25 BEST SWEET BREADS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sweet bread in 30 minutes or less!
Nutrition Facts :
MOM'S A-TO-Z BREAD
We love this recipe around my house because we can change it from one day to the next on a whim. Just throw whatever fruit is in season into the mix, and you've got a tailor-made treat! -Christine Saxe, Ada, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 33
Steps:
- Combine the sugar, oil and eggs in a large bowl. Stir in A to Z ingredients of your choice and vanilla. Combine flour, baking powder, cinnamon, baking soda and salt; stir into liquid ingredients just until moistened. Stir in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 239 calories, Fat 13g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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
MY MOTHER'S BREAD
Steps:
- Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans.
- Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned.
MOM'S SWEET BUTTERMILK CORN BREAD
This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
MOM'S YEAST BREAD
This is the recipe my mom used over and over when I was growing up. I learned how to make yeast bread using this recipe when I was eight years old (no, I had no idea that yeast bread was supposed to be "hard", I just made it!). You can sub in some whole wheat to make it healthier, but I wouldn't use all whole wheat, you'll have hocky pucks instead of bread. My mom didn't use the wheat germ or vital wheat gluten, but I add it for the extra nutrition. You can leave them out if you wish. This recipe will make 2 loaves of bread or 2 dozen rolls. I usually make rolls and bake in 2 8-inch pans. We eat one pan (12 rolls) fresh, and freeze the other pan. Don't be afraid of the preparation time, it includes the rising time, which is time you can be doing other things.
Provided by Mommy2two
Categories Yeast Breads
Time 2h30m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and sugar in warm water in large bowl. This usually takes about 5 minutes. If you don't see any bubbles/foaming, your yeast is dead, start over.
- Add the milk, Crisco, salt, wheat germ, vital wheat gluten, and about 4 cups flour. I usually heat the milk and Crisco in the microwave so the Crisco melts, and the milk gets warm all in one step.
- Continue adding flour 1/2 cup at a time until the dough forms a ball, and starts leaving the sides of the bowl.
- Knead the bread, adding flour as needed until the dough is smooth and elastic. I usually knead about 3-5 minutes.
- Let bread rise in a covered bowl in a warm place until double in size (about 30-60 minutes).
- Punch down and form into loaves or rolls and place in a greased and floured pan.
- Let rise about 30 minutes more. Bake at 425 degrees 25-30 minutes, or till the bottom of the bread sounds hollow when tapped.
- Remove from pans and place on racks to cool.
- Butter tops while still warm, if desired. Cool completely before wrapping.
Nutrition Facts : Calories 342, Fat 5.3, SaturatedFat 1.8, Cholesterol 3.4, Sodium 616.2, Carbohydrate 62.6, Fiber 2.5, Sugar 3.3, Protein 10
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