-
-
My review
Sweet Bread Overnite
made it |
3 reviews
|
Viola
"I love this recipe! It's easy to make and rises overnight, so I have time to do other things and still have it piping hot for the meal!"
Added to shopping list.
Go to shopping list.
Ingredients
15 h servings 368 calsOriginal recipe yields 20 servings (2 - 9x5 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, beat eggs until fluffy. Stir in 4 cups of flour, salt, sugar, milk, 3/4 cup melted butter, yeast mixture and vanilla. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise overnight in the refrigerator.
- The next morning, deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 90 minutes. Preheat an oven to 300 degrees F (150 degrees C).
- Brush risen loaves with 2 tablespoons melted butter and bake in preheated oven for 1 hour, or until golden brown.
Nutrition Facts
Per Serving: 368 calories; 10.7 g fat; 59.5 g carbohydrates; 8.3 g protein; 88 mg cholesterol; 207 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
3/13/2004
I tried this recipe and it doesnt work with as much liquid as it calls for. it ends up being cake mix consistency and not workable. Even after adding ALOT more flour it didn't rise.. I would sug...
2/20/2008
don't use as much liquid, DON"T REFRIDGERATE! the refridgeration kills the yeast and it won't rise. instead let it rise right then for about an hour and bake for about half an hour at 350. if yo...
6/14/2005
This recipe has no oven temp to it. I'm going to try 350 and see how it works.