Thursday, September 17, 2009

#178_Basic Sweet Dough Recipe (Bread Machine)

Sweet Dough
in its first rising in the bread machine pan (bucket).

This is actually the recipe for the
Reduced Eggs Ensaymada, post #114, click here
but, I thought it would be a good idea to post a
dough recipe that can be used in making
different varieties of bread.
I also had made some adjustments in the ingredients
and changed the procedure a little to make it
simpler and easier to follow and
not too complicated for a beginner.

With this dough recipe, you can make several kinds of bread,
such as Pani Popo, Dinner Rolls, Ensaymada, Brioche,
Cinnamon Rolls, Monkey Bread,
Braided loaf,
just to name a few.

Bread Machine Sweet Dough Recipe:
1-3/4 cups warm milk
1 stick butter, softened
1/2 cup white sugar
6 cups bread flour
1 tbsp. instant yeast, (saf yeast)
1 tsp. dough enhancer (my secret ingredient)
1 tsp. vital wheat gluten(another secret ingredient)
1 tsp. salt
4 large eggs, slightly beaten

I like to place the slightly beaten eggs on one side on top of flour
and the yeast, dough enhancer, vital and salt on the other side
with a little levee in between them.
The reason for this is that my bread machine takes 10 minutes
to actually start after I push the start button,
and I'm afraid
that the dry ingredients I mentioned
will clump up when soaked with the eggs...
that's just me thinking and being cautious.

Here's the procedure:

1) Put everything in the bread machine pan in the order listed above starting with the milk.
2) Set the bread machine on dough cycle and let it do the mixing and kneading.
3) Let the dough rise in the bread machine pan.
4) When doubled in bulk, lightly punch down the dough then take it out onto a floured surface and form into desired shapes and varieties.
5) Let the shaped doughs rise until doubled in size. (second rising)
6) Bake in a pre-heated 350 degrees oven for 18-20 minutes
Baking time depends on the variety of bread.

Here are examples of different varieties of breads
you can make with the
Basic Sweet Dough Recipe:

Swedish Tea Ring

just came out of the oven.
post #114, click here

slathered with softened butter
and sprinkled with white sugar
post #114, click here

Swirled Rolls with Cream Cheese Frosting
a.k.a. Plain Ensaymada with frosting

Panipopo or Coconut Cream Buns
post #122, click here

Plain Ensaymada
post#114, click here

Monkey Bread
post #23, click here

Braided Loaves


Swedish Tea Ring, Braided Loaf, and White Bread Loaf...
made from one recipe,
or you can make 4 different varieties, but smaller sizes.
You might also want to check out the Pumpkin Dinner Rolls recipe #192, click here.


Important bread-making tips from KAF bakers
  • Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the bread, but will mellow any potential bitterness in the whole wheat.
  • If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
  • The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.
  • When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.


  1. Oh my, these are really delicious looking things you got here! I'm salivating!

  2. Thank you, My Little Space. Hope you'll get to try making one of these.Take care!

  3. I just wanted to thank you for posting your recipe for Ensaymada on your blog. I'm not a very good cook, but I was able to make great ensaymada that I gave out as gifts for Christmas thanks to your recipe. I used the one for the bread machine and it was great. I tried a different recipe from another source before and the ensaymada was always hard and not fluffy...I'm glad I found your recipe! I'm definitely going to try the other recipes you have on your blog.

  4. Thank you, Rielah for posting your comment here and I'm so glad that the recipe turned out good. Hope you'll be able to try the other recipes too. If you have any question, please don't hesitate to leave me a message.
    Take care and have a happy New Year!!

  5. ate paano po yan yung bread machine ko pang 4 cups lang po eh ano pong klaseng bread machine gamit mo po?? thanks for all the great recipes. i ta try ko po yan

  6. Anonymous...pwedeng hatiin mo yung recipe.
    Here's the half recipe:
    1 cup milk (scant) hindi punong-puno
    1/2 stick butter
    1/4 cup sugar
    3 cups flour
    2 egg
    1 tsp. yeast
    dun sa requiring 1 tsp. 1/2 ang gamitin mo.

    Yung BM ko medyo malaki. pwedeng makagamit ng 7 cups flour.

    If you have any other question, let me know.