Sweet Bread
Yield
2 loavesPrep
30 minCook
45 minReady
255 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
warm |
|
| 1 | cup |
milk
scalded and cooled |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
margarine
|
|
| 5 | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
warm |
|
| 237 | ml |
milk
scalded and cooled |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
margarine
|
|
| 1.2 | l |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 2 | packages |
yeast, active dry
|
|
| 5 | ml |
sugar
|
|
Directions
Dissolve yeast in warm water in a large bowl.
Stir in milk, ¾ cup sugar, salt, 3 eggs, margerine, and 3 cups flour.
Beat until smooth.
stir in remaining flour (may need up to a cup more than called for) until you have a easily managable dough.
Turn out dough on floured surface; knead 5 minutes.
Place in greased bowl; turn greased side up; cover and let rise 1½ to 2 hours.
Punch down dough and divide in two.
Shape each into a round, slightly flat load.
Place each loaf in round layer pan (9x1½ inches) that has been greased.
Cover and let rise until double (about 1 hour). Heat oven to 350℉ (180℃).
Beat 1 egg slightly and brush over loaves.
Sprinkle with 1 tsp.
Sugar.
Bake until loaves are golden brown (35-45 minutes). Makes 2 loaves.
