Mama's Southern Sweet Bread
Mama's Southern Sweet Bread is a comforting and rich loaf, featuring sifted flour, creamed butter and sugar, eggs, milk, and distinct vanilla and almond extracts. This recipe promises a tender crumb and a subtly sweet flavor, ideal for any time of day, from breakfast to an evening dessert, delivering a taste of Southern hospitality.
Equipment
- 1 Flour Sifter Essential for achieving a tender crumb as specified by the 'sifted several times' instruction.
- 1 Stand Mixer Or a hand mixer with a large mixing bowl for creaming butter and sugar effectively.
- 1 Loaf Pan A standard 9x5 inch loaf pan is ideal for this type of sweet bread.
- 1 Rubber Spatula For scraping bowls and gently folding ingredients without overmixing.
- 1 Dry and Liquid Measuring Cups/Spoons Accurate measurements are crucial for baking success.
Ingredients
Main
- 3 c flour sifted several times
- 2 1/3 c sugar
- 2 stick butter
- 5 large eggs room temperature
- 1 1/4 c milk
- 1/2 tsp salt
- 1 Tbsp baking powder
- 2 tsp vanilla extract
- 1 1/2 tsp almond extract
- · few drops yellow food coloring optional
Instructions
- Preheat your oven to 325°F (160°C) and grease and flour a 9x5 inch loaf pan.
- Sift the flour, baking powder, and salt together several times to aerate and combine thoroughly; set aside.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract, almond extract, and optional food coloring.
- Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Pour the prepared batter evenly into the greased and floured loaf pan.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Carefully invert the sweet bread onto the wire rack to cool completely before slicing.
- Serve plain or enhance with a simple powdered sugar glaze.
Notes
Ensure all cold ingredients, especially butter and eggs, are at room temperature. This is crucial for proper emulsification, yielding a smoother batter and a finer, more tender crumb. The recipe emphasizes sifting flour multiple times, which is key for aeration and preventing lumps; do not skip this step for an optimal texture. When combining wet and dry ingredients, mix just until combined to avoid overdeveloping gluten, which can result in a tough bread. For an elevated presentation and added sweetness, consider drizzling a simple glaze made from powdered sugar, milk, and a touch of vanilla or almond extract over the cooled bread.