHINE
Make and share this Portuguese Sweet Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h3m
Yield 1 1/2 pound loaf
Number Of Ingredients 7
Steps:
- Add ingredients in order given.
- Bake on "sweet bread" setting.
CHALLAH I (BRAIDED EGG BREAD)
I bake challah every week for our Sabbath meal. It's so easy to make in a KitchenAid mixer. Challah tastes great in French Toast or Cinnamon Toast recipes. This challah recipe is my kid's favorite.
Provided by CardaMom
Categories Yeast Breads
Time 40m
Yield 1 large challah
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
- Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough. Let rise again until double in bulk.
- Punch down again. Divide dough into 3 equal parts.
- Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
- Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.
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