PORTUGUESE SWEET BREAD (MASSA SOVADA)
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
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
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
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
Steps:
- To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 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). 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 attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
- Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
- Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
- Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
- Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color 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.
PORTUGUESE SWEET BREAD I
This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.
Provided by Jennifer Houde
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients in order suggested by your manufacturer.
- Select "sweet bread" setting.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 180.6 mg, Sugar 6.6 g
PORTUGUESE SWEET BREAD
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
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 III
This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.
Provided by Pat
Categories Bread Yeast Bread Recipes Egg
Time 15h
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight.
- The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg.
- Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 103.6 g, Cholesterol 77.6 mg, Fat 10.8 g, Fiber 2.7 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 456.6 mg, Sugar 31.4 g
PORTUGUESE SWEET BREAD II
This sweet Portuguese bread is made in the bread machine.
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
- To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 5.7 g, Cholesterol 26.1 mg, Fat 1.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 138.5 mg, Sugar 5.3 g
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- 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).
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