Portuguese Sweet Bread III

Portuguese Sweet Bread III
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    15 hrs
  • SERVING
    24 People
  • VIEWS
    27

Embark on a culinary journey with this cherished recipe for Portuguese Sweet Bread. This delightful egg bread, with its overnight fermentation, promises a rich and aromatic flavor that will transport you straight to the sun-kissed shores of Portugal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    104 g
  • Cholesterol
    78 mg
  • Fiber
    3 g
  • Protein
    13 g
  • Saturated Fat
    6 g
  • Sodium
    457 mg
  • Sugar
    31 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Let it stand until creamy and frothy, about 10 minutes.

Image Step 02
02 Step

Recipe View Prepare the Egg Mixture: In a medium bowl, whisk together the 6 eggs and sugar until light and fluffy, about 5 minutes.

Image Step 03
03 Step

Recipe View Combine Wet and Dry Ingredients: In a large bowl, sift the flour and salt. Make a well in the center and pour in the dissolved yeast mixture, the egg and sugar mixture, and the cooled, melted butter. Slowly add the lukewarm milk, mixing until the dough comes together. (Approx. 10 minutes)

Image Step 04
04 Step

Recipe View Knead the Dough: Turn the dough out onto a lightly floured surface. Knead until the dough is soft, smooth, and elastic, about 15 minutes. If the dough is too sticky, add flour, 1 tablespoon at a time.

Image Step 05
05 Step

Recipe View First Rise: Place the dough in a large, well-oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap. Let it rise in a warm place overnight, or for at least 8 hours.

Image Step 06
06 Step

Recipe View Shape the Loaves: The next morning, preheat oven to 400 degrees F (200 degrees C). Grease two 10-inch round cake pans.

Image Step 07
07 Step

Recipe View Divide the dough in half and shape each half into a round loaf. Place the loaves into the prepared pans. (Approx. 10 minutes)

Image Step 08
08 Step

Recipe View Egg Wash and Second Rise: Brush the tops of the loaves generously with the beaten egg. Let them rest for 30 minutes.

Image Step 09
09 Step

Recipe View Bake: Bake at 400 degrees F (200 degrees C) for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.

For a richer flavor, use European-style butter with a higher fat content.
Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
If you don't have time for an overnight rise, you can let the dough rise in a warm place for 2-3 hours, or until doubled in size.
To prevent the crust from getting too dark, tent the loaves with foil during the last 15 minutes of baking.
This bread is best enjoyed fresh, but can be stored in an airtight container for up to 3 days or frozen for longer storage.

Kiley Altenwerth

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Tierra Erdman

    A truly authentic recipe. It reminded me of my grandmother's baking.

  • Rocky Tremblay

    The instructions were easy to follow, and the bread turned out beautifully. My family loved it!

  • Lucio Wilkinson

    This recipe is amazing! The bread came out so soft and fluffy. The overnight rise is definitely worth it.

  • Christophe Rowe

    I've tried other sweet bread recipes before, but this one is by far the best. The flavor is incredible, and the texture is perfect.

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