A sweet bread

kana_marie

kana_marie

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Joined
30 Apr 2015
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Location
Tennessee, USA
I need help finding a good recipe for a sweet bread. Something along the lines of Hawaiin bread. I have tried a few recipes but none of them were actually sweet. I don't have a bread maker, so I spend a lot of time making any kind of bread. I can't spare that much time on a failed attempt at sweet bread. Do y'all know any recipes, or where I can find one?
 
http://www.food.com/recipe/bajan-sweet-bread-barbados-502791

I know things vary according to where you live but I found this one when I searched using my country name. It looks similar to what my mom tried when I was a child but I am seeing a sugar called for that we never used. I am pretty sure she used some good old brown sugar. For that reason I am providing you with another recipe. Regrettably I can't share from personal experience as the one bread I made closely resembling sweet bread, was made with coconut flakes. A true sweet bread where I come from is made with naturally grated coconut.

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=51
 
Last edited:
Try this chai cinnamon swirl bread; I've made it a few times, and it's always come out well - nice toasted too.

- Dough

  • 300ml whole milk-infused with a chai tea bag
  • 1 cinnamon stick
  • 6 cardamon pods-crushed
  • pinch of ground ginger
  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 10g fast-action dried yeast
  • 50g unsalted butter
  • 50g soft brown sugar
  • 1 tsp cinnamon
  • 1 medium free range egg, beaten
- Paste

Equipment

Method

Gently heat the milk, chai tea bag and spices together in a small saucepan over a medium heat, remove from the heat and allow the tea bags to steep for 30 minutes and the mixture to cool to lukewarm, before straining through a sifter into a jug.

Meanwhile, place the flour and butter into a bowl or the bowl of a food mixer bowl and rub in with your fingertips. Stir through the sugar and cinnamon.

Make a well in the centre of the bowl and add the yeast and salt at opposite sides of the well. Pour the beaten egg into the well and mix everything together with your hands or with an electric mixer fitted with a dough hook. If using a mixer, turn on to a slow speed while slowly pouring in the strained chai tea milk or use your hands.

Turn the speed up to medium and mix for approx 5 minutes or by hand for 10 minutes until everything is combined and a smooth, soft, elastic dough has formed. Cover the bowl with cling film, a tea towel or one of my favourite bread making aids – a shower cap and leave to rise for 1 hr, or until doubled in size.

While the dough is rising make the paste by creaming together the butter, sugar, vanilla extract and cinnamon until smooth and set aside to use later.

Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface and roll out to an approx 25cm circle.

Spread with the paste, leaving a 1cm border of dough clear all around the circle and leave a quarter of the paste to spread over next.

Fold the dough circle in half to create a semi circle and then spread with the remaining paste. Fold the semi circle it in on itself to create a cone before shaping it into a ball. Place with the folds down a baking tin, rounded side up and cover with a shower cap or clean damp tea towel and leave to rise until almost doubled in size.

Preheat the oven to 200°C/400F/Gas6 and when the dough has risen bake for approx 35-45 minutes until a deep brown crust has formed and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack and serve on its own or spread with butter or cream cheese and if like me you are a fan of cinnamon, a sprinkling of the spice.

Happy baking!
 
winterybella said:
http://www.food.com/recipe/bajan-sweet-bread-barbados-502791

I know things vary according to where you live but I found this one when I searched using my country name. It looks similar to what my mom tried as a child but I am seeing a sugar called for that we never used. I am pretty sure she used some good old brown sugar. For that reason I am providing you with another recipe. Regrettably I can't share from personal experience as the one bread I made closely resembling sweet bread, was made with coconut flakes. A true sweet bread where I come from is made with naturally grated coconut.

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=51
Click to expand...
This looks wonderful! I already have everything I need, too. I'm going to have to try this in the next couple of days. Thank you!

Shermie said:
I want to make some sweet rolls sometime next week!! :wink:
Click to expand...
I'll let you know how these turn out after i get a chance to make them!

pattyk said:
Try this chai cinnamon swirl bread; I've made it a few times, and it's always come out well - nice toasted too.

- Dough

  • 300ml whole milk-infused with a chai tea bag
  • 1 cinnamon stick
  • 6 cardamon pods-crushed
  • pinch of ground ginger
  • 500g strong white bread flour, plus extra for dusting
  • 10g salt
  • 10g fast-action dried yeast
  • 50g unsalted butter
  • 50g soft brown sugar
  • 1 tsp cinnamon
  • 1 medium free range egg, beaten
- Paste

Equipment

Method

Gently heat the milk, chai tea bag and spices together in a small saucepan over a medium heat, remove from the heat and allow the tea bags to steep for 30 minutes and the mixture to cool to lukewarm, before straining through a sifter into a jug.

