I call this my chameleon sweet bread recipe because with this recipe I make sweet bread, cinnamon bread, cinnamon rolls, chocolate cinnamon rolls, chocolate pecan cinnamon rolls, chocolate babka bread, and challah. Anything that involves a sweet dough. It’s the recipe that I used when I braided the dough in this video. You get a nice soft dough that is easy to shape.
Too many times, people are looking for new bread recipes when they can simply use a recipe that they already know. Instead of searching for new recipes, just improvise with a recipe that you like. I love my sweetbread recipe and can make it with my eyes closed. If I have a recipe that calls for a sweet dough, I just roll this one out.
Water 460 grams
Yeast 14 grams
Sugar 150 grams
Eggs 50 grams
Oil 100 grams
Salt 20 grams
By Volume for Two Large Loaves
Flour 8 – 9 cups flour
Water 2 cups
Yeast 2 packages/ 1½ tablespoons yeast
Sugar ¾ cup sugar
Eggs 1 large
Oil ½ cup
Salt` 1 tablespoon
Baker’s Percentages
Water 46%
Yeast 1.5%
Sugar 15%
Eggs 5%
Oil 10%
Salt 2%
Mix. Knead. Let Rise. Shape. Let Rise Again. Bake at 375F or 190C.
Be Patient. Make sure you let the dough rise twice: after the knead and after shaping the bread. The first rise is about 2 to 3 hours. The second rise will be about 30 – 45 minutes. From start to end, it’s about 4 1/2 hours. Be Patient. It’s a virtue, especially when baking bread.
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