Portuguese Sweet Bread I Recipe - Allrecipes.com
Portuguese Sweet Bread I Recipe
  • READY IN 3+ hrs

Portuguese Sweet Bread I

Recipe by  

"This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread."

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Ingredients Edit and Save

Original recipe makes 1 1/2 pound loaf Change Servings
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  • PREP

    5 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 5 mins

Directions

  1. Add ingredients in order suggested by your manufacturer.
  2. Select "sweet bread" setting.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2008

Great tasting bread and texture. I don't use a bread machine since I don't think the texture comes out as nice as oven baking. For people without machines, this recipe couldn't be simpler. Warm the milk and add the sugar and the yeast. Stir and let sit for about 15 min. to proof (the yeast will foam). If it doesn't foam, your milk probably wasn't warm enough. Then add the foamy yeast mixture to the rest of the ingredients and mix. This dough is easy to mix by hand so you really don't need the KitchenAid. The dough will be sticky. So after mixing, cover and let it sit in the bowl to rise 1-2 hours. Punch down and let rise again or form into rolls at this time. Super quick and easy. If you want a sweeter, richer bread, increase sugar to 1/2 cup and add one extra egg yolk. If makikng one large loaf, bake for about 30-35 min. at 375.

 
Most Helpful Critical Review
Apr 11, 2003

I tried this recipe twice and both times it overflowed in the bread machine and burnt. Anyone else have this problem? I even punched it down on the rise cycle.

 
Feb 04, 2004

I have made this with skim milk, whole milk, and half and half, it comes out tasty every time. I tried egg nog once and it was disgusting. I use butter instead of margarine. The first few hundred loaves I made I used Red Star bread machine yeast and the results were better than with regular yeast. The difference is a bigger fluffier loaf of bread. I used Mediterrainian sea salt a few times but it seemed to make no difference. I have made this with cold egg and milk and it comes out the same as having the ingredients at room temperature. The loaf comes out big and my biggest problem was storage of a gargantuan loaf of bread. A couple of things worked out. First, you can slice it up and put it in a couple of zip lock bags. Second, you can store it in a Renolyd's oven cooking bag. This bread makes excellent toast(oh,yes), French toast, stuffing, sandwiches, and bread crumbs. It has a sweet flavor. It is addicting, so be careful!

 
Mar 07, 2004

This bread is awesome. I'm kind of picky, I hate the way bread machine bread comes out. So I add the ingredients and set it to the dough cycle. Then I put the dough in my loaf pan and bake at 350° for 20 minutes, turning half way through. It comes out absolutely gorgeous. It is wonderful toasted. My boyfriend loves it. I no longer buy loaves of bread from the store, I simply bake this bread on the weekends. Thanks for the awesome recipe!

 
May 26, 2005

Our entire family has been loving this bread! Not too sweet, with a nice medium/light crumb - simple recipe just as it is! I just use my kitchenaid mixer, let it rise 1 hr., punch it down & shape it, let it rise again 15 min. and bake! (rolls are my favorite) Dough freezes superbly after 2nd rise, then pull them out anytime for baking.

 
Apr 24, 2003

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!

 
Apr 14, 2003

Absolutely the BEST bread ever out of a bread machine. I did not alter the recipe whatsoever...and it turned out perfect. It's the first bread I've ever made that actually has a "yeast" smell, as well as the taste. Please share any other recipes of this nature! Thanks a million!

 
Apr 14, 2003

Excellent bread!! I live at a high altitude (6,000 ft.) and have trouble getting bread to rise properly, but this one was easy with a few adjustments and turned out beautifully! It rose to perfection, had a golden crust, and just the right texture, and was oh so tasty! I added 1 TBS of milk, decreased sugar by 1 tsp. and yeast by 1/2 tsp. and added a pinch of salt. Try this one, you won't regret it!

 

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Nutrition

  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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