Portuguese Sweet Bread Iii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTUGUESE SWEET BREAD III



Portuguese Sweet Bread III image

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.

Provided by Pat

Categories     Bread     Yeast Bread Recipes     Egg

Time 15h

Yield 24

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 103.6 g, Cholesterol 77.6 mg, Fat 10.8 g, Fiber 2.7 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 456.6 mg, Sugar 31.4 g

PORTUGUESE SWEET BREAD



Portuguese Sweet Bread image

Adapted from one of my favorite cookbooks, The Bread Baker's Apprentice (by Peter Reinhart), this recipe makes lovely sweet, light loaves. Prep time includes time for fermentation and proofing of the sponge and the dough. This bread will start browning rather quickly, due to the high sugar content, but don't be alarmed - it will get even darker as the center catches up with the outside, and the final color will be a rich mahogany brown.

Provided by GaylaJ

Categories     Yeast Breads

Time 6h50m

Yield 2 1-pound loaves, 28 serving(s)

Number Of Ingredients 17

1/2 cup bread flour (unbleached, 2.25 ounces)
1 tablespoon granulated sugar (.5 ounce)
2 1/4 teaspoons instant yeast (.25 ounce)
1/2 cup water, at room temperature (4 ounces)
6 tablespoons granulated sugar (3 ounces)
1 teaspoon salt (.25 ounce)
1/4 cup powdered milk (1.25 ounces)
2 tablespoons unsalted butter, at room temperature (1 ounce)
2 tablespoons vegetable shortening (1 ounce)
2 large eggs (3.3 ounces)
1 teaspoon lemon extract (.17 ounce)
1 teaspoon orange extract (.17 ounce)
1 teaspoon vanilla extract (.17 ounce)
3 cups bread flour (unbleached,13.5 ounces)
6 tablespoons approx water, at room temperature (3 ounces)
1 egg, whisked with
1 teaspoon water, until frothy

Steps:

  • To make the sponge, stir together flour, sugar, and yeast in a small bowl. Add the water and stir until all ingredients are hydrated and make a smooth batter. Cover with plastic wrap and ferment at room temperature for 60-90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
  • To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer, which is what I use). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook) and mix in the sponge and flour (I wait to change out the attachments until most of the ingredients are mixed, as it seems I have a problem getting the dough to grab onto the hook if I switch too early). Add the water, as needed, to make a very soft dough (more than likely you will not need the full amount of water, but it can vary due to factors such as the moisture content and protein percentage of your flour). The finished dough should be very supple and soft, easy to knead, and not wet or sticky. To achieve this will take 10-12 minutes with the mixer and close to 15 minutes by hand, as dough with high amounts of fat and sugar usually takes longer to knead because the gluten requires longer to set up. The finished dough should pass the windowpane test (see note below if you are unsure what this is) and register 77F to 81°F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil. Cover with plastic wrap.
  • Ferment at room temperature until dough doubles in size, around 2 hours.
  • Remove dough from bowl, divide in 2 equal pieces, and form each into a boule. Lightly oil two 9-inch pie pans and place a boule, seam side down, in each pan. Mist with spray oil and loosely cover with plastic wrap.
  • Proof at room temerature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size. (If you want to bake only 1 of the loaves, you can retard the second in the refrigerator for 1 day, but it will take 4 to 5 hours to proof after it come out of the refrigerator.).
  • Very gently brush the loaves with the egg wash. Preheat the oven to 350F with the oven rack on the middle shelf.
  • Bake the loaves for 50 to 60 minutes, or until they register 190F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. The dough will brown rather quickly (please see intro), long before it is done. When done, the loaves will be a rich mahogany brown.
  • Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.
  • *Windowpane Test: Cut off a small piece of dough and gently stretch, pulling and turning it to see if it will hold a paper-thin, translucent membrane. It it falls apart before it make this windowpane, continue to knead for another minute or two and test again.

