Sweet And Soft Bread Recipes
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
SWEET AND SOFT BREAD
This recipe is a compilation of several recipes that I've tried and is tailored for a Cuisinart Convection Bread Maker.
Provided by Jacm7008
Categories Yeast Breads
Time 2h38m
Yield 12 slices, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Ingredients should be at room temperature.
- Ingredients are listed in order to put into machine.
- # 4 Rapid Whole Wheat.
- Loaf Size 1.5 lb.
- Crust Light.
- Time 2:33.
- Remove Paddle Beep LED 1:30.
Nutrition Facts : Calories 235.2, Fat 4.1, SaturatedFat 2.1, Cholesterol 8.9, Sodium 323.2, Carbohydrate 43.4, Fiber 3.2, Sugar 3.8, Protein 7
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- Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of active dried 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.
- Knead: 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. Mix with a paddle attachment on low speed until it comes together, then switch to a kneading hook and knead on low speed (speed 2 to 3 on a Kitchenaid mixder) for about 20 minutes or until the dough is elastic, tacky to touch and you're able to stretch a piece of dough into a thin "window without it tearing. Pro tip: Do not overknead, or the gluten strands will get overworked and tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.[br][/br]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 Proofing: Oil the sides of the bowl and the dough, cover the bowl with a kitchen towel and leave in a warm place to proof until doubled in size, about 1.5 hours. I preheat the oven at 200F for 2-3 minutes then turn it off and place the bowl into the oven with the heat off. This gives the dough a nice warm place without being too hot. Be careful not to overheat the oven as anything over the temp of 100F will kill the yeast instead of allowing it to proof.
- Shape: This recipe makes one large braid. To make two smaller bread loaves divide the dough into two, then shape 2 separate braids instead of one like the recipe instructs to. Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Roll each piece into a tight ball, then into a 20-inch log. Pinch the ends of the 3 logs together at one end, then braid them into a braid pinching the three ends together at the end as well. Tuck both ends of the braid underneath itself slightly to give it a better shape.
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