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June 02, 2014



Portuguese Sweet Bread is  just like the one from the bakeries. Serve with as is with butter or grilled. It's amazing!

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Hello there! As a promise to one of my readers, here is another Portuguese recipe. This time, I decided to try the always delicious sweet bread. In my home, this item is a treat because it is not readily available locally. And if the stores have it, it is quite a bit more expensive than what we would find at a Portuguese bakery, so I would usually pick it up and put it back down on the shelf.

Having never made the bread before, I set out to do some research. After comparing recipes, watching videos, and through the process of elimination, I selected the recipes to try. It didn’t take long to obtain bread with the color, sweetness, and buttery note that make Portuguese sweet bread a standout. In the end, I used Leah's Kitchen recipe from as a guide but made a number of adjustments to the method and to the flour quantity. One key change: the original requires all hand kneading whereas I use a stand mixer to do all of the mixing and kneading. I’m all about making yeast dough easy! 

This bread is great for breakfast. All it needs is a pat of butter. It is also fantastic buttered and browned up in a skillet where it becomes deliciously fragrant and caramelized. Looking to make something else with it? Try French toast. So good! 

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2 tbsp. active dry yeast
1/4 cup warm water (between 105º F and 115º F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar  
1/2 cup butter, softened
3 eggs
1 tsp. salt
5 1/2 to 6 1/2 cups all-purpose flour
1 egg for brushing on dough
1 teaspoon sugar for topping


Add yeast and water to the mixing bowl of a stand mixer that is equipped with a paddle attachment. Let stand for about 5 minutes at which point it should look bubbly and foamy. 

Add milk, sugar, butter, and 3 eggs to the bowl. Blend until ingredients are incorporated. Add salt and 3 cups of the flour and beat until smooth. Slowly add 2 1/2 cups more of flour and beat for about 1 minute. Scrape the sides and bottom of the bowl to incorporate ingredients. If the batter seems wet, slowly add enough of the remaining flour until the dough begins to firm up and clump around to the paddle. Continue beating for a couple of minutes. Change to the hook attachment and continue beating at medium high. The dough should quickly start to ball up around the hook. Beat for 5 to 6 minutes total with the hook attachment. At the end of this period, the majority of the dough should be wrapped around the hook. It should be smooth and silky, yet slightly tacky. It should also be slightly elastic and spring back a bit when stretched. There may be some dough smeared against the sides of the bowl.

Using a rubber spatula or slightly greased hands, scrape the dough and form into a ball. Place into a greased bowl. Cover with a plastic wrap and a towel. Place in a warm area such as under a light to rise until doubled in size (about 1 1/2 to 2 hours).

Punch down dough and divide in half. Shape each into a round flat loaf and place each into buttered and floured round 8-inch pans. Allow to rise and double in size, about 1 hour. Beat 1 egg and brush the top of each loaf. Sprinkle with sugar.

Place in a preheated 350 degrees F oven and bake for about 25 to 35 minutes, until the crust is medium to dark amber (mine is done at the lower end of the time frame). Test for doneness using a long wooden skewer (done when a few crumbs stick to skewer), or check for an internal temperature of 190 degrees F. Over baking will dry out bread. Unmold once removed from the oven. Serve with butter. Makes 10 to 12 servings.

Tip: For a softer crust, rub with butter while still hot out of the oven.

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  1. This bread looks just mouth watering!!! I am going to try this recipe for sure! Thank you:)

    1. This comment has been removed by the author.

    2. Thank you! I hope it turns out well for you...I'd love to know how it goes.

  2. This looks GREAT!!! I'll definitely have to try it sometime, awesome pictures too!!! :)

  3. This bread looks delicious! Pinned!

  4. I love making bread and this one looks just amazing! Great photos too! :) Found you at the Foodie Fridays link up! :)

  5. Thank you! I love it when the stand mixer does most of the work for me. Thanks for stopping by!

  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and your weekend!
    Miz Helen

  7. These are delicious and easy. This is my second time making them in 2 weeks! Thank you for sharing!

  8. This recipe is nothing like massa. It's not even yellow! :(

    1. Sweetbread gets its color from the eggs in it...and no one puts food coloring in it in any of the Portuguese bakeries in Fall River or New Bedford. I do agree though that this is not as sweet as it should be...there is far to little sugar for the amount of flour. Of course, adding sugar means it will tend to over-darken at this temperature. When I make mine, I use a 300 degree oven, and would probably need about 35-40 minutes for them to bake.

    2. Thank you for your comment, Frederick. You seem very knowledgable on this bread. I'm going to try your suggestions the next time I make it. It's one of our favorites!

  9. This recipe is nothing like massa. It's not even yellow! :(

    1. When it's home made you don't add food coloring!