Portuguese Sweet Bread III

Name: Portuguese Sweet Bread III
Prep time: 30 min
Cook time: 1 h
Total time: 15 h
Yield: 2 round loaves
Ingredients: 2 (0.6 ounce) cakes compressed fresh yeast; ¼ cup warm water (110 degrees F/45 degrees C); 3 ½ cups white sugar; 6 eggs; 5 pounds all-purpose flour; 1 ¼ tablespoons salt; 8 ounces butter, melted; 4 cups milk; 1 egg, beaten

4.1

9 Ratings
9 Reviews

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.

Recipe by Pat

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Recipe Summary

prep:

30 mins

cook:

1 hr

additional:

13 hrs 30 mins

total:

15 hrs

Servings:

Yield:

2 round loaves

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

2 (0.6 ounce) cakes compressed fresh yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 ½ cups white sugar
6 eggs
5 pounds all-purpose flour
1 ¼ tablespoons salt
8 ounces butter, melted
4 cups milk
1 egg, beaten

Directions

Step 1
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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Step 2
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.
Step 3
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.
Step 4
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.

Editor's Note:

Five pounds of flour equals 17 3/4 cups.

Nutrition Facts

Per Serving:

567 calories; protein 13.1g; carbohydrates 103.6g; fat 10.8g; cholesterol 77.6mg; sodium 456.6mg. Full Nutrition

What did you think of this recipe? Share your experience to help others.

Allrecipes Member

04/21/2002

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 version calls for 20 (that's right, twenty)cups of all-purpose flour--not 13. And also divide the dough into 4 loaves, not 2. This recipe is truly delicious if made correctly. I tried to find an email address for allrecipes to have them fix this mistake but there is none.

Mcg

04/11/2001

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 very heavy solid bread, not the type of sweet bread I was looking for. Any suggestions Pat

9 Ratings

5 star values: 5
4 star values: 2
3 star values: 0
2 star values: 2
1 star values: 0

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Allrecipes Member

04/21/2002

the allrecipes staff

04/22/2002

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 easily make 4.

Mcg

04/11/2001

Allrecipes Member

05/31/2000

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. Thanks be to Pat for sharing.

Ana Vitoria

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 but surely YUMMY!

RuthMcNeil

11/24/2010

Tastes just like my mothers recipe that my great grandmother from the Azores passed down to her!! Great

Peleni

12/21/2016

I read one of the reviews b/c I was not clear on the 5# of flour & took their recommendation to use 20 cups of flour - mistake! It came out so dense & SOOO HARD, it was a great disappointment & waste. My Mom used to make this bread in Hawaii growing up...I think I will try the editor's note next time to use 17 1/2 cups of flower.

emfranco1

06/13/2020

Loved the flavor of the sweet bread. Next time I would start it later in the evening so that it would have 13 hours to proof overnight.

Sharon Bornas

05/05/2019

I made this recipe and it was so easy and simple to make and I loved it. i would make it again in a heartbeat.

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Portuguese Sweet Bread III

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Recipe Summary

Ingredients

Directions

Editor's Note:

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Portuguese Sweet Bread III

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Portuguese Sweet Bread III

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note:

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Portuguese Sweet Bread III