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Sweet White Bread Recipe
|Cake compressed yeast||1|
|Lukewarm water||2 Tablespoon|
|All purpose flour||700 Gram (6 Cups)|
|Butter||125 Gram (1/2 Cup)|
|Lukewarm milk||250 Milliliter (1 Cup)|
|Eggs||2 , lightly beaten|
|Egg yolk||1 , lightly beaten with 1 teaspoon sugar and 1 tablespoon warm milk|
|Sugar||1 Teaspoon (For Beating The Egg Yolk)|
|Warm milk||1 Tablespoon (For Beating The Egg Yolk)|
Calories 639 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 12.5 g62.3%
Trans Fat 0 g
Cholesterol 150.6 mg
Sodium 370.9 mg15.5%
Total Carbohydrates 93 g31%
Dietary Fiber 3.4 g13.5%
Sugars 3.6 g
Protein 16 g32.8%
Vitamin A 13.7% Vitamin C 0%
Calcium 8.5% Iron 32.8%
*Based on a 2000 Calorie diet
Add the water and cream the mixture until' it is smooth.
Set aside in a warm, draft-free place for 15 minutes or until the yeast mixture is puffed up and frothy.
Sift the flour into a large mixing bowl.
Add the butter and cut it into small pieces with a knife.
Lightly work the butter into the flour.
Stir the remaining sugar into the milk with the salt.
Continue stirring until the sugar has dissolved.
Beat in the eggs.
Make a well in the center of the flour mixture and pour in the yeast mixture and the egg and milk mixture.
Stir the liquids together, gradually incorporating the flour.
When the dough is well mixed and coming away from the sides of the bowl, turn it out onto a lightly floured working surface and knead it for at least 10 minutes or until it is smooth and glossy.
Rinse out and dry the mixing bowl and grease it lightly.
Shape the dough into a ball and place it in the bowl.
Cover the bowl with a clean, damp cloth and set aside in a warm, draft-free place for about 1 hour or until the dough has doubled in bulk.
Turn the dough out onto the work surface and knead it vigorously for 5 minutes.
Divide the dough into 3 equal pieces and shape each piece into a long, thin roll.
The pieces must be of equal length.
Press the 3 pieces together at one end and tuck them under.
Braid the pieces together and press the ends together, tucking them under as before.
Carefully transfer the braid to a greased baking sheet and brush it with the glaze.
Set aside in a warm, draft-free place for 40 minutes or until the braid has doubled in bulk.
Meanwhile, preheat the oven to 475°F (240°C).
Place the bread in the oven and bake for 15 minutes.
Reduce the heat to 425°F (220°C) and bake for 25 to 30 minutes more or until the bread is done and sounds hollow when the underside is rapped with your knuckles.
Cool the bread on the baking sheet or, preferably, transfer it to a wire rack.