There’s something magical about the aroma of freshly baked Sweet Bread filling your kitchen, its golden braids glistening with a tender, pillowy texture. This recipe combines the richness of butter and the subtle sweetness of sugar, creating a loaf that’s soft, fluffy, and utterly irresistible. Perfect for breakfast or a cozy afternoon treat, it’s a labor of love that rewards you with every bite. With just 45 minutes of prep and a bit of patience during the rising time, you’ll craft a masterpiece that’s as beautiful as it is delicious.
Each slice offers a delightful balance of flavors, from the buttery richness to the hint of sweetness, complemented by a satisfying chew. The two-hour rising time ensures a light, airy crumb, while the 20-minute bake gives it a perfectly golden crust. Whether shared with loved ones or savored solo, this braided bread is a comforting, homemade delight that’s worth every moment spent in the kitchen.
Sweet Bread (Braided Bread) Ingredients
- 1 cup (236 ml) whole milk
- ⅓ cup (80 ml) water
- 2 ¼ teaspoons active dry yeast
- ⅓ cup (70 g) + 1 teaspoon granulated sugar (divided)
- 5 Tablespoons unsalted butter, melted
- 1 egg + 1 egg yolk (save egg white for brushing top)
- 2 teaspoons table salt
- 4 – 5 cups (500-625 g) bread flour or all-purpose flour (adjust as needed)
- 3 Tablespoons coarse sugar or granulated sugar (for sprinkling on top)
Step-by-Step Instructions
- Prepare the milk mixture: Combine milk and water in a heatproof bowl. Heat in 30-second increments until the mixture reaches 105-115°F (40-46°C). Stir well before checking the temperature.
- Activate the yeast: Pour the warm milk mixture into a large bowl or stand mixer bowl. Stir in yeast and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy. If it doesn’t foam, start over.
- Mix the dough: Add the remaining ⅓ cup sugar, melted butter, egg, egg yolk, salt, and 2 cups (250g) of flour. Stir well to combine.
- Knead the dough: Gradually add more flour while stirring (use a dough hook on low speed if using a stand mixer) until the dough forms a ball and pulls away from the sides of the bowl. The dough should be slightly tacky but manageable. Knead by hand or with a mixer for 5-10 minutes until smooth and elastic.
- First rise: Lightly oil a large bowl, place the dough inside, and turn to coat with oil. Cover and let rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- Shape the dough: Gently deflate the dough and divide it into 4 even pieces. Roll each into a 15-inch rope.
- Braid the bread: Lay the 4 strands side by side on a baking sheet. Starting from the center, weave strand 4 over 3, under 2, and over 1. Repeat, always starting with the furthest-right strand, keeping the braid snug. Press the ends together tightly and fold underneath. Turn the pan 180° and repeat on the other side.
- Second rise: Cover the braid loosely with plastic wrap or a clean towel. Let rise for 30-40 minutes in a warm place. Preheat the oven to 375°F (190°C).
- Bake: Lightly brush the braid with the reserved egg white and sprinkle with coarse sugar. Bake for 20 minutes, or until an instant-read thermometer reads 190°F (87°C).
- Serve: Let cool slightly before slicing. Enjoy your sweet, braided bread!
Perfect Pairings: Serving Suggestions
This sweet braided bread is a versatile treat that pairs beautifully with a variety of toppings and accompaniments. For a simple yet indulgent option, spread a layer of softened butter or cream cheese on a warm slice. If you’re feeling fancy, drizzle with honey or maple syrup for extra sweetness. It also makes a delightful base for jam or fruit preserves. Serve alongside a cup of coffee or tea for a cozy breakfast or afternoon snack.
Keep It Fresh: Storage and Reheating Tips
To maintain the bread’s freshness, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. For longer storage, slice and freeze in a freezer-safe bag for up to 1 month. To reheat, place slices in a toaster or warm in a 300°F (150°C) oven for 5-10 minutes until heated through. This will restore its soft, fluffy texture.
Braiding Made Easy: Step-by-Step Guidance
Braiding the dough might seem tricky, but with a little practice, it’s a breeze! Start from the center of the strands to ensure an even braid. Mentally label the strands 1 through 4 (left to right) and always begin with the furthest-right strand. Weave it over, under, and over the others, keeping the strands snug. Once you reach the end, press the strands together and fold them under the braid. Turn the pan and repeat on the other side for a polished finish.
Time-Saving Tricks for Busy Bakers
If you’re short on time, consider preparing the dough the night before. After the first rise, cover the dough tightly and refrigerate overnight. The next day, let it come to room temperature for 30 minutes before shaping and braiding. Alternatively, use a stand mixer with a dough hook to speed up kneading. These small adjustments can make the process more manageable without sacrificing quality.
Recipe Variations to Try
Experiment with different flavors to make this recipe your own. Add 1 teaspoon of cinnamon or zest of one orange to the dough for a fragrant twist. For a nutty flavor, fold in ½ cup of chopped walnuts or almonds before braiding. You can also swap the coarse sugar topping for a vanilla glaze made with powdered sugar, milk, and vanilla extract. The possibilities are endless!
Sweet Bread (Braided Bread)
Ingredients
- 1 cup whole milk
- ⅓ cup water
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar + 1 teaspoon
- 5 Tablespoons unsalted butter melted
- 1 egg + 1 egg yolk save egg white for brushing top
- 2 teaspoons table salt
- 4 – 5 cups bread flour or all-purpose flour
- coarse sugar or granulated sugar for sprinkling on top (I use about 3 Tablespoons)
Instructions
- Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
- Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
- Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
- Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
- If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
- Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
- When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15” rope.
- To Make the Braid: Lay the 4 strands beside each other on a baking sheet/cookie sheet (I do not recommend lining with parchment paper). Rather than start from one end of the bread and work to the other, I always start from the center (this helps ensure an even braid). I find it helpful to mentally label these pieces 1, 2, 3, and 4 (with 1 being your piece to the far left and 4 on the far right).
- Starting from the center, weave strand 4 over the piece beside it (3), beneath the next one (2) and then over the left-most strand (1).
- Repeat this process, always starting with your furthest-right piece, keeping the strands snug.
- Once you reach the end, press/smash the ends together tightly and fold underneath the braid. Then turn the baking pan 180 degrees and work from the center to complete the other side, following the same steps as above.
- Cover loosely with plastic wrap or a clean towel and allow the bread to rise again for 30-40 minutes in a warm, draft-free place. While it is rising, preheat your oven to 375F (190C).
- Once bread has risen again, lightly brush with reserved egg white and sprinkle with coarse sugar (or regular granulated sugar) and bake for 20 minutes or an instant-read thermometer reads 190F (87C). Enjoy!