How To make Sweet Bread~ Portuguese
1/4 c Water; warm
1 c Milk; scalded and cooled
3/4 c Sugar
1 ts Salt
3 Eggs
1/2 c Margerine
5 c Flour
1 Eggs
2 pk Yeast
1 ts Sugar
* Dissolve yeast in warm water in a large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margerine, and 3 cups flour. Beat until smooth. stir in remaining flour (may need up to a cup more than called for) until you have a easily managable dough. * Turn out dough on floured surface; knead 5 minutes. Place in greased bowl; turn greased side up; cover and let rise 1 1/2 to 2 hours. * Punch down dough and divide in two. Shape each into a round, slightly flat load. Place each loaf in round layer pan (9x10 1/2 inches) that has been greased. Cover and let rise until double (about 1 hour). Heat oven to 350 degrees. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 tsp. Sugar. Bake until loaves are golden brown (35-45 minutes). Makes 2 loaves.
How To make Sweet Bread~ Portuguese's Videos
Portuguese Sweet Bread French Toast | Emeril Lagasse
One of Emeril's favorite memories growing up was to run down to the local Portuguese bakery and buy sweet bread. Emeril's inspired French Toast, made with brioche bread and orange zest, was one of his Dad's favorite breakfast dishes and is sure to be one of your new favorites too!
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Chef Keoni Chang shares this sweet custardy Portuguese Sweet Bread French Toast recipe that's an irresistible local breakfast favorite! For the full recipe, check out
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This is a traditional Portuguese recipe that will have you wanting more. The bread is sweet, a cross between cake, and bread. Delicious with butter, jams, jellies or just on its own. Start a new Easter tradition by baking, and sharing this bread.
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Massa Sovada - Portuguese Sweet Bread - Step by Step Recipes #shorts
How to bake Portuguese Sweet Bread
I demonstrate how to make Portuguese Sweet Bread, a slightly sweet bread with a tender and delicate crumb.
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Papos Secos | Portuguese Bread Rolls Recipe in English
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1000 g - 8-1/3 cups flour
700 g - 3 cup water
(use a 1/2 cup of this water to Rehydrate the yeast)
45 g - 3 tbsp butter
20 g - 3-1/2 tsp salt
8 g - 2 tsp sugar
10 g - 1 packet dry yeast
Bake at 500° for 15 to 20 minutes
(This recipe made about 14 Papo Secos 4.5 oz portion )
(I used an additional 3/4 cup of flour while kneading, folding and shaping the dough)
1. Measure out all your ingredients
2. In a separate container take a 1 cup of water out from the total measured 1000g -8-1/3 cup of water. Heat the 1 cup of water to 105-115 F. Stir in the sugar and dry yeast into the warm water. Let the yeast hydrate between five and 10 minutes.
3. Put all of the ingredients in a bowl and kneed for 7 to 10 minutes.
4. Put the dough in a warm place between 75 and 90 °F for 1.5 hours (can range anywhere between 1 to 3 hours depending on temperature) until doubled in size (Bulk Fermentation).
5. Pull the dough out of the bowl and place on a floured surface; kneed for an additional 10 minutes to develop gluten.
6. Put the dough back in the bowl place in a warm spot and allow it to bulk ferment for an additional 30 minutes to 90 minutes
7. Put the dough on a floured surface and kneed for an additional five minutes.
8. Portion the dough into 4.5 oz pieces. Form into a ball shape. Let rest for 10 minutes.
9. Shape the dough into a disc shaped. Then with the side of your hand or a blunt object put in indention down the middle of the bread.
10. Proof the dough for 30 to 90 minutes.
11. Brush the dough with milk, dust the top of the dough with flour.
12. Place the dough on a lightly greased baking sheet and Bake in a 500 F oven for 15 - 20 minutes.
If you like a drier crusty/powdery/chewy crust. Roll the dough on all sides with some flour before the final proofing. This will encourage a dry crust to form, resulting in a more rustic appearance with a chewier crust. I can try both styles :The first half of the rolls coat heavily in flour before the final proofing. (The other half of the rolls brush with milk and lightly flour just before baking. Decide what style you I prefer.
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