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My review
Portuguese Sweet Bread III
Pat
"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."
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Ingredients
15 h servings 567 calsOriginal recipe yields 24 servings (2 round loaves)
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Directions
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Prep
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- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight.
- The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg.
- Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.
Footnotes
- Editor's Note:
- Five pounds of flour equals 17 3/4 cups.
Nutrition Facts
Per Serving: 567 calories; 10.8 g fat; 103.6 g carbohydrates; 13.1 g protein; 78 mg cholesterol; 457 mg sodium. Full nutrition
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
4/21/2002
I printed this recipe about a year ago, and today I was reprinting it and noticed a change. There is an error in the recipe, probably a technical mistake the website made. The original, correct ...
Most helpful critical review
4/11/2001
I found with this recipe that you did not need four cups of milk. This error ended up with me adding more flour to make the dough more elastic.I tried baking it anyway and to no evail it was a...
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4/21/2002
I printed this recipe about a year ago, and today I was reprinting it and noticed a change. There is an error in the recipe, probably a technical mistake the website made. The original, correct ...
4/22/2002
We have changed this recipe to more accurately reflect it's original submission. There had been an error in the amount of flour. It does state the yield in the original as 2 loaves, but could ea...
4/11/2001
I found with this recipe that you did not need four cups of milk. This error ended up with me adding more flour to make the dough more elastic.I tried baking it anyway and to no evail it was a...
5/31/2000
This is one of the best tasting breads I have ever baked. It's moist and has good quality texture. Preparation of the dough the evening before the baking process is actually a time saver. Than...
12/29/2007
I changed it a little. I added 4 more egg yolks to make it more yellow and an extra half cup of sugar. it comes out pretty dense and much more authentic this way. Not exactly heart healthy b...
11/24/2010
Tastes just like my mothers recipe that my great grandmother from the Azores passed down to her!! Great