Meanwhile, place the flour and butter into a bowl or the bowl of a food mixer bowl and rub in with your fingertips. Stir through the sugar and cinnamon.

Make a well in the centre of the bowl and add the yeast and salt at opposite sides of the well. Pour the beaten egg into the well and mix everything together with your hands or with an electric mixer fitted with a dough hook. If using a mixer, turn on to a slow speed while slowly pouring in the strained chai tea milk or use your hands.

Turn the speed up to medium and mix for approx 5 minutes or by hand for 10 minutes until everything is combined and a smooth, soft, elastic dough has formed. Cover the bowl with cling film, a tea towel or one of my favourite bread making aids – a shower cap and leave to rise for 1 hr, or until doubled in size.

While the dough is rising make the paste by creaming together the butter, sugar, vanilla extract and cinnamon until smooth and set aside to use later.

Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface and roll out to an approx 25cm circle.

Spread with the paste, leaving a 1cm border of dough clear all around the circle and leave a quarter of the paste to spread over next.

Fold the dough circle in half to create a semi circle and then spread with the remaining paste. Fold the semi circle it in on itself to create a cone before shaping it into a ball. Place with the folds down a baking tin, rounded side up and cover with a shower cap or clean damp tea towel and leave to rise until almost doubled in size.

Preheat the oven to 200°C/400F/Gas6 and when the dough has risen bake for approx 35-45 minutes until a deep brown crust has formed and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack and serve on its own or spread with butter or cream cheese and if like me you are a fan of cinnamon, a sprinkling of the spice.

Happy baking!
Click to expand...
Ok, this one looks really interesting! A lot of the spices makes me think of a dinner roll. But then the cinnamon and brown suger makes me think a snack or maybe breakfast. I'm definitely going to have to give this a try! Thank you!
 
Converting Recipes to Metric Measures
The instructions and tables presented below will walk the reader through converting a recipe to metric measures. It is important to note that these conversions only work with U.S. recipes. Customary measures like cups, pints, quarts, and gallons mean different things in different countries. For example, if you try to convert a British or Australian recipe to metric using these instructions, it may flop.
For the sake of keeping things simple, I have slightly rounded off the measurements stated below. All conversions should be sufficiently accurate for all recipes. For exact conversions, see the Appendices.
Liquids (and Herbs and Spices)
Liquids can be converted to liters or milliliters with the following table. Small volumes (less than about 1 fluid ounce or 2 tablespoons) of ingredients such as salt, herbs, spices, baking powder, etc. should also be converted with this table. Do not use this table to convert other non-liquid ingredients.
Volume Conversions: Normally used for liquids only
Customary quantity Metric equivalent
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL
1 1/2 cups or 12 fluid ounces 350 mL
2 cups or 1 pint or 16 fluid ounces 475 mL
3 cups or 1 1/2 pints 700 mL
4 cups or 2 pints or 1 quart 950 mL
4 quarts or 1 gallon 3.8 L
Note: In cases where higher precision is not justified, it
may be convenient to round these conversions off as follows:
1 cup = 250 mL
1 pint = 500 mL
1 quart = 1 L
1 gallon = 4 L
Weight
Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.
Weight Conversions
Customary quantity Metric equivalent
1 ounce 28 g
4 ounces or 1/4 pound 113 g
1/3 pound 150 g
8 ounces or 1/2 pound 230 g
2/3 pound 300 g
12 ounces or 3/4 pound 340 g
1 pound or 16 ounces 450 g
2 pounds 900 g
Other non-liquid ingredients
Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. If you need to convert an ingredient that isn't in this table, the safest thing to do is to measure it with a traditional measuring cup and then weigh the results with a metric scale. In a pinch, you can use the volume conversion table, above.
Weights of common ingredients in grams
Ingredient 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 Tbsp
Flour, all purpose (wheat) 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Flour, well sifted all purpose (wheat) 110 g 80 g 70 g 55 g 35 g 27 g 13 g
Sugar, granulated cane 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioner's sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar, packed firmly (but not too firmly) 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn meal 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice, uncooked 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni, uncooked 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous, uncooked 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Oats, uncooked quick 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Chopped fruits and vegetables 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Bread crumbs, fresh, loosely packed 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Bread crumbs, dry 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan cheese, grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Length
Lengths may be converted with the following table. Keep in mind that 1 cm = 10 mm.
Length Conversions
Customary quantity Metric equivalent
1/8 inch 3 mm
1/4 inch 6 mm
1/2 inch 13 mm
3/4 inch 19 mm
1 inch 2.5 cm
2 inches 5 cm
3 inches 7.6 cm
4 inches 10 cm
5 inches 13 cm
6 inches 15 cm
7 inches 18 cm
8 inches 20 cm
9 inches 23 cm
10 inches 25 cm
11 inches 28 cm
12 inches or 1 foot 30 cm
Temperature
The following converter (below) will convert back and forth between °C and °F. Just enter a number in either field, then click outside the text box. Round off the results appropriately.

