- Dish type
- White bread
An authentic recipe for traditional Portuguese sweet bread. Nothing quite beats the smell of freshly baked bread.
7 people made this
IngredientsMakes: 2 26cm round loaves
- 35g compressed fresh yeast
- 4 tablespoons warm water (45 degrees C)
- 700g caster sugar
- 6 eggs
- 2.5kg plain flour
- 1 1/4 tablespoons salt
- 450g unsalted butter, melted
- 1 litre milk
- 1 egg, beaten
MethodPrep:30min ›Cook:1hr ›Extra time:8hr proofing › Ready in:9hr30min
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sieve the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well greased bowl and cover with a damp cloth. Set aside to rise overnight.
- The next morning, preheat oven to 200 C / Gas 6. Grease two 26cm round cake tins. Divide dough in half, shape into round loaves and place into prepared tins. Brush the tops with beaten egg.
- Bake at 200 C / Gas 6 for 15 minutes, then lower temperature to 180 C / Gas 4 and bake for another 40 minutes or until the top is golden brown and the loaves sound hollow when tapped on the bottom.
If you can find a local baker who bakes their bread from scratch, they should be able to give/sell you a block of fresh yeast. If unavailable use 2 tablespoons dry active yeast.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
I printed this recipe about a year ago, and today I was reprinting it and noticed a change. There is an error in the recipe, probably a technical mistake the website made. The original, correct version calls for 20 (that's right, twenty)cups of all-purpose flour--not 13. And also divide the dough into 4 loaves, not 2. This recipe is truly delicious if made correctly. I tried to find an email address for this site to have them fix this mistake but there is none.-21 Apr 2002
by the this site staff
We have changed this recipe to more accurately reflect it's original submission. There had been an error in the amount of flour. It does state the yield in the original as 2 loaves, but could easily make 4.-22 Apr 2002
I found with this recipe that you did not need four cups of milk. This error ended up with me adding more flour to make the dough more elastic.I tried baking it anyway and to no evail it was a very heavy solid bread, not the type of sweet bread I was looking for. Any suggestions Pat-11 Apr 2001