Braided Sweet Bread Recipes

Steps:

• Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
• Preheat the oven to 170 degrees F (75 degrees C).
• Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
• Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
• Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
• Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
• Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
• Turn off oven. Let braids rise in the warm oven for 45 minutes.
• Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
• Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

Steps:

• Mix together water, warm milk, and yeast.
• Add melted margarine, sugar, salt and flour.
• Knead dough, place in bowl, cover and let rise in warm place 1 hour.
• Divide dough into 6 parts.
• Shape dough into 6 long pieces (length of baking sheet).
• On baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together.
• Cover and let raise 1 more hour.
• Brush beaten egg on top and bake at 350 degrees for 30-40 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
• On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
• Transfer the dough wreath to the parchment lined sheet pan. Dust with flour, and cover with a kitchen towel. Let proof in a warm spot for 45 minutes.
• In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese. Set aside. Beat the egg with the water in a small bowl, and set aside
• Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Steps:

• Dissolve yeast in warm water. Sprinkle in sugar and stir. Let sit for at least 10 minutes.
• Heat milk, butter, sugar, and salt in a small sauce pan over medium heat. Milk mixture should be luke warm, not hot. Let it cool down if its too hot.
• Pour 1 C of the flour into a mixing bowl. Pour the milk mixture into the flour and stir.
• Add another cup of flour and stir. Add eggs and stir, then yeast and stir.
• Gradually add the rest of the flour, kneading the dough inside the bowl. Add more flour depending on the consistency, so its not sticky and dough pulls away from the bowl.
• Cover with a towel and let rise in a warm place for a half hour.
• While its rising mix all the ingredients for the filling, adding the butter last.
• After the dough has risen, beat it down. Knead for a few minutes on a floured surface.
• Roll it out into a 12 x 18 rectangle.
• Cut into 3 vertical strips, 4 inches wide each. You want long strips.
• Spread filling evenly over dough with the back of a spoon. Roll each strip into a roll, overlapping the edges and pinching them shut.
• Place on a greased jelly roll pan. Gently braid, tucking the ends underneath. Try to braid quickly so the dough doesn't stretch.
• Cover with a towel and let rise for a half hour in a warm palce.
• Bake at 350 degrees for about 25 to 30 minute Bread should be browned and sound hollow when patted. Let cool on a rack. Take it off the pan with a spatula on each side so it doesn't fall apart.
• While the bread is cooling, make the glaze. Heat butter over medium heat until lightly brown, remove from heat.
• Stir in powdered sugar and vanilla.
• Stir in milk, one tsp at a time.
• Place bread on foil or board when cool. Drizzle bread with warm glaze. Let glaze harden before wrapping foil around bread if giving as a gift.

Steps:

• Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
• Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
• Stir gently until the mixture is smooth.
• In another bowl, combine the flours, cornmeal, and salt.
• Make a well in the center and pour in the wet mixture.
• Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
• Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
• Place in a clean bowl and cover with a tea towel.
• Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
• Punch the dough down and turn back out onto the board.
• Divide into six equal pieces.
• With hands, roll each piece into a long coil, about 1" in diameter.
• To make each loaf, braid three coils and pinch the ends together.
• Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
• Brush the tops of the loaves with soymilk.
• Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes., Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.

Steps:

• In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour, sugar, salt, lemon zest and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 1 hour (dough will not double in size)., Punch dough down; divide into four pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll each into a 15-in. rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes. , Beat egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired.