Simple Sweet Bread Recipe | Julie Blanner (2024)

FAQs

What makes bread sweet? ›

White sugar is mostly used to sweeten rolls and buns. Dark sugar syrups like barley malt syrup, black treacle, honey or even maple syrup can be used to add colour to the crumb and give the bread a distinct flavour.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

Conchas Ingredients

For the bread: warm water, yeast, all-purpose flour, evaporated milk, white sugar, melted butter, an egg, salt, and ground cinnamon. For the topping: white sugar, softened butter, all-purpose flour, ground cinnamon, vanilla extract.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

A question I am often asked is “Do I need to add sugar to my bread dough?”. The simple answer is no. Bread dough only needs flour, water and yeast to work, but adding salt, whilst optional, improves the flavour and the texture of the dough.

Mexican ingredients such as corn flour, piloncillo (raw sugar cane), chocolate and vanilla as well as native fruits (pineapple, guava) and native vegetables (sweet potato, pumpkin) were added to some of the breads to make the pan dulce we're familiar with today.

If you want light and airy conchas, you can't rush the rising process. Make sure the dough about doubles in size during the first rise and then again once you've shaped the dough.

Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.

Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

What happens if you put too much yeast in bread? ›

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

Amylase, as well as being found in pancreatic fluid, is also found in saliva, therefore when you are chewing the bread, the amylase in saliva interacts with the starch in the bread, breaking it down to produce simple sugars - these simple sugars hence make the bread taste sweet.

Sugar is often added to packaged bread in the US to preserve freshness, create a soft texture, and add sweetness. As a result, American bread is sweeter than European bread.

Bread is high in carbs — a single slice of white bread packs an average of 13 grams (3). Your body breaks down carbs into glucose, leading to an increase in blood sugar levels.

Sometimes referred to as table or white sugar, granulated sugar is a highly refined cane or beet sugar (all of the natural molasses has been removed). When stored properly, the fine crystals in granulated sugar will not cake together, making it ideal for measuring and baking breads, cookies, pies, and cakes.