In need of good bread recipe...

Your post doesn't state if you use a bread machine or make it by hand, but I have a family favorite bread that has that little sweet taste that you are asking for. It is an Amish bread recipe that I have cut down and let my bread machine do the work of making the dough, then bake it in the oven. If you do prefer to make bread by hand let me know and I can post the full recipe instructions which makes two loaves. 1 cup warm water 2 Tbsp oil 3/4 tsp salt 3 cups flour (I often use 2c reg & 1c whole wheat) 1/3 cup sugar 2 1/4 tsp yeast Place ingredients in bread machine as listed and set for dough cycle. Once machine is finished, place dough in a greased loaf pan, cover and let rest for 30 minutes in a warm place. Then bake in oven for 30 minutes at 350ºF. Hope you like it...

Ok I have a few of them actually. The first one makes more of the traditional style bread. The other I have makes a sweeter one and is Amish Friendship bread. Overnight Bread: 1 package dry yeast 1 quart milk, scalded (substitute for this below) 1 scant cup of sugar 13 to 14 cups of flour 1/2 cup warm water 1 cup melted shortening 3 teaspoons salt Dissolve yeast in warm water. Let stand till bubbly. Add cooled milk, melted shortening, sugar and salt. Stir real well. Graddually add about 12 cups of flour kneading in with your hands. Cover with plastic wrap and let stand in cool, draft-free place overnight or 8 to 14 hours. In the morning, sprinkle 1/2 cup or more of flour on dough and turn out onto floured board. Knead for at least 8 minutes, adding flour to prevent sticking, until dough is smooth and satiny. Divide into 4 pieces and shape into loaves and put in greased bread pans. Cover and let rise until doubled in bulk, an hour or so. Bake in 400 degrees oven about 25 minutes. Reomve from pans and cool. Scalded milk substitute: 1 quart water mixed with 2 cups dry milk powder Amish Friendship Bread (Starter included) 1 cup starter (see below for starter recipe) in a glass jar or ziploc bag at room temp (do not refrigerate throughout entire recipe--it's supposed to ferment so don't put your nose too close either! Day 1 - Do nothing Day 2 - Do nothing Day 3 - Put starter in glass or stoneware bowl (or large ziploc bag) do not use metal bowls or spoons. Day 4 - Do nothing Day 5 - Do nothing Day 6 - To starter, add: 1 cup milk, 1 cup sugar, 1 cup flour, stir with wooden spoon (if in ziploc bag, smoosh and squish until mixed) Day 7 - Do nothing Day 8 - Stir with wooden spoon (or smoosh and squish) Day 9 - Do nothing Day 10 - Add: 1 cup milk, 1 cup sugar, 1 cup flour-stir well. Take 3 portions (1 cup each) and put into ziploc baggies or glass jars and give to friends with recipe. To remaining starter, add 1 cup oil, 1/2 cup milk, 3 eggs, 1 tsp vanilla. Stir well. In separate bowl, combine 2 cups flour, 1 cup sugar, 1.5 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1/2 tsp baking soda, 1 cup chopped nuts (optional), and 1 large or 2 dmall pkgs of vanilla Pudding mix (instant kind). Add flour mixture to wet mixture, stirring well with wooden spoon. Pour into 2 large loaf pans, greased, floured and sprinkled with cinnamon & Sugar. Sprinkle cinnamon & Sugar on top also. Bake at 350°F for 1 hour or until toothpick comes out clean. STARTER KIT: INGREDIENTS 1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk DIRECTIONS In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Instead of putting in a bowl I put it into ziploc baggy. So instead of stirring you just mush it. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

this is my recipe for homemade bread that is tasty and easy to make 1 pk yeast dissolved in 1/2 cup warm water,add i cup oil,1 cup sugar , 3tsp salt and 4 cups water mix together and then add as much flour ( usually about 12-13 cups) as the liquid will hold to form a nice firm dough. this does not need to be kneaded . just oil bowl and cover with dishcloth overnight , in morning form loaves and let rise again bake at 375 until brown on top.

i found a great bred recipe to share with you,hope you like it.This quick and easy cake is perfect for Sunday brunches or guests: Country Morning Cake INGREDIENTS 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 cup butter, softened 1/4 cup white sugar 1/2 cup sour cream 1 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1/2 teaspoon baking soda 1 pinch salt 1/3 cup raisins DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan. In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside. In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well. Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm. nham nham!:)

This is a bread recipe that I have been given from another site. It comes out really well and I think it tastes nice, I hope you like it too. http://www.recipesforvegans.co.uk/mumsbread.html

Pumpkin Yeast Bread INGREDIENTS 5/8 cup warm water 1/2 cup canned pumpkin puree 1/4 cup margarine 1/4 cup nonfat dry milk powder 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 3/4 teaspoon salt 1/8 teaspoon ground ginger 2 3/4 cups bread flour 2 1/4 teaspoons active dry yeast DIRECTIONS Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C). INGREDIENTS 3 1/2 cups all-purpose flour 1 teaspoon white sugar 1 teaspoon salt 1 tablespoon active dry yeast 1 cup water 2 tablespoons vegetable oil 1 egg 3 tablespoons olive oil 1 teaspoon dried rosemary, crushed DIRECTIONS Combine 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to 12 inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack. enjoy baking!message me if you have tried these,okei?