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Sweet Bread

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Make It

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  • In a medium saucepan, scald milk over medium-low heat on stovetop; remove from heat and add butter. Set milk aside to cool. In a small bowl, dissolve yeast in 3/4 cup warm water; let stand for 5 minutes. In a large bowl, combine sugar, eggs, and salt; beat until smooth with an electric mixer. Stir in cooled milk mixture and yeast mixture. Gradually add 6 cups flour, beating well after each addition. Beat in enough remaining flour to make a soft dough.
  • Turn dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let stand in a warm place (85 degrees), free from drafts, for 1 hour. (Dough will not double in size.) In a small bowl, combine brown sugar, raisins, and cinnamon; set aside. Lightly grease 4 (9x5-inch) loaf pans; set aside.
  • Divide dough into 4 equal sections. Divide each section into 3 equal portions. Roll each portion into a 14-inch long rope. Flatten each rope into a 4x14-inch rectangle. Sprinkle brown-sugar mixture evenly down center third of each rectangle. Fold long edges of rectangles over, pressing gently to enclose filling. Pinch 3 filled ropes together at an end to seal. Braid dough. Repeat with remaining dough portions. Place braids in prepared pans. Cover and let rise in a warm place, free from drafts, for 1 hour. (Dough will not double in size.)
  • Preheat oven to 350°F. Bake loaves for 35 to 40 minutes, covering with aluminum foil to prevent excessive browning, if necessary. Let cool in pans for 10 minutes. Remove from pans and place on wire racks. Drizzle loaves with honey. Let cool for 30 minutes before slicing.

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