Ingredients

This soft, pliable dough can be used for braids, cinnamon rolls, monkey bread and other shapes.

3/4 cup (6 ounces) warm water
2 teaspoons sugar
1 tablespoon active dry yeast
1/2 cup (2 ounces) all-purpose flour
3/4 cup (6 ounces) plain low-fat yogurt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs, lightly beaten
1/2 cup (3 1/2 ounces) sugar
2 teaspoons salt
2 teaspoons vanilla or other flavoring (such as citrus zest)
4 1/2 to 5 1/2 cups (19 to 23 1/4 ounces) all-purpose flour (or substitute up to 2 cups King Arthur 100% White Whole Wheat Flour)
1 egg, plus 1 tablespoon water (for egg wash)

In a small bowl, combine the warm water and 2 teaspoons sugar. Stir to dissolve. Stir in the yeast and 1/2 cup flour. Cover with plastic wrap and set aside until bubbly and active, about 10-15 minutes.
In a large bowl, combine yogurt, butter, eggs, sugar, salt, vanilla and yeast mixture. Add flour 1 cup at a time, until the dough comes away cleanly from the sides of the bowl. Turn dough out onto a lightly floured surface and, adding only enough flour to keep the dough from sticking to your hands or the work surface, knead dough about 5 minutes, until soft and pliable but not too sticky. Let dough rest while you clean and grease the bowl with a little bit of oil. Finish kneading dough until it's smooth and supple.
Place the dough in the greased bowl, turn the dough to coat all surfaces with the oil. Cover with plastic wrap and a clean towel, and let sit in a warm place about 1 1/2 hours, or until doubled.
Gently deflate the dough and divide it in half. Cover with plastic wrap and let rest on a lightly floured surface for 15 minutes. Form dough into desired shapes (see below). Cover with plastic wrap and let rise about 45 minutes. Preheat oven to 375 degrees. Brush loaves with egg wash and bake until golden brown, about 30-40 minutes, to an internal temperature of 190 degrees F. Remove the bread from the oven and let it cool on a rack.

Almond-Filled Braid: Working with half the Basic Sweet Dough at a time, roll dough into a 19-by-15-inch rectangle. Press two light lines on each rectangle, lengthwise, to divide dough into three equal sections. Spread purchased almond filling (American Almond Baker's Style Almond Schmear Filling is recommended) down center section, leaving 1 inch of clear space at either end and along the inside edges. Cut 1-inch wide strips from edge of filling to outer edge of the dough. Fold the ends over the filling. Bring the dough strips across the filing on a diagonal, alternating from side to side. Repeat with remaining piece of dough.
Cover loaves with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk, about 35 to 45 minutes. Preheat oven to 375 degrees. Brush tops of loaves with egg wash. Bake 25-35 minutes, or until loaves are a rich, golden brown. Cool loaves on racks. If desired, drizzle loaves with sugar icing (see directions below) and top with sliced almonds. Makes two braids. Other fillings can be used, such as strawberry jam with cream cheese.

Sugar Icing: Combine 1 cup (4 ounces) powdered sugar, 3 tablespoons heavy cream or 2 tablespoons milk, and a few drops of flavored extract such as lemon or orange.

Cinnamon Swirl Loaf: Combine 1/2 cup raisins or currants, 1/2 cup sugar, 3 teaspoons ground cinnamon and 1 tablespoon all-purpose flour to make a filling. Roll one half of the Basic Sweet Dough into a 10-by-15-inch rectangle. Brush surface of dough with egg wash, then spread with the dough with half of filling mixture. Starting with the shorter side, roll the dough into a log, pinching the seams and ends to seal them tightly. Repeat with the remaining dough and filling. Place each loaf in a well-greased 8 1/2-by-4 1/2-inch loaf pan. Cover with plastic wrap and a clean towel and let rise about an hour, or until bread crowns 1 inch over the rim of the pan. Preheat oven to 350 degrees. Before baking, brush tops of loaves with egg wash. Bake about 45 minutes, tenting with foil the last 10 minutes if bread is browning too quickly. Remove loaf from pan and cool completely on a rack.

Cinnamon Rolls: Mix 1/3 cup butter, 1 cup brown sugar and 3 tablespoons ground cinnamon. Roll half the dough into a 14-by-16-inch rectangle. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log. Don't roll too tightly or the centers of the cinnamon rolls will pop up. Gently cut the log crosswise into 12 slices with a serrated knife (or use dental floss). Place them into a 9-by-13-inch pan, leaving space between the rolls to allow for rising. Repeat with other half of dough. Let the buns rise about 45 minutes, until puffy. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Drizzle with sugar icing if desired. Makes about 24 rolls.

Directions

Monkey Bread: Turn half the dough out onto a lightly floured surface, and divide it into 32 small pieces, each about 1 1/2 inches in diameter. Dip the balls in 1/2 stick melted butter; roll them in 2/3 cup light brown sugar mixed with 1 teaspoon cinnamon. Layer them in a 8 1/2-by-4 1/2-inch loaf pan or Bundt pan. Repeat with other half of dough. Allow to rise until doubled, about 1 hour. Bake in a preheated 375-degree oven for 30 to 35 minutes, until golden. Makes 2 loaf or Bundt pans.