Nutrition Facts : Calories 100, Fat 2.7, SaturatedFat 1.2, Cholesterol 23.2, Sodium 95.8, Carbohydrate 15.7, Fiber 0.5, Sugar 3.7, Protein 2.7

PORTUGUESE SWEET BREAD I



Portuguese Sweet Bread I image

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

Provided by Jennifer Houde

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 cup milk
1 egg
2 tablespoons margarine
⅓ cup white sugar
¾ teaspoon salt
3 cups bread flour
2 ½ teaspoons active dry yeast

Steps:

  • Add ingredients in order suggested by your manufacturer.
  • Select "sweet bread" setting.

Nutrition Facts : Calories 55.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 180.6 mg, Sugar 6.6 g

PORTUGUESE SWEET BREAD



Portuguese Sweet Bread image

Provided by Food Network

Categories     dessert

Yield Makes 2 1-pound loaves

Number Of Ingredients 15

1/2 cup unbleached bread flour
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1/2 water, at room temperature
6 tablespoons granulated sugar
1 teaspoon salt
1/4 cup powdered milk
2 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable shortening
2 large eggs
1 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups unbleached bread flour
About 6 tablespoons water, at room temperature

Steps:

  • To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
  • To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
  • Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
  • Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
  • Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
  • Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
  • Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

More about "portuguese sweet bread iii recipes"

SOFT PORTUGUESE SWEET BREAD RECIPE - RECIPELAND.COM
soft-portuguese-sweet-bread-recipe-recipelandcom image
Beat eggs in large bowl. In small pan, combine milk, salt, butter and sugar; stir over low heat until milk is warm (butter may not be melted). Gradually stir in egg, then beat in 3 cups flour; add yeast and heat until smooth. Gradually add …
From recipeland.com
See details


PORTUGUESE SWEET BREAD | EMERILS.COM
portuguese-sweet-bread-emerilscom image
Preheat oven to 350 degrees F and lightly grease three 8-inch round cake pans. Transfer the dough to a lightly floured surface and knead a few times, squeezing out any air bubbles. Divide the dough into 3 loaves (about 1 3/4 pounds each) …
From emerils.com
See details


AZOREAN SWEET BREAD (MASSA SOVADA) - EASY …
azorean-sweet-bread-massa-sovada-easy image
2013-05-29 1) Dissolve yeast in water and let rise to double in size. 2) Mix all dry ingredients together. Melt butter and shortening in milk and cool to lukewarm. Beat eggs and sugar together. 3) Mix all ingredients together and knead until …
From easyportugueserecipes.com
See details


PORTUGUESE SWEET BREAD RECIPE LIKE GRANDMA MAKES
portuguese-sweet-bread-recipe-like-grandma-makes image
2021-10-23 Instructions. Dissolve yeast in warm water. Mix sugar, hot milk, butter, and salt together in a large bowl, stirring until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture. Gradually beat 5 cups of flour …
From attainable-sustainable.net
See details


PORTUGUESE SWEET BREAD III - YUM TASTE

From yumtaste.com
Estimated Reading Time 1 min
See details


GRANDMA'S PORTUGUESE SWEET BREAD - THE ANGRY EATER
2022-01-03 Posted by Lauren Quaid on January 3, 2022. guest writer Mrs. Angry Eater. In late 2021 The Sisquoc Baking Company wanted to add a Portuguese Sweet Bread to it’s holiday menu. Customers had been requesting sweet treats for their Thanksgiving and Christmas get togethers, and after the past two years family bonding has felt more important than ever.
From theangryeater.blog
See details


PORTUGUESE SWEET BREAD - PALMERHOUSEINN.COM
Portuguese Sweet Bread Recipe Ingredients: 6 large eggs; 2 cups warm milk; 1/2 cup melted butter; 2 tablespoons shortening; 2 tablespoons of yeast; 1/2 cup warm water; 1 pinch of sugar; 1 teaspoon salt; 10 cups all purpose flour; 1 beaten egg; Directions: Blend together, using in a large electric mixing bowl, using the paddle attachment; eggs, sugar, melted butter, and shortening. …
From palmerhouseinn.com
See details


