Creamy Sweet Bread
Soft, buttery, and irresistibly rich, Creamy Sweet Bread is the ultimate indulgence for bread lovers. This pillowy treat is made with a luxurious combination of heavy cream, whole milk, and a touch of vanilla, delivering a subtle sweetness and tender crumb that melts in your mouth. Perfect for family breakfasts or special occasions, this homemade bread recipe uses instant dry yeast for a straightforward rise and a golden egg wash for an irresistible bakery-style finish. Serve it warm with butter, jam, or your favorite spread for a comforting, melt-in-your-mouth experience. Whether you're a seasoned baker or a beginner, this recipe is bound to fill your kitchen with warmth and your plate with perfection.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 2.25 teaspoons Instant dry yeast
- 1 teaspoon Salt
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 2 units Large eggs
- 1 unit Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small saucepan, heat the heavy cream, whole milk, and unsalted butter over low heat until the butter melts and the mixture is warm (about 100–110°F). Remove from heat and stir in the vanilla extract.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, and salt.
Make a well in the center of the dry ingredients and pour in the warm cream mixture. Add the eggs to the bowl.
Mix the ingredients until a sticky dough forms. You can use a stand mixer with a dough hook attachment or mix by hand with a wooden spoon.
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes in a stand mixer) until it becomes smooth, elastic, and slightly tacky to the touch.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
Punch down the dough and turn it out onto a floured surface. Divide it into 12 equal portions and shape each portion into a smooth ball.
Arrange the dough balls in a greased 9x13-inch baking dish or on a lined baking tray, leaving some space between them to rise. Cover and let them rise again for 30-40 minutes, until puffy and nearly doubled.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg and water for the egg wash. Lightly brush the tops of the risen dough with the egg wash.
Bake the bread in the preheated oven for 20-25 minutes, or until golden brown on top and cooked through. If the tops brown too quickly, cover loosely with aluminum foil during the last 5-10 minutes of baking.
Remove the bread from the oven and let it cool slightly before serving. Enjoy warm with butter or your favorite spread.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 478.1 g | 174% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 108.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 313 mg | 24% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1001 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
