Homemade Sweet Bread Recipe - Easy & Delicious Yeast Loaf

There’s nothing quite like the aroma of fresh baked bread filling your kitchen, especially when it’s a warm, nostalgic sweet loaf. This easy bread recipe with yeast feels special enough for holidays and festive brunches, yet it's simple enough for a cozy weekend baking project. Every bite of this soft, lightly sweet bread tells a story of comfort and tradition, making it a perfect addition to your family table.
This sweet bread often graces our table during holidays, Sunday brunches, or simply as a comforting treat with coffee. It's more than just a recipe; it’s about creating moments and carrying on family traditions. Whether you’re a seasoned baker or looking for easy bread recipes for beginners, this guide will walk you through making bread at home with confidence. So, let’s roll up our sleeves and bake it!
Flavor Profile: Soft, pillowy, lightly sweet, buttery, perfect with coffee or for French toast
This isn't just another bread loaf recipe; it's designed to be your go-to for a perfect homemade sweet bread. Here’s why this recipe stands out:
Simple Pantry Ingredients: We use everyday staples like flour, milk, sugar, butter, eggs, and instant yeast, making it accessible.
Soft, Pillowy Crumb: Our specific method ensures a wonderfully tender and moist interior, far from dry or crumbly.
Clear, Step-by-Step Structure: We provide easy-to-follow instructions with visual cues, so you know exactly what to look for at each stage.
Flexible Kneading Options: Whether you prefer to make bread dough by hand or use a stand mixer, this recipe adapts beautifully.
Consistently Perfect Results: This recipe has been tested multiple times to guarantee a consistent rise and a beautiful golden crust every single time.
The mild sweetness, often enhanced with hints of vanilla or citrus, makes this sweet food recipe incredibly versatile – equally delightful for breakfast, brunch, or dessert.

Ingredients

• Dough Ingredients
• All-Purpose Flour: 3 ½ cups (420g), plus more for dusting. (You can substitute up to 1 cup of bread flour for a slightly chewier crumb, if desired.)
• Granulated Sugar: ½ cup (100g). This sweetens the bread and feeds the yeast.
• Active Dry or Instant Yeast: 2 ¼ teaspoons (one standard packet). (If using active dry, you'll activate it first; instant yeast can be mixed directly with dry ingredients.)
• Whole Milk: 1 cup (240ml), warmed. (2% milk or non-dairy options like almond or soy milk can be used, but whole milk yields the richest flavor.)
• Unsalted Butter: ½ cup (113g), softened to room temperature, not melted.
• Large Eggs: 2, at room temperature.
• Salt: 1 teaspoon.
• Optional Flavor Boosters: 1 teaspoon vanilla extract, 1 teaspoon citrus zest (lemon or orange), or a pinch of warm spices like cinnamon or nutmeg.
• Egg Wash & Topping
• Large Egg: 1, beaten (for egg wash, gives a beautiful shine).
• Coarse Sugar or Sliced Almonds: 1-2 tablespoons (optional, for a festive look and added crunch).

Directions

1. Warm the Milk & Activate the YeastGently warm the whole milk until it’s lukewarm, between 105-115°F (40-46°C). It should feel comfortably warm to the touch, not hot. Pour the warmed milk into a large mixing bowl (or the bowl of your stand mixer). Sprinkle the yeast and 1 teaspoon of the granulated sugar over the milk. Stir lightly and let it sit for 5-10 minutes. If using active dry yeast, it should become foamy and smell yeasty, indicating it's active. If using instant yeast, this step isn't strictly necessary for activation, but it's a good way to check freshness.
2. Mix the DoughTo the yeast mixture, add the remaining granulated sugar, softened butter, eggs, salt, and any optional flavor boosters (vanilla, citrus zest). Whisk until well combined. Gradually add the all-purpose flour, about a cup at a time, mixing with a wooden spoon or the dough hook on low speed until a rough, shaggy dough forms. It should be cohesive but still look a bit messy.
3. Knead Until Smooth & ElasticNow it’s time to knead!
   1. By Hand: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, pushing and folding the dough, until it becomes smooth, elastic, and less sticky.
   2. With a Stand Mixer: Using the dough hook attachment, knead on medium-low speed for 6-8 minutes.
4. The dough is properly kneaded when it passes the "windowpane test": you should be able to stretch a small piece of dough thinly enough that light can pass through it without tearing. If the dough feels too sticky, add a tiny bit more flour (1 tablespoon at a time); if too dry, add a tiny bit of milk.
5. First Rise (Proof #1)Shape the kneaded dough into a smooth ball. Lightly grease a large bowl with a little oil or butter, place the dough ball inside, and turn it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has roughly doubled in size. You can gently poke it with a finger; if the indentation slowly springs back, it's ready.
6. Shape the Sweet BreadOnce risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. For a simple loaf, gently pat or roll the dough into a rectangle, then roll it up tightly into a log, pinching the seam closed. Place the shaped dough into a lightly greased 9x5 inch loaf pan, seam-side down. Smooth the top gently.
7. Second Rise (Proof #2)Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm, draft-free spot for another 45-60 minutes. The dough should dome about 1 inch above the edge of the pan and look visibly puffy. To check if it’s ready, gently poke it with a floured finger; the indentation should remain, but not collapse completely. If it springs back too quickly, it needs more time; if it collapses, it's slightly over-proofed.
8. Egg Wash, Bake & Check DonenessPreheat your oven to 350°F (175°C). Position an oven rack in the middle. Gently brush the top of the risen dough with the beaten egg wash. If desired, sprinkle with coarse sugar or sliced almonds. Bake for 30-40 minutes, or until the top is deep golden brown and the internal temperature reaches 200-210°F (93-99°C) with an instant-read thermometer. The bread should also sound hollow when tapped on the bottom. Once baked, let the bread cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely before slicing. This prevents a gummy texture.