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.

25 BEST SWEET BREADS

Steps:

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

25 SWEET BREAD RECIPES FOR HEAVENLY BREAKFASTS

Steps:

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

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.

ITALIAN SWEET BREAD

Steps:

• In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a floured surface. Divide in half. Shape each portion into a ball; flatten slightly. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes., Beat egg and water; brush over the dough. Sprinkle with Italian seasoning if desired. Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

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.

PORTUGUESE SWEET BREAD

Steps:

• To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
• To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
• Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
• Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
• Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
• Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.