sweet bread recipe

A delicious and easy recipe for lemon poppy seed bread. Serve as a snack, at brunch or as a dessert.

Easy Glazed Lemon Poppy Seed Bread

lemon cake mix

lemon pudding mix

½ Tablespoons poppy seeds

canola oil

water

eggs

sugar

lemon juice

Tablespoon milk

Preheat oven to 350°F/180°C. Spray 2 loaf pans with cooking spray and set aside.

Mix all ingredients together in a large bowl. Beat with an electric mixer for 4 minutes.

Divide batter evenly among the prepared loaf pans.

Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks for 5-10 minutes before removing from pan.

While the bread is still warm, mix together the glaze ingredients. Spoon glaze over top of the bread and allow glaze to set before slicing and serving.

Take in the sweet aroma of these apple and cinnamon delicacies as they're baking, then roll them up for a snack on the go!

Apple and cinnamon golden syrup scrolls

(375 milliliters) warm milk

yeast

tbsp caster sugar

(600 grams) plain flour

tsp salt

egg, lightly whisked

butter, melted

(70 grams) brown sugar

cinnamon

granny smith apple, peeled, cored, finely chopped

(30 grams) walnuts, coarsely chopped

(125 milliliters) golden syrup

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From the fragrance of the proofing yeast to the dough rising and then baking into golden brown loaves, this family tradition &ndash; above all others &ndash; is my favorite. Nothing compares to a slice of sweet bread, still warm from the oven and topped by a pat of real butter.

Grandma's Portuguese Sweet Bread Recipe

dry yeast

granulated organic cane sugar

milk, scalded and still hot

butter

sea salt

eggs,

all-purpose flour

Dissolve yeast in warm water. Mix sugar, hot...

Dissolve yeast in warm water. Mix sugar, hot milk, butter, and salt together in a large bowl, stirring until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture. Gradually beat 5 cups of flour into liquid to make a smooth dough.

If you have a stand mixer that will...

If you have a stand mixer that will handle this amount of dough, you can use that to shorten the process. Simply complete above steps in your mixer bowl and let your dough hook do the kneading for you.

To knead by hand, heavily flour a board...

To knead by hand, heavily flour a board with a portion of the remaining flour. Turn dough out onto board and sprinkle with remaining flour. Knead until very smooth, adding flour to eliminate stickiness as necessary. You should see small "blisters" of air on the surface of the dough. This takes about 15-20 minutes. Consider it your workout for the day.

Place dough in a large buttered bowl. Cover...

Place dough in a large buttered bowl. Cover loosely with a towel and put in a warm place until doubled in size (about two hours).

Punch down dough (it will collapse). Using buttered...

Punch down dough (it will collapse). Using buttered hands, form dough into desired loaves. You can divide dough into two large loaves or try them as smaller rolls. Or you can try the pie pan method you see used by the historical society.

Place your formed loaves on a buttered cookie...

Place your formed loaves on a buttered cookie sheet or in a buttered pie pan. Cover loaves and set in a warm place to rise again for about an hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Baking time will vary a bit depending upon loaf size.

Optional: Use a pastry brush to baste milk...

Optional: Use a pastry brush to baste milk over the loaves just as they start to brown. This will give them a beautiful shiny glow.

Turn dough onto floured surface. Divide dough in...

Turn dough onto floured surface. Divide dough in two. Form each half loosely into a two-inch log. Cut log into two-inch lengths. 

Roll dough into balls. Place onto a buttered...

Roll dough into balls. Place onto a buttered cookie sheet or in a buttered pie pan, not quite touching. 

Cover rolls and set in a warm place...

Cover rolls and set in a warm place to rise again for about an hour. 

Bake at 350 degrees Fahrenheit for 20-25 minutes...

Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown. 

Form each half of the dough into a...

Form each half of the dough into a ball, working to put the "loose" ends on the bottom so that the top is nice and smooth. Place each dough on a cookie sheet and set aside to rise.

Divide each half of the bread dough into...

Divide each half of the bread dough into three equal pieces.

Roll each into a rope, about 1-2 inches...

Roll each into a rope, about 1-2 inches in diameter.

Press the ends of the ropes together and...

Press the ends of the ropes together and braid. When you reach the end, tuck ends under slightly and place bread on a cookie sheet for the second rise. 

Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it. 

Classic Iced Buns

mL milk

250 g strong white flour,

250 g plain flour

g sachet fast-action dried yeast

g caster sugar

softened,

egg,

250 g icing sugar

Heat milk and 75ml water until hot but not boiling. Set aside to cool until lukewarm.&nbsp; Sift flours into a large bowl and stir in yeast, sugar and 1tsp fine salt. Make a well in centre and add butter, egg and milk mixture to well. Mix to a soft dough.

Tip on to a work surface lightly dusted with flour (reserving bowl) and knead for 10min until smooth and elastic. Form into a ball. Lightly grease cleaned-out bowl with butter, add dough and cover with greased clingfilm. Leave in a warm place to rise until dough has doubled in size – about 1½ hr.

Line a baking sheet with baking parchment. Punch down dough in bowl and divide into 12 equal pieces (weigh for best results). Shape each piece into a 10cm (4in) long sausage.&nbsp; Arrange on lined sheet in two rows of six, spacing about 1.5cm ( in) apart.

Cover again with greased clingfilm (butter-side down) and leave to prove for 45min or until puffed (buns should be touching).

Preheat oven to 200°C (180°C fan) mark 6. Uncover buns and bake for 12-15min until&nbsp; risen and golden. Transfer to a wire rack to cool.

Sift icing sugar into a bowl and mix in just enough water (about 1½ – 2tbsp) until just&nbsp; spreadable. When cool, tear buns apart and spread or pipe (with a flat nozzle) icing on to buns. Leave to set before serving.

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The most viewed sweet bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Glazed Lemon Poppy Seed Bread

Apple and cinnamon golden syrup scr...

Grandma's Portuguese Sweet Bread Re...

Classic Iced Buns

Top 4 sweet bread recipe recipes from across the web

The most viewed sweet bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Glazed Lemon Poppy Seed Bread

Apple and cinnamon golden syrup scr...

Grandma's Portuguese Sweet Bread Re...

Classic Iced Buns

The most viewed sweet bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine