How to Make Sweet Bread With Yeast in Simple Steps
This recipe captures the essence of traditional sweet bread, offering a soft and buttery loaf that's ideal for any occasion. Whether you're a seasoned baker or just starting out, this recipe promises a rewarding baking experience with its simple steps and delicious results. Let's dive into creating a homemade sweet yeast bread that will fill your kitchen with warmth and your taste buds with delight.
- 1 cup warm whole milk (heated to about 100°F)
- 2 teaspoons instant dry yeast or active dry yeast
- 3 cups all-purpose flour (bread flour or Canadian flour for best results)
- 1/3 cup granulated sugar
- 4 egg yolks
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- 3 ounces unsalted butter (softened at room temperature)
- 1/4 teaspoon kosher salt
- Activate the Yeast:
In a small bowl, combine 1/2 cup of warm milk with the yeast and 1 teaspoon of sugar. Stir gently and let it sit in a warm place for 10-15 minutes until frothy.
- Mix Dry Ingredients:
In a large mixing bowl, sift together the flour and remaining sugar.
- Combine Wet Ingredients:
To the flour mixture, add the remaining 1/2 cup of warm milk, egg yolks, sour cream, and vanilla extract. Pour in the activated yeast mixture as well.
- Knead the Dough:
Using a stand mixer with a dough hook attachment, knead the dough on low speed for about 20 minutes, until it becomes smooth and elastic. Incorporate the softened butter and salt gradually during this process.
- First Rise:
Place the dough in a well-oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1.5 - 2 hours, or until doubled in size.
- Shape the Bread:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 3 equal pieces. Roll each piece into a tight ball, then into a 20-inch rope. Braid the ropes together, pinching the ends to seal.
- Second Rise:
Transfer the braided dough to a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and let it rise again in a warm place for another 30-45 minutes, until doubled in size.
- Preheat and Bake:
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg yolk with 1 tablespoon of water. Brush the top of the bread braid with this egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
- Bake the Bread:
Bake the sweet bread in the preheated oven for 30-35 minutes, or until golden brown on top and cooked through. You can check the internal temperature with a thermometer; it should register 195°F (90°C) when done.
- Cool and Serve:
Remove the sweet bread from the oven and let it cool on a wire rack before slicing and serving. Enjoy warm with butter or your favorite spread.
- Be gentle when shaping and braiding the dough to maintain its light and airy texture. Avoid overworking it, which can lead to a dense loaf.
- To help the dough rise evenly, place it in a warm, draft-free spot. You can create a warm environment by preheating your oven to the lowest temperature, then turning it off and placing the covered dough inside.
- For a shiny, golden crust, apply multiple thin layers of egg wash before baking. This not only enhances the appearance but also adds a subtle richness to the crust.
- Depending on your preference, you can adjust the amount of sugar in the recipe slightly. A bit more sugar can make the bread sweeter, while reducing it slightly will result in a milder sweetness.
Have Fun Baking!