Sweet bread has many ethnic variations; it exists in Italian, Mexican, and Portuguese cuisines, among others. This recipe for sweet bread is not considered a quick bread because it is leavened with yeast. It contains sugar to give it a slightly sweet taste. The Mexican version is called pan dulce, meaning “sweet bread,” and it was introduced by the French and Spaniards during the colonial years.
Recipe Servings: 20
Prep Time
20 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
30 minutes
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the water and sugar in a large bowl and stir until the sugar dissolves.
- Add the yeast to the sugar water and let it sit for 10 minutes. It will become frothy.
- Mix the salt and oil into the yeast mixture.
- Add 1 cup of flour at a time to the yeast mixture. Not all the flour may be used. The dough should form a ball and not be sticky.
- Knead the dough on a floured surface for about 5 minutes. If it gets sticky, sprinkle more flour on it. At the end you should be able to lift a small portion of the dough without tearing it.
- Place the dough in a large oiled bowl and cover it with a damp towel.
- Let the dough rise for about 60 minutes or until it has doubled in size.
- Punch the middle of the dough to pull it from the side of the bowl.
- Divide the dough equally and place each piece in a greased 9-inch loaf pan, shaping them to the size of the pan.
- Let the loaves rest uncovered for 30 minutes.
- Preheat the oven to 350°F.
- Bake the loaves for 30 minutes or until they are cooked through. If you’re using a cast iron pan, extend the baking time by about 5 minutes.
- Remove the loaves from the oven and let them cool for 10 minutes before turning them out onto a wire rack to cool completely.
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