Sweet Yeast Bread

Sweet Yeast Bread is a beautifully soft and lightly sweet braided loaf, topped with crunchy pearl sugar for a delicious finishing touch. Made with just five main ingredients, it is a simple homemade bake that is perfect for breakfast, afternoon tea or a tasty snack. Enjoy it slightly warm with butter, jam or simply on its own alongside your favourite cup of tea or coffee.

Prep Time 20

Cook Time 30

Rising 1 30

Total Time 2 20

Servings Slices

Ingredients

Larder Ingredients:

½ tsp salt
1 large egg free range beaten (for glazing)
2 tbsp pearl sugar for topping

Instructions

Place the flour, yeast, caster sugar and salt into a large mixing bowl. Mix everything together until evenly combined.
500 g strong white bread flour, 7 g fast-action dried yeast, 60 g caster sugar, ½ tsp salt
Pour in the warm milk and add the softened butter. Mix until a rough dough forms, then bring everything together using your hands.
250 ml warm milk, 75 g unsalted butter
Transfer the dough to a lightly floured surface. Knead for approximately 8–10 minutes until it becomes smooth, soft and elastic. Alternatively, use a stand mixer with a dough hook for around 6–8 minutes.
Place the dough into a lightly greased bowl. Cover with a clean tea towel and leave somewhere warm for approximately 1 hour, or until doubled in size.
Turn the risen dough onto a lightly floured surface and gently knock out the air. Divide it into three equal portions.
Roll each portion into a long strand of approximately 35–40cm. Place the three strands side by side and pinch them together at one end. Carefully braid the strands, just as you would braid hair. Pinch the opposite ends together and tuck them underneath.
Transfer the braid to a baking tray lined with parchment. Cover loosely and leave for another 30 minutes until slightly puffed.
Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Brush the top of the bread gently with beaten egg.
1 large egg
Scatter the pearl sugar generously over the top, making sure it sticks to the egg wash.
2 tbsp pearl sugar
Place in the oven for 25–30 minutes until beautifully golden brown. The bread should sound slightly hollow when tapped underneath.
Transfer to a wire rack and allow to cool before slicing. The bread is particularly lovely when served slightly warm.

Equipment

Notes

Serving Suggestions:

- Serve warm with butter.

- Spread with strawberry or raspberry jam.

- Enjoy alongside a cup of tea or coffee.

- Serve with fresh berries and yoghurt for breakfast.

- Lightly toast leftover slices for a delicious afternoon snack.

Recipe Tips:

- Milk temperature: Use lukewarm milk rather than hot milk, as excessive heat can damage the yeast.

- Kneading: Give the dough enough time to develop its elasticity. This helps create a soft, fluffy bread.

- Braiding: Keep the strands reasonably even to achieve a neat, attractive loaf.

- Pearl sugar: Do not substitute ordinary granulated sugar if you want the distinctive crunchy topping.

- Storage: Keep in an airtight container at room temperature for up to 2–3 days.

- Freezing: Slice or freeze the whole cooled loaf, wrapped well, for up to 2 months.

My recommendation: Enjoy a slice while it is still slightly warm, with a little butter melting into the soft bread. The crunchy pearl sugar makes every bite that little bit more special!

Nutrition