Duck Fat Bread

There is a reason my mother’s sweet bread recipe has such an odd name. My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter.

She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She would never just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter.

She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best batch yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter.

Recently, my niece Sarah has made the bread. My nephew Bobby also made the bread with his daughter, Elia. It makes me happy to see the family traditions continued onto the next generation. Elia loved it so much, Bobby suggested we rename it Elia Bread!!! I am Ok with that.

The bread really is exceptional, with a texture that is soft and a little chewy at the same time. With Mother’s Day approaching, I thought I would share my family story with all of you. Happy Mother’s Day!!

Here is the recipe- wonderful even when made with plain old butter.

Mom’s Butter Coffeecake Braids aka Duck Fat Bread

4 1/2 c. flour

2 T. sugar

1 t. salt

½ c. butter or 1/2 c. cooled rendered duck fat

1 packet yeast

¼ c. warm water

2 t. sugar

1 c. evaporated milk

2 eggs, beaten

Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes.  Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes.  Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.

Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge.  Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.

Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.

Note: This is the same dough my parents used to make jelly doughnuts.