This sweet bread recipe has the perfect mix of a soft tender crumb with a touch of sweet and a moist, dense texture that keeps me coming back for more.
Table of Contents
Just the Right Touch of Sweet
Warm, soft, and just the right touch of sweet, this homemade sweet bread is the kind of comforting recipe you’ll want to make again and again. It’s a bread I make when I want something homemade that feels special but is easy enough for any weekend.
I found it in a vintage 1972 cookbook, a collection of shared recipes. I love how timeless this sweet bread dough truly is. Sweet bread dough can be tricky, often turning out too sticky or too dry, which makes it hard to knead or shape. This recipe has just the right balance of ingredients for perfect results every time.
- I love how this sweet bread bakes up so soft and tender inside with a golden, glossy crust on the outside. It reminds me of these cinnamon rolls that are made with a sweet roll recipe!
- The subtle sweetness makes it just as perfect for breakfast with jam as it is for serving alongside dinner.
- Braiding the dough feels a little fancy, but it’s actually so simple and makes the loaf look beautiful on the table.
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Key Ingredients and Substitutions
- Whole milk: Provides richness and helps activate the yeast. Use lukewarm milk for best yeast activation.
- Active dry yeast: Leavens the bread and creates a light texture. Instant yeast can be substituted with a slightly shorter rise time.
- Flour: Gives structure to the bread. Bread flour can be used for a slightly chewier texture.
- Butter: Adds flavor and tenderness to the bread. Use unsalted butter if you prefer to control the salt.
- Granulated sugar: Sweetens the bread and also helps feed the yeast for a better rise.
- Eggs: Add richness, color, and moisture to the bread.
- Salt: Enhances flavor and balances the sweetness.
- Egg yolk: Used for the egg wash to create a golden, shiny crust.
- Water: Combined with the yolk for the egg wash.
- Kosher salt: Sprinkled on top for a flavorful crust.
How to Make This Sweet Bread Recipe
Preparation
Warm milk to 100–110°F. Line a baking sheet with parchment paper.
Step 1 – Activate Yeast
In a large bowl, combine warm milk, yeast, and 1 cup flour. Stir well and let sit for 5 minutes until bubbly.
Step 2 – Cream Butter and Sugar
In a separate bowl, cream butter and sugar until light and fluffy. Mix in eggs until fully combined.
Step 3 – Make Dough
Add remaining 3 cups flour and yeast mixture alternately, mixing well after each addition. Knead until smooth and elastic, adding more flour as needed.
*Tip: I knead until the dough is stretchy and I can pull it and see through the dough without it breaking.
Step 4 – First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1½ hours.
Step 5 – Shape Bread
Divide dough into 3 portions. Roll each into a 20-inch rope, braid, and pinch ends to seal. Place on prepared baking sheet.
Step 6 – Second Rise
Cover braid and let rise until doubled, about 45 minutes, or until a light touch leaves a dent.
Step 7 – Egg Wash
Whisk egg yolk with water and gently brush over dough. Sprinkle evenly with kosher salt.
Step 8 – Bake
Bake at 350°F for 30–35 minutes, until golden brown and internal temperature reaches 195°F. Your sweet bread is ready to serve!
Lynette’s Tip
Always allow your dough to rise in a warm, draft-free spot. If your home is cool, you can place the covered bowl in a slightly warm oven (turned off, with just the pilot light on) or near a sunny window.
More Bread Recipes You’ll Enjoy
Sweet Bread
Ingredients
- 1 Cup lukewarm whole milk
- 2 ¼ teaspoons active dry yeast
- 4 Cups flour divided
- ½ Cup butter softened
- ½ Cup granulated sugar
- 2 large eggs
- ½ teaspoon salt
- 1 egg yolk
- 1 Tablespoon water
- 1 Tablespoon kosher salt
Instructions
- Activate the yeast: Warm the milk to 100–110°F. In a large bowl, combine the warm milk, yeast, and 1 cup of the flour. Stir well and let sit for 5 minutes until bubbly.
- Make the dough: In a separate bowl, cream the butter and sugar together until light and fluffy. Add the eggs and mix until fully combined.
- Add the remaining 3 cups of flour and the yeast mixture alternately, mixing well after each addition.
- Knead the dough until smooth and elastic, adding more flour as needed. (I used an additional ½ cup of flour and kneaded on level 2 of a stand mixer for about 10 minutes.)
- Place the dough in a greased or buttered bowl. Cover and let it rise in a warm, draft-free spot until doubled in size, about 1½ hours.
- Shape the dough: Divide the dough into 3 equal portions. Roll each into a 20-inch rope. Lay the ropes side by side on a parchment-lined baking sheet. Pinch the top ends together, then braid the ropes. Pinch the bottom ends to seal.
- Cover the braid with a clean tea towel and let it rise again until doubled in size, about 45 minutes. The dough is ready when a light touch leaves a dent that doesn't spring back.
- Prepare egg wash: Whisk together the egg yolk and water. Gently brush the braid with the egg wash and sprinkle evenly with kosher salt.
- Bake: Preheat the oven to 350°F. Bake the braid for 30–35 minutes, or until golden brown and the internal temperature reaches 195°F.
Notes
Variations:
- Cinnamon Sugar: Sprinkle the braid with a cinnamon-sugar mix before baking for a lightly spiced sweetness.
- Fruit Add-Ins: Fold in ½ cup of dried cranberries, raisins, or chopped dried apricots into the dough before braiding.
- Glaze Finish: Drizzle the cooled bread with a simple powdered sugar glaze for a bakery-style look and flavor.
Nutrition
Recipe FAQs
Yes you can. Instead of using the stand mixer, knead by hand for 10–12 minutes until the dough is smooth and elastic.
Absolutely! Divide the dough into smaller portions and reduce the baking time as needed.
You can use sesame seeds, poppy seeds, or even coarse sugar instead of salt for this sweet bread recipe.
