French Sweet Bread

I shared some bread recipes with Becky, from Hospitality Lane, recently. She tried the French Sweet Bread and seems as hooked on it as my family is. The thing is, I don't make this bread year 'round. I usually make it around the holidays, as gifts and for family dinners sometimes, and then again in summer to use for French toast when we are camping. (It is my very, very favorite bread for French toast.)

Becky made it, liked it, and made it again. And again. It seemed like I was always seeing a picture of it or she mentioned it in passing on her blog. I was craving it.

She posted about it yesterday and this morning I had to mix some up. I decided to share the recipe here because I have never heard of anyone who didn't like this bread. In fact, it brought a pretty high price at fund-raising auctions our church has held. It's kinda well known around there due to those pastor and Sunday school teacher gifts from Christmases past.



I double the recipe when making this bread. As I might have mentioned, it makes the best French toast so I always want enough to use for that after my family eats their fill of it fresh.

When I warm the milk, I add the butter to it to melt. Just make sure you let it cool before it goes in with the other ingredients.

I used to make this by hand but now I use a mixer. A double batch is almost beyond its capacity, but not quite.

See? Once mixed, it fits in the bowl just fine.

My girls have been drooling all morning, waiting for the bread to be done. The house smells yummy.


French Sweet Bread


1 package dry yeast
1/4 cup lukewarm water
1 cup milk
1 egg
1/2 cup sugar
1 teaspoon salt (I omit the salt unless using unsalted butter, then use 1/4-1/2 teaspoon)
6 tablespoons melted butter
4 cups flour (4 to 4 1/2 cups total)
1/2 teaspoon cinnamon


1. Dissolve yeast in water. Heat milk to lukewarm. In a different bowl, combine egg, sugar, cinnamon and salt, if using.
2. Add yeast, milk and 4 Tablespoons butter and mix again. Add flour gradually till it can be gathered into a soft ball. Blend in remaining flour with fingers.
3. Turn out onto lightly floured surface and knead until smooth and elastic. Use remaining butter to keep fingers from sticking. Don't use any more flour.
4. Place in lightly oiled bowl. Cover and let rise in warm place until doubled. Punch down and knead a few times. Divide in half, then divide each half into 3 pieces and roll each piece between hands into a long rope.
5. Braid ropes from middle, pinching ends together. Form into ring if desired, place on oiled baking sheet.
6. Cover and let double. Bake at 350º F for 30-45 minutes.


You know what I'm having for breakfast tomorrow, don't you?

Edited to add a link to LifeAsMom's baked goods recipe swap.