Sweet Bread

This sweet bread is the kind of simple, egg-enriched yeast bread that works for everything from morning toast to a base for French toast the next day. The dough is rich with eggs, sugar, and margarine, giving it a tender crumb and golden color that plain bread just can’t match.

Scalded milk is a detail worth noting. Heating the milk before cooling it down deactivates enzymes that can weaken gluten structure, resulting in a softer, more pillowy loaf. Combined with three eggs in the dough, this bread has a brioche-like richness without being as fussy.

The shaping is straightforward: divide the dough in half, form each piece into a round, slightly flat loaf, and bake in round pans. An egg wash before baking gives the crust that bakery-window shine, and a light sugar sprinkle on top adds just enough sparkle and crunch.

Pro Tips

• Knead a full 5 minutes. This enriched dough needs the gluten development. It should feel smooth and spring back when poked.
• Don’t rush the rises. The first rise takes up to 2 hours and the second about 1 hour. Enriched doughs rise slower than lean ones because the fat and sugar slow down the yeast.
• Add flour gradually. The recipe notes you may need up to an extra cup. Add it slowly until the dough pulls away from the bowl but stays soft. Too much flour makes a dense loaf.
• Brush the egg wash gently so you don’t deflate the risen dough.

Variations

• Cinnamon swirl: Roll the dough flat, spread with butter, cinnamon, and sugar, then roll up and place in a loaf pan.
• Raisin bread: Knead in a cup of raisins after the first rise for a classic sweet bread with fruit.
• Butter instead of margarine gives a richer flavor and better browning if dairy isn’t a concern.