Sweet Yeast Bread

Ingredients

• 500 g All-purpose flour (sifted)
• 500 g Unsalted butter (softened to room temperature)
• 500 g Granulated sugar
• 10 g Active dry yeast (about 2 1/4 tsp)
• 275 ml Milk (lukewarm (30-35°C))
• 4 Large eggs (room temperature)
• 1 tsp Salt
• 2 tsp Vanilla extract

Instructions

1. Activate yeast

   In a small bowl combine lukewarm milk, yeast and a pinch of sugar. Stir gently and let sit for 5‑10 minutes until foamy.

   Time: PT10M

2. Cream butter and sugar

   In the mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 4‑5 minutes.

   Time: PT5M

3. Add eggs and vanilla

   Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

   Time: PT3M

4. Incorporate dry ingredients

   Sift flour, salt, and baking powder (if using) together. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not over‑mix.

   Time: PT5M

5. First rise

   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (about 30‑35°C) for 45‑60 minutes, or until doubled in size.

   Time: PT1H

   Temperature: 30-35°C

6. Shape and second rise

   Punch down the risen dough, turn it onto a lightly floured surface, shape into a loaf and place into the greased loaf pan. Cover and let rise again for 30‑40 minutes until the batter reaches the top of the pan.

   Time: PT40M

7. Bake

   Preheat the oven to 350°F (175°C). Bake the bread for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

   Time: PT45M

   Temperature: 350°F

8. Cool

   Remove the loaf from the pan and place on a cooling rack. Let cool completely before slicing.

   Time: PT20M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: bread flour
• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: coconut sugar
• Instead of Active dry yeast: instant yeast
• Instead of Milk: almond milk, soy milk
• Instead of Large eggs: egg replacer
• Instead of Vanilla extract: almond extract

Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• 9‑inch (23 cm) loaf pan
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast correctly
• Creaming butter and sugar until light and fluffy
• Not over‑mixing the flour into the batter
• Ensuring the dough rises to double size before baking

Chef Tips from the Video

• Use butter at room temperature for maximum aeration.
• Add a tablespoon of melted butter on top of the loaf before baking for a glossy crust.
• For extra flavor, fold in ½ cup of raisins or dried cranberries after the first rise.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 5 days.

Freezer: Slice and freeze in airtight bags; up to 2 months.

Room temperature: Can sit at room temperature for 1‑2 days if well wrapped.

Make-Ahead Tips

• Bake the bread a day ahead; it tastes even better after resting.
• Freeze slices and toast directly from frozen.