Yeast cake bread is a light and delicious batter bread made with yeast. If you ever tried any Easter bread such as a paska that is golden and rich, then you would adore this easy sweet yeast dough recipe.
Why Make Sweet Bread?
The main reason you want to make this sweet bread with a cake-like texture is because of how delectable it is. However, there is so much more to love.
This golden bread is also one of the simplest breads you can bake for a sweet yeast dough recipe. The explanation is because this is a batter bread with fewer steps that does not require kneading. It is just basically assembling the ingredients and allowing the dough to grow.
Another great thing about this cake bread is that it slices beautifully using an electric knife for as thick or as thin as you like. It also freezes very well.
Furthermore, this golden batter bread is wonderful to eat with breakfast, lunch, dinner or just as a snack from your usual breads or as a lighter dessert.
You do have to brush the tops of this sweet dough with one tablespoon of the reserved eggs from the recipe. I recommend buying a teflon brush and ditching a pastry brush with bristles that can eventually shed. I use mine all the time instead of constantly replacing those other pastry brushes with bristles.
I hope you enjoyed this yeast cake bread recipe and learned how to make a simple and sweet batter bread. If you did, please share this blog post with your friends and family and leave a comment below. Also, don’t forget to subscribe to my blog for more delicious home-tested recipes.
Yeast Cake Bread
1 package of active dry yeast (2-1/4 teaspoons)
1/4 cups very warm water
½ cups of canola oil
½ cups of sugar + 1 teaspoon
1 cup milk
2 large eggs, slightly beaten (reserve 1 tablespoon)
2 teaspoons of vanilla extract
1 teaspoon of salt
4 to 4 ½ cups of sifted flour
Place the very warm, but not hot water in your mixing bowl with one-fourth cup of the water and about a teaspoon of the sugar and the dry yeast. Stir to mix through. Give the yeast a few minutes to feed on the sugar. This is proofing the yeast. You will know the yeast is active once you start seeing foamy bubbles forming.
Scald the milk and pour into a large mixing bowl. Cool until the milk is lukewarm.
Then add the oil and remaining sugar to the mixing bowl with the milk.
Stir in the eggs except for the tablespoon that you saved to later brush the loaves with before baking.
Add the vanilla, salt and yeast mixture to that mixing bowl and mix to combine.
Slowly incorporated the sifted flour until you get a thicker and somewhat stiff, not a loose batter.
Cover and keep in a warm place for about one hour. You want the dough to grow and double in size.
Divide the thick batter dough into two well-greased 9 x 5 x 3″ loaf pans.
Let this rise again covered in a warm spot for about an additional hour.
Brush the tops of each loaf with the reserved egg.
Bake in a 350-degree oven for about 25 to 30 minutes, depending on how your oven is regulated. Test for doneness with a toothpick, slender knife or a cake tester to see if anything sticks.
Allow to cool in the pan for about five minutes before attempting to remove the bread.
ENJOY!
If you ever tried any Easter bread such as a paska that is golden and rich, then you would adore this easy sweet yeast dough recipe.
Course:
bread, Breakfast, Dinner, Lunch, Snack
Cuisine:
American
Keyword:
batter bread recipe, sweet bread recipe with yeast, sweet yeast dough, sweet yeast dough bread recipe, yeast cake bread
:
-
1
package of active dry yeast
2-1/4 teaspoons -
1/4
cups
very warm water -
½
cups
of canola oil -
½
cups
of sugar + 1 teaspoon -
1
cup
milk -
2
large eggs
slightly beaten (reserve 1 tablespoon) -
2
teaspoons
of vanilla extract -
1
teaspoon
of salt -
4 to 4 ½
cups
of sifted flour
-
Place the very warm, but not hot water in your mixing bowl with one-fourth cup of the water and about a teaspoon of the sugar and the dry yeast. Stir to mix through. Give the yeast a few minutes to feed on the sugar. This is proofing the yeast. You will know the yeast is active once you start seeing foamy bubbles forming.
-
Scald the milk and pour into a large mixing bowl. Cool until the milk is lukewarm.
-
Then add the oil and remaining sugar to the mixing bowl with the milk.
-
Stir in the eggs except for the tablespoon that you saved to later brush the loaves with before baking.
-
Add the vanilla, salt and yeast mixture to that mixing bowl and mix to combine.
-
Slowly incorporated the sifted flour until you get a thicker and somewhat stiff, not a loose batter.
-
Cover and keep in a warm place for about one hour. You want the dough to grow and double in size.
-
Divide the thick batter dough into two well-greased 9 x 5 x 3″ loaf pans.
-
Let this rise again covered in a warm spot for about an additional hour.
-
Brush the tops of each loaf with the reserved egg.
-
Bake in a 350-degree oven for about 25 to 30 minutes, depending on how your oven is regulated. Test for doneness with a toothpick, slender knife or a cake tester to see if anything sticks.
-
Allow to cool in the pan for about five minutes before attempting to remove the bread.
-
ENJOY!
