A casual Cajun-inspired eatery from the owner of Café Monte
March 29, 2019
Samantha Allen of Wentworth & Fenn loves this childhood recipe
Every chef has a favorite recipe that they cook religiously at home. In this series, we ask a chef to share their favorite go-to home recipe. These recipes have no frills, just homey and comforting that they love to make on their days off. When Samantha Allen of Wentworth & Fenn was asked she immediately went to her childhood – to the days when bread and butter was always on the dinner table. Her recipe for American sweet bread is easy and is a good base to add additional seeds, herbs, or spices. —Justin Burke-Samson
American Sweet Bread
- 2 cups warm water
- 1 1/2 tablespoons yeast
- 6 cups bread flour
- 2/3 cups granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/4 cup neutral oil
- In small bowl, combine water and yeast and set aside to bloom.
- Using a stand mixer with the dough hook attachment, combine flour, sugar, and salt on low.
- With the mixer on low, slowly add the oil then add the bloomed yeast.
- Mix on medium until combined and dough pulls away from the side of the bowl, being careful not to over mix.
- Transfer dough to a large bowl coated with cooking spray, cover the dough with a kitchen towel and let proof until doubled in size.
- On a floured surface, form dough into desired shape. If using a loaf pan spray the pan before adding dough, then let proof again until doubled.
- Preheat oven to 350 degrees.
- Bake until internal temperature is between 180-210 degrees, roughly 35-55 minutes depending on shape and size of loaves.
- Remove and let cool on a wire rack.
NOTE: If adding seeds, herbs or spices to the dough, mix in with dry ingredients.