Sweet Bread
This homemade sweet bread is a melt-in-your-mouth delight, perfect for breakfast, brunch, or an afternoon snack, with a tender, buttery texture and a hint of citrus freshness.
Servings 10 slices
Calories 200kcal
Ingredients
Bread Dough Ingredients
- 4 cups All-Purpose Flour Unbleached flour yields better flavor and structure.
- 1 cup Sugar Regular granulated sugar is best.
- ½ cup Melted Butter Use real unsalted butter for richness.
- 2 pcs Eggs Room temperature eggs help the dough rise better.
- ½ cup Warm Milk Lukewarm (around 110°F) to activate the yeast.
- 2 tsp Dry Yeast Instant or active dry yeast both work.
- 1 zest Orange Zest Zest of 1 orange adds a citrus flavor.
- 1 tsp Mahlab Optional, adds an aromatic touch.
- 1 pc Egg (for brushing) For a golden crust.
- As needed cups Almond Slivers Toast for extra crunch before topping.
Instructions
Preparation
- In a small bowl, combine warm milk, a teaspoon of sugar, and dry yeast. Let sit for about 10 minutes until frothy.
- In a large mixing bowl, whisk together flour, remaining sugar, orange zest, and mahlab.
- Add eggs and melted butter to the dry mixture, then pour in the yeast-milk mixture. Mix until a dough forms and knead until smooth and elastic, about 10 minutes.
- Cover and let the dough rise in a warm place for about 2 hours until doubled in size.
- Punch down the dough and divide into 3 equal parts. Roll each part into a long rope and braid them together. Place on a lined baking tray.
- Let the braided loaf rise again for 30-45 minutes.
- Brush with beaten egg and sprinkle almond slivers over the top.
Baking
- Bake at 180°C (350°F) for 30-35 minutes until golden brown and hollow when tapped.
- Let cool before slicing or enjoy warm.
Notes
Keep the milk just warm to avoid killing the yeast. Knead the dough until it is slightly tacky but smooth. Store at room temperature for up to 3 days or freeze slices for later use.
