This traditional Portuguese Sweet Bread is a beloved family favorite known for its incredibly soft, pillowy texture and rich, slightly sweet flavor. Made with a combination of warm milk, eggs, and melted margarine, the dough rises into tender loaves that are perfect for sharing. The topping of beaten egg and coarse sugar creates a delightful contrast between the chewy interior and a delicate, crunchy crust. It pairs beautifully with butter, jam, or simply enjoyed plain with a cup of coffee. Ideal for Sunday brunches, festive gatherings, or as a thoughtful homemade gift, this bread brings warmth and nostalgia to any table. While it requires some patience for rising, the result is a comforting, aromatic treat that tastes like it came straight from a bakery.
Sweet Bread, Portuguese
Description
This traditional Portuguese Sweet Bread is a beloved family favorite known for its incredibly soft, pillowy texture and rich, slightly sweet flavor. Made with a combination of warm milk, eggs, and melted margarine, the dough rises into tender loaves that are perfect for sharing. The topping of beaten egg and coarse sugar creates a delightful contrast between the chewy interior and a delicate, crunchy crust. It pairs beautifully with butter, jam, or simply enjoyed plain with a cup of coffee. Ideal for Sunday brunches, festive gatherings, or as a thoughtful homemade gift, this bread brings warmth and nostalgia to any table. While it requires some patience for rising, the result is a comforting, aromatic treat that tastes like it came straight from a bakery.Ingredients
Directions
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In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5-10 minutes.
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Stir in the cooled milk, 3/4 cup sugar, salt, 3 eggs, melted margarine, and 3 cups of flour.
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Beat the mixture until smooth and well combined.
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Gradually stir in the remaining 2 cups of flour, adding more flour if necessary, until the dough is soft but manageable and no longer sticky.
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Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
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Place the dough in a greased bowl, turning to coat with grease. Cover and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
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Punch down the dough and divide it into two equal portions.
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Shape each portion into a round, slightly flat loaf.
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Place each loaf into a greased 9x5 inch loaf pan.
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Cover the pans and let the loaves rise again until doubled in size, about 1 hour.
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Preheat the oven to 350&# 194;°F (175ðC).
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Lightly beat the remaining 1 egg and brush it over the tops of the loaves.
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Sprinkle the tops generously with the 1 teaspoon of sugar.
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Bake for 35-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2747.4kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 5.3g27%
- Cholesterol 375.4mg126%
- Sodium 9934.9mg414%
- Total Carbohydrate 555.6g186%
- Dietary Fiber 16.2g65%
- Sugars 101.4g
- Protein 77.1g155%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the milk is cooled to lukewarm temperature before adding yeast to prevent killing the yeast.
You can substitute unsalted butter for the margarine for a richer flavor.
If the dough feels too sticky during kneading, add flour one tablespoon at a time. If it feels too dry, add water one tablespoon at a time.
Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
For a softer crust, wrap the warm loaves in a clean kitchen towel immediately after removing them from the pans.
