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.
Ingredients
Scale
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
Instructions
- Dissolve Yeast: In a small bowl, dissolve the active dry yeast in warm water. Allow it to activate for a few minutes until frothy.
- 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.
- Add Eggs and Yeast: Beat the lightly beaten eggs into the cooled milk mixture, then add the yeast mixture, stirring thoroughly to combine.
- Initial Flour Incorporation: Gradually beat in 5 cups of the all-purpose flour into the wet ingredients, mixing until a smooth dough forms.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Round Loaf Preparation: Form dough halves into round balls, tucking loose ends underneath for smooth tops. Place on cookie sheet to rise before baking.
- 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
