Since I've started making jams and butters, I decided to start looking into making my own sweet breads (yep, that's how I like to eat my jams and butters -- with more sugar). I also thought of it as a cost-cutting measure. Some of the breads I like to eat are crazy priced.

I'm not new to making bread; I've been getting paid to do it for about twenty years. It's not often something I do at home, though. Many, many years ago I owned a bread machine. We used it often enough, but when I got my all-time favorite kitchen appliance it seemed a little unnecessary so we got rid of it. What's my all-time favorite appliance? The Kitchen Aid mixer, of course!

My Kitchen Aid is one of the classics (that's really what they call it now). I've had it for about twelve years, and it still works wonderfully. I've thought about upgrading to one of the artisan mixers, but that would be filling a luxurious want more than a need. Maybe one day, but probably not as long as my classic continues to do the job well.

I guess the reason why I shared that with you is because of the recipe book I used for the sweet bread -- it's a collection of recipes for bread machines. (But I'm here to tell you, you don't have to have a bread machine to use the recipes!)

The recipe that follows is for an egg bread with slightly sweet overtones, using Mountain Dew instead of water. It's delicious with blueberry butter, and it makes a mean honey smoked turkey sandwich. (You can totally go with water if the idea of Mt. Dew in your bread makes you squeamish.)

Wet Ingredients

Ready to Bake

Enjoy!

Sweet Mountain Dew Bread

Adapted from Sweet Bread recipe, pg. 59, The All-New Ultimate Bread Machine Cookbook

Ingredients

• 3/4 cup Mountain Dew
• 1 extra-large egg
• 1 extra-large egg yolk
• 3 tbsp unsalted butter, cut up
• 1 1/2 tsp salt
• 3 tbsp sugar
• 3 cups bread flour
• 1 packet fast-rise yeast

Instructions

1. Add dry ingredients to mixer. Next add the butter and incorporate. Then add the egg, egg yolk, and Mountain Dew. Mix until dough forms, cleans the bowl, and has proper development.
2. Let dough rest for about an hour. Shape it into a loaf and place it in pan.
3. Let dough proof in pan for about two hours.
4. Bake in a 375° oven for about 25 minutes. Turn out of pan and let cool on rack.

Shared at From the Farm Blog Hop, Freedom Fridays, The HomeAcre Hop, Thriving Thursday, and All Things Thursday.

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