Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Any Sweet Bread recipes?

PanolaProductions
PanolaProductions Posts: 3
edited November -0001 in EggHead Forum
Does anyone know any good recipes for sweet bread? Thanks!

-Jay
· Share on FacebookShare on Twitter

Comments

  • Bacchus
    Bacchus Posts: 6,019
    I have never made them, but I think they stand up pretty well on their own. Maybe sautee in butter and a touch of garlic?? I love em!
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    This might help-.

    Bread, Wheat, Whole, Slightly Sweet

    You may have to find this at a Whole Foods or some other frou-frou organic food store – the mom that gave me this recipe got some for me)****Hello good friends. It has been a while since I've posted - I am so blessed to be enjoying my first teacher summer, so I've been spending time with family and vacationing. *******Perusing the forum this afternoon I see so many wonderful looking cooks going on and great information continuing to be shared - it's such a great community and I do miss being more involved. *****I did get to do quite a bit of Egging with some college buddies on our annual ManTrip over in east Texas - cooked 24 lbs of boston butt, about 5 flat iron steaks, several pounds of stuffed pork chops and sausage, and 3 racks of baby back ribs. It was a wonderful time with good friends and good food. *****I've also still been trying to do some bread experimentation from time to time, and I wanted to share with everyone a recipe that I had really really great results with - a 100% whole wheat bread recipe (not no-knead) - that was really simple and produced a sandwich bread consistency (all my 100% whole wheat attempts to-date have resulted in a very dense, poorly risen bread). *****So, here's the recipe, which the parent of one of my students gave me, with my comments in italics:


    INGREDIENTS:
    2 cups hot water (I would say the warm side of lukewarm, not hot)
    1/2 cup light olive oil
    1/2 cup honey
    3- 1/2 tsp instant yeast (I used Fleishman’s Rapid Rise)
    5 cups freshly milled hard red wheat flour (I used King Arthur whole wheat flour)
    2 tsp salt
    1-2 Tbs lecithin




    Procedure:
    1 Combine water, oil and honey. Add 3 cups of flour (1 cup at a time and mix until all wet), yeast, salt, and lecithin. Mix (use a big mixing bowl and a wooden spoon, or better yet, a powerful stand mixer with the dough hook attachment). Add the remaining flour (you can do this in the mixing bowl or as you knead – I had to do it as I kneaded because the dough became too hard to mix by hand – add a little bit at a time as you mix or knead) and knead until smooth and elastic (about 10 min) (you can do this on your counter just make sure you continue to lightly dust the counter with more flour so the dough doesn’t start sticking to the counter). Let rise until double in size (about 1 hr 15 minutes – put the dough ball on a piece of parchment paper, lightly dusted with flour, and the parchment paper on a baking pan, put plastic wrap over the dough ball, and place into your oven; turn your oven on “warm” for 20 seconds, then turn the oven off but leave the oven light on – this will create a warmer environment to accelerate the rising). Cut the dough ball in half and shape into two loaves. Place loaves into greased loaf pans (I used ceramic loaf pans sprayed with Pam). Let rise again (about 20 – 25 minutes). Bake at 350 degrees (preheat your oven!) for about 30 min (it takes about 40 minutes to get to 195 internal if using the ceramic loaf pans – I would say you’re safe at 35 minutes). If you make 4 little loafs, bake only 20 minutes.


    Yield: 4 Loafs
    Cooking time: 20 minutes

    Recipe Type
    Bread

    Recipe Source
    Source: BGE Forum, TRex, 2008/06/18
    · Share on FacebookShare on Twitter
  • Little Chef
    Little Chef Posts: 4,725
    Sweet bread, as in baking, or Sweet breads, and in glands??? Seems you got advice on both thus far...
    · Share on FacebookShare on Twitter
  • Gator Bait
    Gator Bait Posts: 5,244
     
    Hey LC,

    Isn't Bacchus speaking of Sweetbreads (the glands) where Richard is referring to Sweet Breads (the baked bread)? :)
    · Share on FacebookShare on Twitter
  • PanolaProductions
    PanolaProductions Posts: 3
    Haha. My bad guys... I was referring to sweet bread the bread as in baking... Thanks for the input so far... Wanted something fairly sweet that you might not be able to quit eating once you start. The bread served at the Islamorada restaurant at Bass Pro Shops in Spanish Fort, AL is what got me thinking of this btw....
    · Share on FacebookShare on Twitter
  • Bacchus
    Bacchus Posts: 6,019
    As it turns out, "Sweetbreads" the gland and much loved delicacy is one word. So the error is mine. Whoops! :pinch:


    ps. the BPS near me only has soft pretzels to eat. :P
    · Share on FacebookShare on Twitter
  • Gator Bait
    Gator Bait Posts: 5,244
     
    Hey Pan

    I used to make SHREDDED WHEAT BREAD. I don't have my recipe here but this one is very close. I would double this recipe and substitute a stick of butter for the shortening. I would make 3 big beautiful (9" X 5") loaves. I found that kneading lightly gave a lighter loaf, to much kneading gave a denser loaf. After they are turned out on a cooling rack rub the top crusts with more butter while hot for a softer tasty crust.

    This is a sweet, dark, moist wheat bread that is fantastic toasted and under a poached egg or just toasted, buttered and with a drizzle of honey. It is also great wrapped around a tuna fish or baked bean or meatloaf sandwich. Actually almost any kind of sandwich. The original recipe was developed by the Lilly Flour Company years ago.

    Cook on the egg just as you would in your oven.

     
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,589
    do a google search on portuguese sweet breads, they used to make them around here bulkie style but the ones im now seeing are not made by the portuguese and they are not even close to what i used to get. this one looks close

    http://how2heroes.com/videos/family-recipes/portuguese-sweet-bread
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Gator Bait
    Gator Bait Posts: 5,244
     
    Interesting fishlessman, I had never seen it made before. I used to get it all the time when I lived and worked around Plymouth, MA. The Portuguese Sweet Bread we used to get was the same. It had a bright yellow color from all the eggs and was very light and sweet, like a French Brioche but sweeter. Good stuff. The Portuguese were wonderful people to live and work with, they work hard, play hard and eat well. I miss the Portuguese Festival every summer, it was almost as big as the Fourth of July and was a great excuse to eat Linguica by the pound.

     
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,589
    i think to find it now you would need to be close to fallriver, maybe lowell still has a few old bakeries but havent been there for years. the supermarkets used to carry it butt what they are pushing now looks more like a coarse soda bread, no good for that fried egg sandwich for breakfast. :ermm:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter

Categories