Delicious Portuguese Sweet Bread Recipe is traditionally made around Christmas, and/or Easter but it is also available year round at your whim. So many great cooks love to bake different traditional recipes from around the world. It is a culinary vacation for the taste buds.
(Portuguese: pão doce “sweet bread” or massa sovada “kneaded dough”), also known as Hawaiian bread. The bread is usually served simply with butter and is sometimes served with a rice pudding known as arroz doce.
2 Teaspoons salt
10 cups ap flour
2 1/4 cups of granulated sugar
6 room temperature eggs (large)
10 Tablespoons soft room temp butter (unsalted)
2.5 Oz of evaporated milk mixed with warm water to equal 1 pint (NOT sweet condensed!)
1 pkg yeast bloomed in 1/4 cup warm water (dissolve yeast in warm water in a large bowl)
Mix salt, sugar, flour, eggs, butter, evaporated milk and bloomed yeast.
Double rise the dough, and make sure baking pans are WELL OILED (Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.)
Brush tops of dough with an egg wash before baking.
Bake at 275 degrees for about 50 to 60 mins.
Note: *this will not be like standard dough, it is very sticky and you’ll be tempted to keep adding flour….DO NOT DO IT.
Also: let the loaves rest in the pans about 30 mins before trying to remove after they are finished baking.
Shared by the wonderfully generous Judith Thompson !
Portuguese sweet bread is common in areas with large populations of Portuguese Americans, such as New England, Hawaii, northern New Jersey, southern Florida, California, and Toronto, and it is prominent in Hawaiian cuisine and New England cuisine.