Sweetbread – one large loaf!

Thank You everyone…This was truly a team effort with contributions from everyone on Facebook! I listened to your suggestions and tweaked the recipe. The results are wonderful: Light, Airy and Delicious.  Keep in mind, this makes just a single loaf but it still takes time and effort!

  • Author: Maria Lawton
  • Yield: 1 Large Loaf 1x
  • Category: Baked Goods



4 to 4 1/4 cups all-purpose flour
3 large eggs, separated
1 cup sugar
3/4 cup of whole milk
6 tbsp. butter
1/2 tsp. salt

Yeast sponge:

2 pkg. active rapid rise dry yeast (2 1/4 tsp each pkg)
1 teaspoon of sugar
1/4 cup of warm water

I have many of my mother’s sweetbread pans, but if you find that you don’t have any here’s one from Portugalia Marketplace that you may like. You can see a larger image of it in my store, as well as a link to Portugalia to purchase it.


In a meduim bowl, mix together the yeast with sugar with warm water. Making sure that everything is well mixed, cover and leave aside for 30 minutes. The mixture will bubble and double in size.

In a large bowl place the 4 cups of flour and create a well at the center and leave aside.

In a meduim bowl, beat the egg whites until stiff and forming peaks, leave aside.

In a saucepan, heat together sugar, milk, butter, and salt just until warm; stirring constantly. Make sure the liquid is not too hot before adding to the flour mixture.

Add the liquid into the well of flour and beat together. Then add the 3 egg yolks. Beat at low speed of electric mixer for 3 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. The fold in the egg whites and mix well. Last but not least add the yeast sponge and mix/ knead together.

Then on a lightly floured surface, or in the bowl if large enough; knead in enough of the remaining flour to make a moderately stiff dough (dough is a little wet and sticky) until smooth and elastic, 10 to 15 minutes total. Place dough bowl, Cover; let rise in a warm place until double in size, about 2 1/2 to 3 hours. Punch down. let the dough rest 10 minutes then shape into a greased large round baking pan or pan of your choice (I like using angel food cake bans, it bakes faster, plus easier to cut in slices). Cover the dough; let rise until double, about 50-60 minutes. If using a round baking pan, use a sharp knife or scissors, cut a cross on top of the loaf. Brush with 1 beaten egg.

Bake in a 325 degree oven on middle rack for 45 min to 1 hour depending on the oven. Double-check using a toothpick to see if cooked through. Cool on wire rack.


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