Portuguese Sweet Bread I Recipes

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PORTUGUESE SWEET BREAD (MASSA SOVADA)



Portuguese Sweet Bread (Massa Sovada) image

No where else can make a sweet bread loaf like my hometown of Fall River, MA. It is a traditional recipe that is known to be brought over from the immigrants of São Miguel. This bread is most popular at Easter, but enjoyed year round. I like to have mine for breakfast with a little butter added on it. But, it is also served for...

Provided by Tara Pacheco

Categories     Other Breakfast

Time 8h40m

Number Of Ingredients 12

3 pkg dry active yeast
1/2 c lukewarm water
2 c milk
2 c sugar
1/2 c butter
1/2 c shortening
3/4 tsp salt
10 c flour
8 eggs
EGG WASH
1 egg
1 tsp water

Steps:

  • 1. Dissolve yeast in water and let rise to double in size.
  • 2. Mix together flour and salt in a large mixing bowl. In a small saucepan, melt butter and shortening in milk over medium heat and cool to lukewarm. Beat eggs and sugar together.
  • 3. Mix all ingredients together and knead until dough lifts neatly from bowl. Let rise, usually six to eight hours.
  • 4. Punch down, deflating the dough. Form individual breads and put in buttered and floured pans (most any shape or size will do). The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan.
  • 5. Brush top of dough with beaten egg.
  • 6. Bake at 325 degrees for 30 to 40 minutes (adjust longer cook time for larger loaves). The bread should be golden brown.

PORTUGUESE SWEET BREAD - PAO DOCE



Portuguese Sweet Bread - Pao Doce image

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

2 tablespoons active dry yeast
1/4 cup warm water
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 teaspoon salt
3 eggs
1/2 cup butter, softened
5 -6 cups all-purpose flour
1 egg (for glaze)
1 teaspoon sugar (for glaze)

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

PORTUGUESE SWEET BREAD



Portuguese Sweet Bread image

Make and share this Portuguese Sweet Bread recipe from Food.com.

Provided by Lyn HW

Categories     Breads

Time 3h40m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 8

1/2 cup water
1 cup milk
1 1/2 cups sugar
2 teaspoons salt
2 (1/4 ounce) packages yeast
1/2 cup butter
6 eggs, one for brushing on massa before baking
8 -9 cups flour

Steps:

  • Sprinkle yeast into 1/2 cup warm water and let activate.
  • Combine all ingredients and knead well.
  • Cover with a dry towel and let rise until doubled.
  • Divide into 3 round loaves and placed in greased round cake pans.
  • Let rise, brush tops with beaten egg and bake at 350F degrees 30-40 minutes .

Nutrition Facts : Calories 173.5, Fat 3.9, SaturatedFat 2.1, Cholesterol 38.7, Sodium 167.8, Carbohydrate 30.1, Fiber 0.9, Sugar 8.4, Protein 4.3

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

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