MAMA'S ARKANSAS SWEET BREAD
By
Rose Mary Mogan
@cookinginillinois
1
I just made this recipe using step by step pictures of a recipe I posted about a year ago without a picture.
My mother always made this. Posting pictures step by step was easier than just adding a picture to the old recipe & trying to rewrite the steps by each picture.
It was always baked in a 9 X13 X 2 inch pan because there were 11 kids plus mama & Daddy, & this size allowed each of us to share in this sweet sensation that we loved so much.
I made this recipe in 2 loaf pans so I could give one away to a friend. Try it,plain dusted with powdered sugar or sweetened strawberries.
My mother always made this. Posting pictures step by step was easier than just adding a picture to the old recipe & trying to rewrite the steps by each picture.
It was always baked in a 9 X13 X 2 inch pan because there were 11 kids plus mama & Daddy, & this size allowed each of us to share in this sweet sensation that we loved so much.
I made this recipe in 2 loaf pans so I could give one away to a friend. Try it,plain dusted with powdered sugar or sweetened strawberries.
Rating:
★★★★★ 4 votes
Comments:
Serves:
10 to 12 depending on portion size
Prep:
25 Min
Cook:
55 Min
Method:
Bake
Ingredients
- 3 c
- all purpose flour, (sifted several times)
- 2 1/3 c
- sugar
- 1 c
- butter (2 sticks)
- 5 large
- eggs, (separated & room temperature)
- 1 1/4 c
- milk ( i used 1 %)
- 1/2 tsp
- salt
- 1 Tbsp
- baking powder
- 2 tsp
- vanilla extract
- 1 1/2 tsp
- almond extract
- few drops yellow food coloring, (optional)
How to Make MAMA'S ARKANSAS SWEET BREAD
- 1Preheat oven to 350 degrees F.Grease or spray baking pan with non stick cooking spray. The dimensions of the loaf pans that I used were 12 inch X 4 1/2 inch X 3.1 1/4 inch. It is a Wilton Pan and I bought it at AMAZON. iT IS LONGER THAN THE TRADITIONAL SIZE LOAF PAN.
- 2Cream Butter and sugar till light and fluffy.
- 3Add egg yolks one at a time beating well after each addition.
- 4Mix flour salt and baking powder together in a sifter or mesh strainer, then push mixture thru with the back of a spoon, into a bowl.
- 5Now add a bit of flour to the creamed mixture.
- 6Alternate with the milk in about 3 intervals.
- 7Now add extracts and yellow food coloring if desired., and beat till blended and well incorporated.
- 8Beat egg whites till stiff peaks form. If it is a rainey day you will not get stiff peaks. So just beat until egg whites are frothy and foamy. Carefully fold egg whites into cake batter by using a spatula and going from the bottom of the bowl to the top, all the while you are turning the bowl.
- 9Pour batter into prepared pans, either a 9 X 13 X 2 pan and bake for about 50 minutes or pour into 2 loaf pans.
- 10Bake at 350 degree F. oven and bake for 42 to 55 minutes or until toothpick inserted into center of cake comes out clean.
- 11May add a thin glaze if desired or dust lightly with powdered sugar, or serve with sweetened fruit.
- 12Mama called it sweetbread because it could satisfy a sweet tooth I suppose. Using the 9 X 13 pan allowed all of us to savor in the taste of this sweet sensation. We always loved this sweet sensation because it was the perfect ending sweet sensation to an otherwise plain supper.
