PORTUGUESE SWEET BREAD - PAO DOCE
I found this recipe when I was looking for recipes to be posted for ZWT5. It is from the New Betty Crocker International Cookbook. So soft and light!
Provided by Leahs Kitchen
Categories Yeast Breads
Time 4h35m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl.
- Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or 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 minutes.
- Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
- Punch down dough and divide in half.
- Shape each half into a round slightly flat loaf.
- Place each loaf into a well greased round 9" x 1 1/2" pan.
- Cover and let rise until double (a/b an hour).
- Heat oven to 350°F.
- Beat 1 egg and brush over tops of loaves.
- Sprinkle with 1 teaspoon of sugar.
- Bake until loaves are golden brown, about 35-45 minutes.
Nutrition Facts : Calories 420.6, Fat 12.8, SaturatedFat 7.1, Cholesterol 102.2, Sodium 356.8, Carbohydrate 65.4, Fiber 2.3, Sugar 15.6, Protein 10.8
GRANDMA'S PORTUGUESE SWEET BREAD RECIPE
From the fragrance of the proofing yeast to the dough rising and then baking into golden brown loaves, this family tradition - above all others - is my favorite. Nothing compares to a slice of sweet bread, still warm from the oven and topped by a pat of real butter.
Provided by Kris Bordessa
Categories Side Dish
Time 3h20m
Number Of Ingredients 8
Steps:
- 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 into liquid to make a smooth dough.
- If you have a stand mixer that will handle this amount of dough, you can use that to shorten the process. Simply complete above steps in your mixer bowl and let your dough hook do the kneading for you.
- To knead by hand, heavily flour a board with a portion of the remaining flour. Turn dough out onto board and sprinkle with remaining flour. Knead until very smooth, adding flour to eliminate stickiness as necessary. You should see small "blisters" of air on the surface of the dough. This takes about 15-20 minutes. Consider it your workout for the day.
- Place dough in a large buttered bowl. Cover loosely with a towel and put in a warm place until doubled in size (about two hours).
- Punch down dough (it will collapse). Using buttered hands, form dough into desired loaves. You can divide dough into two large loaves or try them as smaller rolls. Or you can try the pie pan method you see used by the historical society.
- Place your formed loaves on a buttered cookie sheet or in a buttered pie pan. Cover loaves and set in a warm place to rise again for about an hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Baking time will vary a bit depending upon loaf size.
- Optional: Use a pastry brush to baste milk over the loaves just as they start to brown. This will give them a beautiful shiny glow.
- Turn dough onto floured surface. Divide dough in two. Form each half loosely into a two-inch log. Cut log into two-inch lengths.
- Roll dough into balls. Place onto a buttered cookie sheet or in a buttered pie pan, not quite touching.
- Cover rolls and set in a warm place to rise again for about an hour.
- Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown.
- 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. Place each dough on a cookie sheet and set aside to rise.
- Divide each half of the bread dough into three equal pieces.
- Roll each into a rope, about 1-2 inches in diameter.
- Press the ends of the ropes together and braid. When you reach the end, tuck ends under slightly and place bread on a cookie sheet for the second rise.
Nutrition Facts : Calories 80 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 3 grams fat, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 132 grams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
PORTUGUESE SWEET BREAD
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
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
Provided by Food Network
Time 1h16m
Yield 5 to 7 loaves
Number Of Ingredients 11
Steps:
- Dissolve 3 yeast cakes in 1/2 cup warm water, (not hot). Add 2 cups warm, nonfat milk (or scalded whole milk slightly cooled) and 3 cups flour, and 1 teaspoon salt. Whisk together and set aside to proof yeast.
- In a separate bowl, add 1dozen fresh eggs, sugar, and lemon juice. Beat well and then add melted butter.
- Add yeast mixture, the remaining flour and 2 tablespoons of salt. Mix well and let rest for 10 to 20 minutes.
- Continue mixing until dough begins to pull away from bowl or knead with greased hands until dough pulls away from your hands. This takes a while and the dough is sticky unlike bread dough. Place in greased bowl and cover to let rise to double, about 1 to 3 hours.
- Punch down, turn over, and let rise to double a second time.
- Carefully break away about 2/3 pound of dough at a time, rolling dough into a nice loaf shape and place into greased loaf pans. This should make about 5 to 7 nice loafs. Let rise until double in the pans for a third rising.
- Make two to three 1/4-inch slits on the top of each loaf and then brush tops with 1 beaten egg mixed with 1 tablespoon of water.
- Bake at 325 degrees F for about 10 minutes and then reduce heat to about 300 degrees F for another 25 to 30 minutes.
- Remove loaves from the oven and lay them on their side on a rack for a couple of minutes before removing from the pan.
PORTUGUESE SWEET BREAD I
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
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
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.
PORTUGUESE SWEET BREAD II
This sweet Portuguese bread is made in the bread machine.