°F
°C
Finishing up
Now that you've converted all measurements to metric, you may want to consult the style guide before sharing or publishing your recipe.

www.jsward.com
Count.cgi
pages served since February 2013


Something like THIS? I just Googled this one, BTW. :unsure: :wink:
 
i take it ,it must be similar to fougasse from Portugal or brioche from France?
 
Shermie said:
Converting Recipes to Metric Measures
The instructions and tables presented below will walk the reader through converting a recipe to metric measures. It is important to note that these conversions only work with U.S. recipes. Customary measures like cups, pints, quarts, and gallons mean different things in different countries. For example, if you try to convert a British or Australian recipe to metric using these instructions, it may flop.
For the sake of keeping things simple, I have slightly rounded off the measurements stated below. All conversions should be sufficiently accurate for all recipes. For exact conversions, see the Appendices.
Liquids (and Herbs and Spices)
Liquids can be converted to liters or milliliters with the following table. Small volumes (less than about 1 fluid ounce or 2 tablespoons) of ingredients such as salt, herbs, spices, baking powder, etc. should also be converted with this table. Do not use this table to convert other non-liquid ingredients.
Volume Conversions: Normally used for liquids only
Customary quantity Metric equivalent
1 teaspoon 5 mL
1 tablespoon or 1/2 fluid ounce 15 mL
1 fluid ounce or 1/8 cup 30 mL
1/4 cup or 2 fluid ounces 60 mL
1/3 cup 80 mL
1/2 cup or 4 fluid ounces 120 mL
2/3 cup 160 mL
3/4 cup or 6 fluid ounces 180 mL
1 cup or 8 fluid ounces or half a pint 240 mL
1 1/2 cups or 12 fluid ounces 350 mL
2 cups or 1 pint or 16 fluid ounces 475 mL
3 cups or 1 1/2 pints 700 mL
4 cups or 2 pints or 1 quart 950 mL
4 quarts or 1 gallon 3.8 L
Note: In cases where higher precision is not justified, it
may be convenient to round these conversions off as follows:
1 cup = 250 mL
1 pint = 500 mL
1 quart = 1 L
1 gallon = 4 L
Weight
Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.
Weight Conversions
Customary quantity Metric equivalent
1 ounce 28 g
4 ounces or 1/4 pound 113 g
1/3 pound 150 g
8 ounces or 1/2 pound 230 g
2/3 pound 300 g
12 ounces or 3/4 pound 340 g
1 pound or 16 ounces 450 g
2 pounds 900 g
Other non-liquid ingredients
Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. If you need to convert an ingredient that isn't in this table, the safest thing to do is to measure it with a traditional measuring cup and then weigh the results with a metric scale. In a pinch, you can use the volume conversion table, above.
Weights of common ingredients in grams
Ingredient 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 Tbsp
Flour, all purpose (wheat) 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Flour, well sifted all purpose (wheat) 110 g 80 g 70 g 55 g 35 g 27 g 13 g
Sugar, granulated cane 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Confectioner's sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar, packed firmly (but not too firmly) 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn meal 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice, uncooked 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni, uncooked 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous, uncooked 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Oats, uncooked quick 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Chopped fruits and vegetables 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Bread crumbs, fresh, loosely packed 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Bread crumbs, dry 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan cheese, grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Length
Lengths may be converted with the following table. Keep in mind that 1 cm = 10 mm.
Length Conversions
Customary quantity Metric equivalent
1/8 inch 3 mm
1/4 inch 6 mm
1/2 inch 13 mm
3/4 inch 19 mm
1 inch 2.5 cm
2 inches 5 cm
3 inches 7.6 cm
4 inches 10 cm
5 inches 13 cm
6 inches 15 cm
7 inches 18 cm
8 inches 20 cm
9 inches 23 cm
10 inches 25 cm
11 inches 28 cm
12 inches or 1 foot 30 cm
Temperature
The following converter (below) will convert back and forth between °C and °F. Just enter a number in either field, then click outside the text box. Round off the results appropriately.

°F
°C
Finishing up
Now that you've converted all measurements to metric, you may want to consult the style guide before sharing or publishing your recipe.

www.jsward.com
Count.cgi
pages served since February 2013


Something like THIS? I just Googled this one, BTW. :unsure: :wink:
Click to expand...
I would say one just like this would be perfect! That's way better than mine. Most of the recipes I use don't use metric system. But I keep a table handy for the rare occasions I do.
 
Hope you have already made your own sweet bread. :wink:
I prefer to go to the bakery to buy directly.
 
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