Sweet Bread Overnite


"I love this recipe! It's easy to make and rises overnight, so I have time to do other things and still have it piping hot for the meal!"
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15 h servings 368 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, beat eggs until fluffy. Stir in 4 cups of flour, salt, sugar, milk, 3/4 cup melted butter, yeast mixture and vanilla. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise overnight in the refrigerator.
  3. The next morning, deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 90 minutes. Preheat an oven to 300 degrees F (150 degrees C).
  4. Brush risen loaves with 2 tablespoons melted butter and bake in preheated oven for 1 hour, or until golden brown.



I tried this recipe and it doesnt work with as much liquid as it calls for. it ends up being cake mix consistency and not workable. Even after adding ALOT more flour it didn't rise.. I would sug...

don't use as much liquid, DON"T REFRIDGERATE! the refridgeration kills the yeast and it won't rise. instead let it rise right then for about an hour and bake for about half an hour at 350. if yo...

This recipe has no oven temp to it. I'm going to try 350 and see how it works.