PORTUGUESE SWEET BREAD RECIPE | IN GOOD FLAVOR
2014-06-03 It should look bubbly and foamy. Add milk, sugar, butter, and 3 eggs to the bowl. Blend until ingredients are incorporated. Add salt and 3 cups of the flour and beat until smooth. Slowly add 2 1/2 cups more of flour and beat for about 1 minute. Scrape the sides and bottom of the bowl to incorporate ingredients.
From ingoodflavor.com
See details


PORTUGUESE SWEET BREAD III - COOKING-RIGHT.NET
INGREDIENTS (for 3 servings): 2 (0.6 ounce) cakes compressed fresh yeast; 1/4 cup warm water (110 degrees F/45 degrees C) 3 1/2 cups white sugar; 6 eggs
From cooking-right.net
See details


PORTUGUESE SWEET BREAD III (KITCHENPC)
Directions. 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.
From kitchenpc.com
See details


EGG RECIPE: PORTUGUESE SWEET BREAD III BY PAT – REDCIPES
1999-01-17 The dough for this egg bread is prepared the night ... - Get more ideas of egg recipes on RedCipes. This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night ... - Get more ideas of egg recipes on RedCipes. RedCipes . Appetizers and Snacks. 4,947 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. …
From redcipes.com
See details


PORTUGUESE SWEET BREAD – MICHELE COOKS THE BEST FOOD
Set the oven rack in the middle position. Preheat the oven to 350 degrees. Coat two 9-inch cake pans with vegetable spray or butter. Warm milk in microwave for 40 seconds on low. Set aside. Dissolve yeast in warm water. Add 1 Tbsp. of the sugar and set in a …
From michelecooks.com
See details


GRANDMA CARDOZA’S AUTHENTIC PORTUGUESE SWEET BREAD RECIPE
2021-03-26 In a mixing bowl, beat eggs and sugar together until mixed well. Next add the milk and butter mixture, the lemon extract, the anise extract, and the yeast mixture to the eggs and sugar. Gradually add the 6 cups of flour to the mix. Knead the bread until very smooth, which takes about 15 to 20 minutes.
From blueblossomfamilyfarm.com
See details


PORTUGUESE SWEETBREAD - MARIA LAWTON - AZOREAN …
1 In a small bowl, dissolve yeast in water and let rise to double in size. 2 In a extra-larger bowl, add flour and salt and mix ingredients together. 3. In saucepan, melt butter and shortening in milk and cool to lukewarm. 4. In a medium bowl, beat eggs and sugar together. 5.
From azoreangreenbean.com
See details


PORTUGUESE SWEET BREAD | CANADIAN LIVING
2005-07-14 Method. In small bowl, mix together candied fruit, raisins, port and lemon and orange rinds; cover and set aside, stirring occasionally. In bowl, whisk together yeast, 1 tbsp (15 mL) of the sugar, the water and 1 cup (250 mL) of the flour until smooth.
From canadianliving.com
See details


20 MOUTH-WATERING PORTUGUESE DESSERTS (RECIPES INCLUDED)
Check out the recipe for the Portuguese doughnut here. 4. Bolo Rei. Traditionally eaten at Christmas time, the Bolo Rei or ‘King Cake’ is a staple dessert in any Portuguese home during the holidays. The cake is made from sweet bread, nuts, and crystallized fruit. While it doesn’t exactly look appealing, it’s tradition, so a must-try! (Check out the recipe for the Bolo Rei here) …
From beportugal.com
See details


SWEET PORTUGUESE BREAD {ADDICTIVE} | MARCELLINA IN CUCINA
2017-10-19 Spray the tops of the dough lightly with cooking spray and cover loosely with plastic wrap. Allow to rise until doubled, about 1 hour. Preheat the oven to 350ºF/180ºC. Brush the loaves with egg wash and bake for 45 minutes or until the loaves are dark, golden brown and cooked through.
From marcellinaincucina.com
See details


