Sweet bread recipe?!


Question: Does anyone have a recipe for sweet bread? It can be anything from vanilla flavored to plain sweet white bread. I really don't want any kind of chocolate or banana, though. This recipe should preferably not be a bread machine one, although those are welcome. Thanks!


Answers: Does anyone have a recipe for sweet bread? It can be anything from vanilla flavored to plain sweet white bread. I really don't want any kind of chocolate or banana, though. This recipe should preferably not be a bread machine one, although those are welcome. Thanks!

Ah, Portuguese Sweet Bread! My family used to make it every year at Easter. I still love it all year long, especially toasted.

PORTUGUESE SWEET BREAD

2 tablespoons yeast
1 cup milk
1 stick butter, at room temperature
2 teaspoons salt
6 eggs plus 2 lightly beaten with 2 teaspoons water, for egg glaze
1 1/2 cups sugar
8 to 9 cups flour

In a small bowl, stir yeast into 1/2 cup lukewarm water until dissolved. Let sit until small bubbles form around edges. In a small saucepan scald milk and remove from heat. Add butter and salt, stirring until butter melts. In standing mixer fitted with a dough hook or in a large bowl with an electric mixer (preferably heavy-duty), beat eggs with sugar until pale and foaming. Beat in milk mixture, then yeast mixture, until blended. Begin to add flour to egg mixture, beating constantly, until dough begins to come together. If dough is too heavy for your mixer, switch to a wooden spoon. When dough forms a ball, turn out on a lightly-floured surface and knead, adding flour as needed to prevent dough from sticking. Knead until smooth and elastic, about 10 minutes.

Return dough to cleaned and lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 2 hours.

Preheat oven to 375 degrees F and lightly grease a baking sheet. Turn out dough onto a lightly floured surface and knead lightly, squeezing out any air bubbles. Shape into 12 small rounds or 2 large rounds and transfer to baking sheet. (If making the bread for Easter, insert eggs now.) Brush with egg wash. Bake until firm and golden brown, 30 minutes for small, 45 to 55 minutes for large. Remove loaves to a baking rack and cool completely before serving. Makes 12 small loaves or 2 large ones.

NOTE: For Easter, a whole egg-in-shell is inserted in the top center of each loaf (with half of the egg visible) before baking.

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour



DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

go to http://www.thatsmyhome.com/bakery/sweetb... or http://bread.betterrecipes.com/sweetbrea...

Peaches and cream bread

1/4 cup heavy or whipping cream
1 large egg
1 1/2 tablespoons vegetable oil
3 tablespoons granulated sugar
1 1/2 cups peaches, peeled, pitted and chopped, well-drained
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 teaspoon nutmeg
1 1/2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine, program the machine for basic white bread, light crust setting, and press Start.
Check the dough after 10 to 15 minutes of kneading. It should have formed a smooth ball, soft but not sticky.
If necessary, adjust the dough consistency with additional flour or water.

Sweet Bread
Recipe #601864 ratings
This bread is dense and has a great colour, good with stews, meat dishes or with tea or coffee. I got this recipe from a portuguese cookbook. and love making it. Enjoy.
by Anna P. | Edit...My Notes

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4 Breads 4 hours 3? hours prep
Change to: Breads US Metric
1 teaspoon granulated sugar, plus
3/4 cup granulated sugar
1/2 cup lukewarm water
1 package active dry yeast or 1 tablespoon active dry yeast
6 eggs, room temperature
1 teaspoon salt
1 cup warm milk
8 cups all-purpose flour
1/2 cup butter, melted and cooled
Topping
4 teaspoons butter

Not the one? See other Sweet Bread Recipes
Yeast Breads
< 4 hours Yeast Breads
Lighter Fare Yeast Breads
Portuguese Yeast Breads
In measuring cup, dissolve 1 tsp. sugar in lukewarm water
sprinkle in yeast and let stand for 10 minutes, or until frothy.
In large bowl, beat eggs, salt and remaining 3/4 cup sugar for 2 minutes, or until foamy.
Stir yeast mixture vigorously with fork and stir into egg mixture.
Stir in milk and gradually beat in flour.
Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
Return dough to bowl and gradually add butter.
Continue kneading until all butter is blended into dough.
Place in lightly greased bowl, turning to grease all over.
Cover and let rise in draft-free place for 1 hour.
Punch down dough; turn out, divide into four portions and form each portion into a ball.
Knead each ball for 10 minutes, or until smooth and elastic.
Cover dough and set aside on well-floured board or counter top for 1 1/2 to 2 hours, or until dough looks slightly puffy and surface is crusty.
Place dough on well greased baking sheet or 9" round pans and bake in 325F oven for 25 minutes, or until golden on top.
Turn off heat and leave bread in oven for 10 minutes, or until browned all over.
Transfer to wire rack to cool.
Place 1 tsp. butter on each loaf and brush to coat top. Blot off excess with paper towels.
Makes four 9-inch breads.
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Course > Breads > Yeast
Cuisine > European > Southern (Mediterranean) > Portuguese
Preparation > Time to Make > < 4 hours
Preparation > Number of Servings
Occasion > Everyday
Dietary > Lighter Fare


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"Sweet Bread" Recipe #60186

Posted: Apr 18, 2003


photo by Sandrakavital 2 photos

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Irish Fraulein Aug 3, 2007

This was the first bread I made with my new Kitchenaid and it couldn't have been a better one to break it in. Thanks!


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kzbhansen Jun 23, 2005
1 found this helpful
I made these last night, they are very good. Only thing I found and maybe it was user error when I took the loaves from the board and put onto baking sheet they deflated and became flat. I will make this again, I liked it just may have them sit on the cookie sheets to do the 2nd rise and see what happens. Great recipe. Thanks Karen


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justcallmejulie Mar 13, 2005
2 found this helpful
What beautiful bread! It has been out of the oven for about 15 minutes, and we are already down to 3 loaves. I used my KitchenAid mixer for all but the final 10-minutes of kneading of the individual loaves. I also ended up letting the first rise go twice as long, and it was still fine. Really very gorgeous bread and it tastes fabulous!


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thud333 Nov 5, 2004
2 found this helpful
This is a really great tasting and versitile bread. I have made it a number of times now and have used it for breakfast lunch dinner and dessert.


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Nutrition Facts

Calculated for 1 Breads 490g (Recipe makes 4 Breads)

Is this inappropriate? Tell us how many servings this makes


Calories 1450
Calories from Fat 351 (24%)
Amount Per Serving %DV
Total Fat 39.0g 60%
Saturated Fat 21.1g 105%
Polyunsat. Fat 3.1g
Monounsat. Fat 10.7g
Trans Fat 0.0g
Cholesterol 396mg 132%
Sodium 913mg 38%
Potassium 503mg 14%
Total Carbohydrate 233.4g 77%
Dietary Fiber 7.1g 28%
Sugars 39.8g
Protein 38.2g 76%
Vitamin A 1275mcg 25%
Vitamin B6 0.3mg 13%
Vitamin B12 1.2mcg 20%
Vitamin C 0mg 1%
Vitamin E 1mcg 5%
Calcium 160mg 16%
Magnesium 74mg 18%
Iron 4mg 25%
Alcohol 0.0g Caffeine 0.0mg
how is this calculated?

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