Portuguese Sweet Bread I Recipe
A plain, sweet yeast bread with roots in Portugal, this tasty loaf is delicate, delicious, and made easy with the bread machine.
6 loaves of traditional Portuguese sweet bread - you may want to divide the recipe in half.
Another sweet yeast bread, this version is nicely accented with lemon juice. Assistance from your bread machine simplifies the preparation.
This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.
If you REALLY want to taste sweetbread at it's absolute best, try buttering one side of a nice thick slice and grilling it in the frying pan. Tastes just like danish!
Easy Easy Easy - and soooo delicious! I have just recently started trying to make my own bread, and have had a lot of 'learning experiences' to start out with. (ie, FLOPS!) Which I do expect, but it can be frustrating. It was sooo nice to try a new recipe and just have it work, and be delicious and exactly what I expected.... I didnt do it in the bread machine, followed some of the instructions in other reviews... including adding the extra egg yolk, upping the sugar to .5 cups and doing an eggwash on before baking. One loaf, 375 for 35 minutes.... One thing I would stress to others - this is a very wet dough, it seems too wet when you first let it rise. Mine was almost a batter and I was really worried! I did a very light kneading before the second rise and incorporated a bit more flour, but left it a fairly sticky loose dough. I had to resist the urge to add a lot more flour to stiffen it up, and apparently got it about right. Just add barely enough to make it shape-able, and the end product will
For bread taste and quality I would give this five stars, but I too had trouble with the quantity in my 2lb bread machine. The first time I made it it cooked into the top. The next time I made it I reduced the portions from 12 to 8, and it was better, but still almost too much. Make sure to use the light setting. The crust is beautiful and flaky, almost like a croissant. Delicious!
No bread machine, just used my Kitchen Aid mixer. I proofed the yeast with the sugar and warm milk in the mixer bowl for ten minutes, added the egg and melted butter, then all the dry ingredients. This dough needed another half cup of flour, I just added it by leveled 1/4 cup until it formed into a ball and jumped on the bread hook. I kneaded it with the hook for about five minutes, then formed it into a ball and let it rise on my warm oven in a greased bowl, covered. Once it doubled, I thought I'd be creative and make a Cinnamon Swirl bread. I rolled it out into a long rectangle, then sprinkled brown sugar, nutmeg and cinnamon over the dough, then rolled it up. I made sure the edges were sealed and set it to rise on the warm oven in the loaf pan for another hour or so. I baked this for about a half hour or so in 350* oven, or until it smelled done. After that, I set out to make a batch just as recipe stated. Either way, it's a wonderful bread with just a touch of sweetness and richness. Very soft, close to a