PORTUGUESE SWEET BREAD (MASSA SOVADA) | KING ARTHUR BAKING
Bake the bread for 15 minutes, then tent it lightly with aluminum foil. Bake for an additional 20 to 25 minutes, until it's a medium golden brown and its internal temperature registers 190°F on a digital thermometer. Remove the bread from the oven, and gently transfer it to a rack to cool. Cool completely before slicing.
From kingarthurbaking.com
See details


PORTUGUESE SWEET BREAD - JAMIE GELLER
2010-04-03 1 Preheat oven to 350°F. 2 In a large bowl, dissolve yeast in ¼ cup of the water. Sprinkle 1 teaspoon of the sugar on top; let stand for 5 minutes. 3 Stir in remaining water, sugar, dry milk and 2 ½ cups of the flour; beat 2 minutes. Add salt, 3 eggs and butter; blend well. Add remaining flour a little at a time until a soft dough forms.
From jamiegeller.com
See details


PORTUGUESE SWEET BREAD (HAWAIIAN BREAD) RECIPE - BAKER RECIPES®
2003-05-16 Beat eggs with remaining 1 1/2 cups of the sugar until light. Add melted. butter and nutmeg. Place flour in a large mixing bowl and make a well in. the center. Pour in the egg and yeast mixture. Gradually work the liquid. and flour together until a …
From bakerrecipes.com
See details


SWEET PORTUGUESE BREAD RECIPE - UGLY DUCKLING BAKERY
2022-04-26 Instructions. Mix the sponge ingredients in the bowl of your mixer. 1/2 cup (62 grams or 2.2 ounces) bread flour, 1 tablespoon sugar, 2 teaspoon instant yeast, 1 cup warm water. Top with the dry ingredients for the dough (flour, sugar, milk powder, zests), cover with plastic wrap, and let the bowl sit at warm room temperature for 1 to 2 hours ...
From uglyducklingbakery.com
See details


SWEET BREAD~ PORTUGUESE RECIPE
2007-10-25 1/4 c Water; warm 1 c Milk; scalded and cooled 3/4 c Sugar 1 ts Salt 3 Eggs 1/2 c Margerine 5 c Flour 1 Eggs 2 pk Yeast 1 ts Sugar * DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP …
From bakerrecipes.com
See details


PORTUGUESE SWEET BREAD III | RECIPESTY
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 …
From recipesty.com
See details


PORTUGUESE SWEET BREAD [AKA: HAWAIIAN BREAD] - KITCHEN DREAMING
2013-04-17 Heat to lukewarm. Set aside. In a mixing bowl, the bowl of your stand mixer, or the bucket of your bread machine, combine the flour, yeast, and stir to combine. Add the milk mixture, stirring first to make sure the sugar and salt aren't left in the bottom of the cup or pan. Add the lemon peel, if using.
From kitchendreaming.com
See details


PORTUGUESE SWEET BREAD III | RECIPE | 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. Jan 3, 2019 - …
From pinterest.com
See details


PORTUGUESE SWEET BREAD III - ALLRECIPES.COM | PORTUGUESE SWEET …
Jul 12, 2017 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com.au
See details


PORTUGUESE SWEET BREAD (PAO DOCE) - OH, MRS. TUCKER!
2022-01-28 Dissolve yeast in warm water in a large bowl. Stir in milk, 3/4 cup sugar, 3 eggs, salt, butter, and 3 cups of flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle. Knead dough on a lightly floured surface until smooth and elastic, about 5 …
From ohmrstucker.com
See details


