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Grandma's Portuguese Sweet Bread Recipe

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3.9 from 4 reviews

Grandma's Portuguese Sweet Bread is a classic, rich, and tender yeast bread known for its slightly sweet flavor and soft crumb. Perfect for breakfast or tea time, this homemade bread features a beautiful golden crust and can be shaped into loaves, rolls, or braided for a traditional presentation.

Ingredients

Yeast Mixture

  • 4 1/2 teaspoons active dry yeast
  • 1/4 cup warm water

Wet Ingredients

  • 1 cup milk (scalded and still hot)
  • 1 cup granulated organic cane sugar
  • 1/4 cup butter
  • 1 teaspoon sea salt
  • 3 large eggs (lightly beaten)

Dry Ingredients

  • 6 - 7 cups unbleached organic all-purpose flour

Instructions

  1. Activate Yeast: Dissolve the active dry yeast in 1/4 cup of warm water, allowing it to bloom and become foamy to ensure the yeast is active.
  2. Combine Sugar, Milk, Butter, and Salt: In a large bowl, mix the granulated sugar, hot scalded milk, butter, and sea salt, stirring until the butter melts completely. Allow this mixture to cool to lukewarm.
  3. Mix Dough Base: Once lukewarm, beat in the lightly beaten eggs and the yeast mixture into the milk mixture. Gradually incorporate 5 cups of the flour, blending it until a smooth dough forms.
  4. Knead Dough: For quicker preparation, use a stand mixer with a dough hook to knead the dough. Alternatively, heavily flour a board and your hands, turning the dough onto it and sprinkling the remaining flour as needed. Knead the dough thoroughly for about 15-20 minutes until smooth and elastic, observing small 'blisters' on the surface as a sign of proper kneading.
  5. First Rise: Butter a large bowl and place the dough inside. Cover loosely with a towel and set it in a warm area to rise until doubled in size, approximately two hours.
  6. Punch Down and Shape: Punch down the risen dough to release air. Using buttered hands, shape the dough into your preferred forms—two large loaves, smaller rolls, or braided loaves.
  7. Second Rise: Place shaped dough onto a buttered cookie sheet or into a buttered pie pan. Cover and let the dough rise again in a warm place for about an hour.
  8. Prepare for Baking: Preheat the oven to 350°F (175°C). Optional: just as the bread begins to brown in the oven, use a pastry brush to baste milk over the loaves for a shiny golden crust.
  9. Bake Bread: Bake the bread for 25-30 minutes for loaves or 20-25 minutes for rolls, until golden brown. Baking time varies by size.
  10. Making Rolls: Turn the dough onto a floured surface. Divide it in half, form each half into 2-inch diameter logs, then cut into 2-inch lengths. Roll each piece into balls and place on a buttered cookie sheet or pie pan without touching. Cover and let rise for about an hour before baking.
  11. Shaping Round Loaves: Form each half of the dough into smooth balls, tucking loose ends underneath. Place on a cookie sheet and set aside for the second rise.
  12. Braiding Loaves: Divide each half of the dough into three equal pieces. Roll each piece into ropes about 1-2 inches in diameter. Pinch the ends together and braid the ropes. Tuck ends under and place the braided loaf on a cookie sheet for the second rise.

Notes

  • Use lukewarm liquid mixtures to avoid killing the yeast.
  • Kneading time is important to develop gluten; it strengthens the dough for a good rise.
  • Butter your hands and pans well to prevent sticking and add flavor.
  • Warm places for rising could be an oven with the light on or a sunny window sill.
  • Ensure bread is fully baked by checking for a golden crust and hollow sound when tapped.
  • The bread freezes well if wrapped tightly after cooling.
  • Adjust flour quantity as needed depending on humidity and flour brand.

Find it online: https://recipeplenty.com/grandmas-portuguese-sweet-bread-recipe/