Imagine pulling out a perfectly golden, soft, and irresistibly aromatic loaf of bread that looks and tastes like it came straight from a professional bakery - but was actually made in your own kitchen! This Cool Rise Sweet Dough recipe is your ticket to becoming a home baking superstar, transforming simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for more. With a unique slow-fermentation technique that develops deep, rich flavors, this recipe is about to revolutionize your bread-making game.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 2 loaves
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tablespoon yeast
- 1 cup milk
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the warm milk (around 110°F) with the yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and activated.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure smooth incorporation.
- Gradually add the salt and flour to the wet ingredients, mixing until a soft, slightly sticky dough forms. You may need to switch to kneading by hand as the dough thickens.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should spring back when lightly pressed.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate for 4-8 hours or overnight for the cool rise method. This slow fermentation develops rich flavor.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 30-45 minutes to take off the chill.
- Punch down the dough and divide it into two equal portions. Shape each portion into a loaf or desired form (such as rolls or braided bread).
- Place the shaped dough on a greased baking sheet, cover with a clean kitchen towel, and let rise in a warm, draft-free area for 45-60 minutes until doubled in size.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Brush the top of the loaves with an egg wash (1 beaten egg + 1 tablespoon water) for a golden, shiny finish.
- Bake in the preheated oven for 18-22 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Tips
- Temperature is Key: Ensure your milk is precisely around 110°F when activating the yeast. Too hot will kill the yeast, too cold won't activate it properly.
- Patience Pays Off: The cool rise method isn't just a technique - it's a flavor development secret. Letting the dough slowly ferment in the refrigerator allows complex flavors to develop.
- Kneading Matters: When kneading, look for a smooth, elastic texture that springs back when pressed. This develops the gluten and ensures a perfect bread structure.
- Room Temperature Rising: When removing the dough from the refrigerator, give it ample time to come to room temperature and rise again. This ensures a light, airy texture.
- Egg Wash Optional But Recommended: The egg wash isn't just for looks - it creates a beautiful golden sheen and adds a subtle richness to your bread's exterior.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
