Grandma’s Portuguese Sweet Bread Recipe

Introduction

Grandma’s Portuguese Sweet Bread is a soft, slightly sweet bread perfect for breakfast or tea time. Its tender crumb and subtle sweetness make it a family favorite that’s both comforting and delicious.

Ingredients

• 4 1/2 teaspoons active dry yeast
• 1/4 cup warm water
• 1 cup granulated organic cane sugar
• 1 cup milk (scalded and still hot)
• 1/4 cup butter
• 1 teaspoon sea salt
• 3 large eggs (lightly beaten)
• 6 – 7 cups unbleached organic all-purpose flour

Instructions

1. Step 1: Dissolve the yeast in the warm water. In a large bowl, mix the sugar, hot milk, butter, and salt, stirring until the butter melts.
2. Step 2: When the mixture has cooled to lukewarm, beat in the eggs and yeast mixture. Gradually add 5 cups of flour, beating until a smooth dough forms.
3. Step 3: If using a stand mixer, combine the above steps in the mixing bowl and knead with the dough hook to shorten prep time.
4. Step 4: To knead by hand, heavily flour a board with some of the remaining flour. Turn the dough out onto the board, sprinkle with more flour, and knead until very smooth and small air blisters appear on the surface. This takes about 15-20 minutes.
5. Step 5: Place the dough in a large buttered bowl, cover loosely with a towel, and let rise in a warm place until doubled in size, about two hours.
6. Step 6: Punch down the dough. Using buttered hands, shape the dough into desired loaves or smaller rolls.
7. Step 7: Place shaped loaves or rolls on a buttered baking sheet or pie pan. Cover and let rise in a warm place for about one hour.
8. Step 8: Bake at 350°F (175°C) for 25-30 minutes (loaves) or 20-25 minutes (rolls) until golden brown. Baking time may vary based on size.
9. Step 9 (Optional): As the loaves start to brown, brush them with milk using a pastry brush to achieve a beautiful shiny glaze.
10. Step 10 (Rolls): To make rolls, divide dough into two. Form each half into a two-inch log and cut into two-inch pieces. Roll into balls and place on a buttered pan, not touching. Let rise and bake as above.
11. Step 11 (Round Loaf): Form each dough half into a smooth ball, tucking loose ends underneath. Place on a baking sheet and let rise before baking.
12. Step 12 (Braided Loaf): Divide each dough half into three ropes, 1-2 inches in diameter. Press ends together, braid, tuck ends under, and place on a baking sheet for the second rise.

Tips & Variations

• Using a stand mixer with a dough hook can save time and effort during kneading.
• For a shinier crust, brush the bread with milk or an egg wash before baking.
• Try adding a teaspoon of vanilla extract or zest of lemon for a subtle flavor twist.
• Play with shapes: rolls, round loaves, or braids add a lovely homemade touch.
• If you prefer, substitute part of the all-purpose flour with whole wheat for a heartier loaf.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm in a 300°F (150°C) oven for 10-15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the amount to about 3 teaspoons and mix it directly with the flour instead of proofing in warm water.

Why is my bread not rising properly?

Common reasons include water that’s too hot or cold, expired yeast, or a drafty environment. Ensure the water is lukewarm (around 100-110°F), use fresh yeast, and let the dough rise in a warm, draft-free spot.

Grandma’s Portuguese Sweet Bread Recipe

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★★★★★

4.5 from 50 reviews

• Author: Aiden
• Total Time: 3 hours
• Yield: 2 large loaves or about 24 rolls 1x

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Description

Grandma’s Portuguese Sweet Bread is a traditional, soft, and slightly sweet bread featuring a tender crumb and golden crust. This classic recipe highlights the perfect balance of sugars, butter, and eggs, creating a rich, flavorful loaf that’s ideal for breakfast, sandwiches, or simply enjoyed with butter. Whether baked as a large loaf, rolls, round, or braided, this yeast-based bread is an heirloom favorite perfect for family gatherings and celebrations.

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Ingredients

Scale 1x2x3x

Yeast Mixture

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

Wet Ingredients

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

Dry Ingredients

• 1 teaspoon sea salt
• 6 – 7 cups unbleached organic all-purpose flour

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Instructions

1. Dissolve Yeast: In a small bowl, dissolve the active dry yeast in warm water. Allow it to activate for a few minutes until frothy.
2. Combine Wet Ingredients: In a large bowl, mix the granulated sugar, scalded hot milk, butter, and sea salt. Stir until the butter melts completely and the mixture becomes homogeneous. Let it cool to lukewarm.
3. Add Eggs and Yeast: Beat the lightly beaten eggs into the cooled milk mixture, then add the yeast mixture, stirring thoroughly to combine.
4. Initial Flour Incorporation: Gradually beat in 5 cups of the all-purpose flour into the wet ingredients, mixing until a smooth dough forms.
5. Knead the Dough: For kneading by hand, heavily flour a board with some of the remaining flour, turn the dough out, and sprinkle top with more flour. Knead for 15-20 minutes until the dough is very smooth and elastic and small air blisters form on the surface. Add flour as needed to prevent stickiness. Alternatively, use a stand mixer with dough hook to knead the dough thoroughly.
6. First Proof: Place the kneaded dough in a large buttered bowl. Cover loosely with a towel and allow it to rise in a warm place until doubled in size, approximately 2 hours.
7. Punch Down and Shape: Punch down the risen dough to release gases. Using buttered hands, shape the dough into desired forms – large loaves, small rolls, round loaves, or braided bread.
8. Second Proof: Place the shaped dough on buttered baking sheets or in buttered pie pans. Cover and let rise in a warm place for about 1 hour until puffed.
9. Optional Milk Glaze: Just as the loaves start to brown in the oven, optionally baste them with milk using a pastry brush to achieve a shiny golden crust.
10. Bake: Bake at 350°F (175°C). Large loaves require 25-30 minutes until golden brown, while rolls need about 20-25 minutes. Adjust time depending on loaf size.
11. Portuguese Sweet Bread Rolls Preparation: Divide the dough into two halves, shape each half into a loose 2-inch log, then cut into 2-inch pieces. Roll each piece into a ball, space them on buttered trays, allow to rise again for an hour, and bake as above.
12. Round Loaf Preparation: Form dough halves into round balls, tucking loose ends underneath for smooth tops. Place on cookie sheet to rise before baking.
13. Braided Loaf Preparation: Divide each dough half into three equal pieces, roll into ropes about 1-2 inches thick, braid the three ropes securing the ends underneath, place on a buttered sheet, and allow to rise before baking.

Notes

• Use lukewarm, not hot, liquids when mixing in yeast to avoid killing the yeast.
• The amount of flour may vary depending on humidity and flour type; add gradually to reach a tacky but not sticky dough.
• Kneading by hand develops gluten structure; if using a stand mixer, knead for about 8-10 minutes on medium speed.
• Rising times may vary based on room temperature—warmer environments speed up proofing.
• For a more shiny crust, brush with egg wash (optional) instead of milk glaze.
• This bread freezes well; slice and store in an airtight container or bag for up to 1 month.
• To reheat, warm slices in the oven or toaster for best texture and flavor.

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Portuguese

Keywords: Portuguese sweet bread, traditional bread, yeast bread, homemade bread, sweet rolls, braided bread, breakfast bread