Sugar Twist Bread Recipe

Name: Sugar Twist Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pkg. dry yeast, softened in 1/3 c. lukewarm water; 1/2 c. scalded milk; 1/2 c. sugar; 2 tsp. salt; 1/3 c. shortening; 2 1/2 c. sifted flour; 2 beaten eggs; 1 1/2 c. uncooked rolled oats; 1 c. dried currants or raisins; 3 to 3 1/2 c. flour (enough to make stiff dough)

Servings: persons

2 pkg. dry yeast, softened in 1/3 c. lukewarm water
1/2 c. scalded milk
1/2 c. sugar
2 tsp. salt
1/3 c. shortening
2 1/2 c. sifted flour
2 beaten eggs
1 1/2 c. uncooked rolled oats
1 c. dried currants or raisins
3 to 3 1/2 c. flour (enough to make stiff dough)

1
Pour the scalded milk over the sugar, salt and shortening. Let stand until lukewarm.
2
Beat in flour, softened yeast, eggs, oats, currants or raisins.
3
Add flour.
4
Turn out and knead until smooth and satiny, 10 minutes.
5
Round dough into a ball; place in greased bowl.
6
Let rise until doubled in bulk, 1 hour.
7
Divide into 2 parts.
8
Roll in balls.
9
Let rest 10 minutes.
10
Roll each half into an 8 x 15-inch rectangle.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pkg. dry yeast, softened in 1/3 c. lukewarm water, 1/2 c. scalded milk, 1/2 c. sugar, 2 tsp. salt, and more.

Yes, Sugar Twist Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar Twist Bread

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