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 8
Steps:
- 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) oven for 35 to 45 minutes.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 5.7 g, Cholesterol 26.1 mg, Fat 1.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 138.5 mg, Sugar 5.3 g
PORTUGUESE SWEET BREAD FOR BREAD MAKER
Steps:
- Put ingredients in breadmaker's bread pan in the order suggested by machine manufacturer.
- Set on white or sweet bread, light crust. Press start.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "portuguese sweet bread recipes"
PORTUGUESE SWEET BREAD (MASSA SOVADA) | KING ARTHUR …
From kingarthurbaking.com
4.1/5 (35)Calories 150 per servingTotal Time 3 hrs 50 mins
- Set aside., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a mixing bowl, the bowl of your stand mixer, or the bucket of your bread machine, combine the flour, yeast, and lemon zest; 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 eggs, yolk, and vanilla.
AZOREAN SWEET BREAD (MASSA SOVADA) - EASY …
From easyportugueserecipes.com
PORTUGUESE SWEET BREAD | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
PORTUGUESE SWEET BREAD | RECIPES FROM A MONASTERY …
From monasterykitchen.org
BEST PORTUGUESE SWEET BREAD (BREAD MACHINE) RECIPE
From recipeland.com
PORTUGUESE SWEET BREAD | EMERILS.COM
From emerils.com
PORTUGUESE SWEET BREAD | TRADITIONAL SWEET BREAD …
From tasteatlas.com
FOLAR DE PASCOA: PORTUGUESE SWEET EASTER BREAD
From zestysouthindiankitchen.com
PORTUGUESE SWEET BREAD | CANADIAN LIVING
From canadianliving.com
PORTUGUESE SWEET BREAD [AKA: HAWAIIAN BREAD] - KITCHEN DREAMING
From kitchendreaming.com
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PORTUGUESE SWEET EASTER BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
15 MOST POPULAR TRADITIONAL PORTUGUESE BREAD - PORTUGAL THINGS
From portugalthings.com
PORTUGUESE SWEET BREAD ROLLS - JO COOKS
From jocooks.com
PORTUGUESE SWEET BREAD - HOMEMADE RECIPES
From dailyhomerecipee.blogspot.com
RECIPE FOR PORTUGUESE SWEET BREAD | ALMANAC.COM
From almanac.com
PORTUGUESE SWEET BREAD - MODERNIST CUISINE
From modernistcuisine.com
SWEET BREAD~ PORTUGUESE RECIPE
From bakerrecipes.com
PORTUGUESE SWEET BREAD – MICHELE COOKS THE BEST FOOD
From michelecooks.com
20 MOUTH-WATERING PORTUGUESE DESSERTS (RECIPES INCLUDED)
From beportugal.com
PORTUGUESE SWEET BREAD RECIPE - TASTINGTABLE.COM
From tastingtable.com
25 POPULAR PORTUGUESE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PORTUGUESE SWEET BREAD RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
EASY HOMEMADE PORTUGUESE SWEET BREAD RECIPE - KEEPING IT RELLE
From keepingitrelle.com
PORTUGUESE SWEET BREAD (HAWAIIAN BREAD) RECIPE - BAKER RECIPES®
From bakerrecipes.com
THE BEST PORTUGUESE SWEET BREAD RECIPE (MASSA SOUVADA)
From youtube.com
MASSA SOVADA: PORTUGUESE SWEET BREAD - PORTUGUESE RECIPES
From liveluso.com
PORTUGUESE SWEET BREAD RECIPE | IN GOOD FLAVOR
From ingoodflavor.com
PORTUGUESE SWEETBREAD - MARIA LAWTON - AZOREAN …
From azoreangreenbean.com
SWEET PORTUGUESE BREAD {ADDICTIVE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
PORTUGUESE SWEET BREAD RECIPE | BREAD MACHINE RECIPES
From breadmakermachines.com
PORTUGUESE SWEET BREAD - NEW ENGLAND TODAY
From newengland.com
RECIPE FOR PORTUGUESE SWEET BREAD - THERESCIPES.INFO
From therecipes.info
MASSA SOVADA, TRADITIONAL PORTUGUESE SWEET BREAD - COOKING …
From cookingwithelise.com
PORTUGUESE SWEET BREAD RECIPE | YUMMLY
From yummly.com
SWEET PORTUGUESE BREAD RECIPE - UGLY DUCKLING BAKERY
From uglyducklingbakery.com
PORTUGUESE SWEET BREAD - RECIPE | COOKS.COM
From cooks.com
GRANDMA CARDOZA’S AUTHENTIC PORTUGUESE SWEET BREAD RECIPE
From blueblossomfamilyfarm.com
HOW TO MAKE HAWAII-STYLE PORTUGUESE SWEET BREAD (PAO DOCE)
From hawaiimagazine.com
PORTUGUESE SWEET BREAD | NATIONAL FESTIVAL OF BREADS
From nationalfestivalofbreads.com
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 »
#time-to-make #course #cuisine #preparation #occasion #for-large-groups #healthy #breads #european #portuguese #dietary #yeast #brunch #number-of-servings
You'll also love