I used to think making bread was a tedious and complicated process. Now I see that it is just a few short steps with lots of waiting in between. Since I learned how easy it is, I’m always looking for a new bread recipe to try! This cute little loaf is perfect paired with spaghetti or lasagna and is easily doubled.

Italian Sweet Bread

1/2 cup milk
1 egg (beaten and divided into 2 equal portions)
1 tablespoon butter, softened
2 tablespoons sugar
1/2 teaspoon salt
about 2 cups flour
1 teaspoon yeast (instant if you've got it!)
1/2 tablespoon water
Italian Seasoning

In a large bowl, combine 1 cup flour, yeast, sugar, and salt. Mix well—a whisk is a great tool for this. Add milk, half of the egg and soft butter—store the leftover egg in a small bowl in the refrigerator. Stir until well combined. Add enough flour (about another cup) to bring the dough into a soft, workable ball. Knead on a floured surface for about 5 minutes. (Alternately, let your mixer’s dough hook knead it for about 5 minutes.) Shape the dough into a ball and place in a greased bowl big enough to allow it to double. Cover and let rise in a warm place for about 45 minutes or until dough has doubled.

Once your dough has doubled, press out the air and remake it into a ball shape. Place on a greased sheet pan or a round cake pan, cover, and let proof for another 45 minutes. Before baking, add the water to the remaining egg and brush it over the top of the bread. Sprinkle on the Italian seasoning. Bake at 350 for 20-25 minutes. An easy way to test bread’s doneness is to use a meat thermometer. Perfectly done bread will be above 200 degrees, but below 212. At 212 water evaporates and all that nice moistness in bread will be gone too!

I highly recommend using instant yeast instead of rapid-rise yeast. Instant yeast does not require warm water or milk. When using instant yeast, the milk can come straight from the refrigerator and the dough will still rise.

Homemade bread is a great project to let your little ones get their hands into—literally! If you are kneading by hand, it is very hard to over-knead the dough—let them punch and poke it, show them how to fold and knead it. And with this recipe, they can help sprinkle on the Italian Seasoning before you bake it. Just tuck a proofing loaf out of hand’s reach—they love to give rising dough a loving poke too!

Copyright © by Leah Robbins Share