Search thousands of recipes reviewed by home cooks like you.

Portuguese Sweet Bread III

Portuguese Sweet Bread III

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    15 h
Pat

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 103.6g
  • 33%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

Directions

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

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

COPIER
53

COPIER

4/11/2003

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.

the allrecipes staff
28

the allrecipes staff

7/15/2003

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
21

Mcg

7/15/2003

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

Similar recipes

ADVERTISEMENT