Portuguese Sweet Bread Pao Doce Recipe 55

PORTUGUESE SWEET BREAD - PAO DOCE

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.

PORTUGUESE SWEET BREAD - PãO DOCE (MASSA SOVADA)

Steps:

• 1. Heat milk, but do not scald. Remove from heat and stir in butter until melted. Stir in the sugar and salt. Set aside to allow milk to cool.
• 2. Meanwhile, make yeast starter by mixing the packages of yeast with the warm water and sugar. Stir yeast until dissolved and let it rest until you see bubbles activating.
• 3. Beat 4 eggs for a few minutes, then add beaten eggs to the milk in a large mixing bowl. Add the yeast mixture to the milk along with the whiskey or lemon zest (if using), and beat for 2 minutes.
• 4. Begin adding the flour, 1 cup at a time, until it's all incorporated. Use your dough hooks or your hands to knead for about 10 minutes. The batter should be very silky and smooth but not sticky. Add more flour if you find the dough sticky.
• 5. Remove dough from mixer, place on a floured surface and knead for about 5 minutes until it is smooth and soft. Place the dough into a large floured bowl and cover with plastic wrap and a warm towel. Let it rise in a warm place for 2 to 3 hours or until doubled.
• 6. After the dough has doubled, punch it down (to deflate its volume). Divide dough in half, and place both halves on a floured surface. Form dough into two round loaves, and place loaves on a large greased baking sheet (or two smaller baking sheets). Or form dough into about 24 rolls, and place rolls about 1 inch apart in a lightly greased baking pan. Set baking pan(s) aside to let the dough rise for another hour (or place in a slightly warm oven for about 20 minutes or until almost double).
• 7. Preheat oven to 325°F.
• 8. Beat one egg with 1 Tbsp milk. Brush tops of the bread with the egg wash, and bake for 30 minutes. After 30 minutes, reduce oven temperature to 300°F, and bake another 30 minutes or until the bread has a golden caramel color. NOTE: rolls bake in less time, approximately 45 minutes.)

PAO DOCE - PORTUGUESE SWEET BREAD

Steps:

• 1. Dissolve yeast in potato water. Stir in 3 Tbsp sugar, potatoes and ginger. Cover, let rise till it doubles in size.
• 2. Scald milk, add salt and cool to lukewarm.
• 3. In a small mixing bowl, use a mixer to beat eggs, gradually beat in 1 3/4 cup of sugar. Stir into yeast mixture.
• 4. Add butter and mix well. Stir in 2 cups of flour, then milk. Add 2 more cups of flour, beat for 5 minutes. Stir in enough flour to make a stiff dough.
• 5. Place on lightly floured surface, knead the remaining flour until the dough is smooth and elastic, about 8 to 10 minutes
• 6. Place in greased bowl, cover and let rise till double it's size.
• 7. Grease 4 - 9 x 5 x 3 loaf pans.
• 8. On a lightly flour surface divide the dough into 4 equal parts. Shape each dough into the loaf pans. Cover, let rise till doubled.
• 9. Preheat electric oven to 325 degrees. Bake for 45 minutes or until done.

GRANDMA'S PORTUGUESE SWEET BREAD RECIPE

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.

PAO DOCE (PORTUGUESE SWEET BREAD)

Steps:

• Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
• Mash potato and measure out 1/2 cup.
• Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk.
• Scald milk, add salt and cool to lukewarm.
• Melt butter and cool.
• In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
• Remove 1 Tbsp of eggs to use for brushing tops of loaves.
• Gradually beat in sugar, then melted butter.
• Combine egg and yeast mixtures.
• Blend thoroughly.
• Add 1 1/3 cups of the flour and 1/4 cup milk.
• Beat until completely mixed.
• Add another 1 1/3 cups flour and beat till blended.
• (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
• Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
• Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
• Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
• Brush loaves with beaten eggs.
• Bake for 35-45 minutes or until brown and done. They may be frozen.
• * Additional flour may have to be added to make a soft dough.
• Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -

PORTUGUESE SWEET BREAD I

Steps:

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

PORTUGUESE SWEET BREAD (PAO DOCE) RECIPE - (5/5)

Steps:

• Procedure: Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done.