PORTUGUESE SWEET BREAD - MODERNIST CUISINE
2018-03-29 Proof the dough on a sheet pan lined with lightly greased parchment paper. Fry the malasadas in 175 °C/ 350 °F fryer oil until a golden brown color, about 45 s on each side. Remove them from the oil, drain on paper towels, and coat them with cinnamon sugar. Consume within 1 day, or freeze for up to 2 months.
From modernistcuisine.com
See details


PORTUGUESE SWEET BREAD RECIPE - TASTINGTABLE.COM
2022-02-18 Directions. Mix the water and yeast in a small bowl and set aside. Put the sugar and butter in a large bowl and beat with a mixer for 2 minutes until blended. Add 1 …
From tastingtable.com
See details


PORTUGUESE SWEET BREAD RECIPE | BREAD MACHINE RECIPES
2016-10-04 3 cups bread flour. 2.50 tsp active dry yeast. Directions. DIRECTIONS: 1. Add ingredients in order suggested by your manufacturer. 2. Select “sweet bread” setting or the “fruit and nut setting.”. Portuguese Sweet Bread Recipe.
From breadmakermachines.com
See details


PORTUGUESE SWEET BREAD III | FOODMASTER.INFO
2017-07-08 This is a agreed old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and after that baked the following morning in round cake pans. The ingredient of Portuguese Sweet Bread III. 2 (0.6 ounce) cakes compressed fresh yeast; u00bc cup loving water (110 degrees F/45 degrees C)
From foodmaster.info
See details


PORTUGUESE SWEET BREAD II - YUM TASTE
2015-02-16 Directions. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start. To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C ...
From yumtaste.com
See details


PORTUGUESE SWEET BREAD - NATIONAL FESTIVAL OF BREADS
Place water in bowl of stand mixer fitted with paddle; stir in yeast and 1 teaspoon sugar and let proof 5 minutes. Stir in remaining sugar, dry milk and 2 ½ cups flour; beat on medium speed 2 minutes. Reduce mixer speed to low and add salt, eggs and butter. Blend well. Gradually add enough flour to make a soft dough.
From nationalfestivalofbreads.com
See details


FOLAR DE PASCOA: PORTUGUESE SWEET EASTER BREAD - ZESTY SOUTH …
2021-04-03 To make the sponge, stir together water, sugar , yeast and the flour in a small bowl. Stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for an hour, or until the sponge gets foamy and seems on the verge of collapse.
From zestysouthindiankitchen.com
See details


PORTUGUESE SWEET BREAD RECIPE • COOKING HAWAIIAN STYLE
2020-07-23 1. To make sure yeast is good, add 1 tsp. of sugar to yeast and water mixture. If the yeast doubles in size, your yeast is good. 2. Make sure you leave enough room in the pan for dough to rise, otherwise it will spill over into your oven. I kind of eye ball the amount of dough in each pan, because it will double in size.
From cookinghawaiianstyle.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make Portuguese sweet bread?
This Portuguese sweet bread bread recipe can be formed into a simple loaf, a braided loaf, or rolls. No matter how you choose to form it, start by dividing the dough in half after the first rise. Form each half of the dough into a ball, working to put the “loose” ends on the bottom so that the top is nice and smooth.
How to make sweet bread with yeast?
Nothing compares to a slice of sweet bread, still warm from the oven and topped by a pat of real butter. Dissolve yeast in warm water. Mix sugar, hot milk, butter, and salt together in a large bowl, stirring until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture.
What kind of bread do the Portuguese eat?
The Portuguese love their bread as much as we do, and this is only the first of many featured in this list. Portuguese sweet bread is popular during Easter, but it’s so good, you’ll want to have it around all year round. This bread is sweet and extra tasty with a good smothering of butter.
Why is it called King bread in Portugal?
Bolo Rei (Portuguese Christmas King Bread) Bolo rei is a ridiculously delicious bread that’s fit for a king. Portuguese Christmas bread is sweet and has a cake-like consistency. It’s called the king bread because it looks like a crown, complete with jewels made of walnuts, pine, almonds, and glazed fruit.

Related Search