Homemade Sweet Bread – Flavorys Recipes

Here’s a delicious recipe for Homemade Sweet Bread that’s soft, tender, and slightly sweet — perfect for breakfast, brunch, or as a dessert. The sweet, buttery flavor and soft texture make it irresistible!

Homemade Sweet Bread Recipe

Ingredients:

1 cup warm milk (about 110°F/43°C)
1/2 cup granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3-4 cups all-purpose flour (more for dusting)
2 large eggs
1 tablespoon vegetable oil (for greasing)

Optional Topping:

2 tablespoons melted butter
1 tablespoon cinnamon sugar (optional for a cinnamon sugar crust)

Instructions:

1. Activate the Yeast:

In a small bowl, add the warm milk and sugar. Stir until the sugar dissolves.
Sprinkle the active dry yeast over the top of the milk mixture and stir gently.
Let it sit for about 5-10 minutes, or until the yeast becomes foamy. This means the yeast is active and ready to use.

2. Make the Dough:

In a large mixing bowl, add the softened butter, vanilla extract, and salt.
Once the yeast mixture is foamy, add it to the mixing bowl with the butter.
Crack the eggs into the bowl and whisk until everything is combined.
Gradually add in the flour, one cup at a time, stirring with a spoon or your hands until the dough starts to come together.
Once the dough begins to form, transfer it to a clean, floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You may need to add a little more flour if the dough is too sticky, but be careful not to add too much — the dough should be soft and slightly tacky, not dry.

3. Let the Dough Rise:

Lightly grease a large bowl with vegetable oil and place the dough in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it doubles in size.

4. Shape the Bread:

After the dough has risen, punch it down to release the air. Remove it from the bowl and place it on a floured surface.
Shape the dough into a loaf by rolling it out into a rectangle, then folding it into a loaf shape or rolling it into a log. Pinch the seams to seal.
Place the shaped dough into a greased 9×5-inch loaf pan.

5. Second Rise:

Cover the loaf pan with a kitchen towel and allow the dough to rise again for about 30-45 minutes, or until it has puffed up and nearly doubled in size.

6. Bake the Bread:

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