BackYard Chickens › Recipes › Kuchen Bread (German Sweet Bread)

Kuchen Bread (German Sweet Bread)


3/4 c. water
1 3/4 c. milk
2 tbsp Crisco
2/3 c. dry milk powder
1 tsp. salt
2 tbsp bulk yeast
3/4 c. sugar
6 c. flour
2 eggs

Cooking Instructions

Dissolve the Crisco and salt in warm water, heat in microwave, if needed. Pour in mixing bowl, add yeast. Mix sugar, dry milk, eggs and milk. Add to Crisco mixture, stir. Add 6 cups of flour. Let rise until double. Divide dough in half. Knead. Form into loaves, setting in 2 greased loaf pans. Let rise until doubled. Bake at 350° for 45 minutes. Yields 2 loaves.

Cinnamon Swirl variation
6 tbsp butter, melted
1/2 tsp. cinnamon
1/2 c. sugar

Mix sugar and cinnamon together. After kneading and dividing the bread dough. Roll out each loaf into a 8"x 14" rectangle. Brush generously with butter and sprinkle generously with the cinnamon/sugar mix (there will be some sugar mix leftover.) Roll up jelly-roll style starting from the short side, tucking the ends under, forming a 8" loaf. Place in greased loaf pans and bake at 350° for 45 minutes. So yummy!

Note: Because of the long cooking time, this bread is prone to a burned upper crust. After baking for 10 minutes, open the oven and loosely drape a sheet of tin foil over the top of the loaf to prevent overbrowning. **You can substitute a 14 oz can of evaporated milk for the milk and milk powder, if you prefer.**



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BackYard Chickens › Recipes › Kuchen Bread (German Sweet Bread)