PORTUGUESE SWEET BREAD FOR THE BREAD MACHINE
Make and share this Portuguese Sweet Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h3m
Yield 1 1/2 pound loaf
Number Of Ingredients 7
Steps:
- Add ingredients in order given.
- Bake on "sweet bread" setting.
PORTUGUESE SWEET BREAD I
This recipe is for the bread machine. It is similar to homemade grandmother's sweet bread.
Provided by Jennifer Houde
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Add ingredients in order suggested by your manufacturer.
- Select "sweet bread" setting.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 6.9 g, Cholesterol 17.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 180.6 mg, Sugar 6.6 g
BREAD MACHINE PORTUGUESE SWEET BREAD
Make and share this Bread Machine Portuguese Sweet Bread recipe from Food.com.
Provided by mary winecoff
Categories Yeast Breads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in machine in order according to your machine's instructions.
- Press the sweet bread indicator, if applicable or regular setting.
PORTUGUESE SWEET BREAD FOR BREAD MACHINE
I found this recipe when preparing for ZWT 5. I am not sure if the asorbic acid is a must but the recipe does sound tasty and easy.
Provided by Sarah_Jayne
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place all ingredients in machine in the order your machine requires.
- Choose the program for white or sweet bread.
- Press start.
Nutrition Facts : Calories 2484.8, Fat 67.6, SaturatedFat 37.2, Cholesterol 587.7, Sodium 2749.3, Carbohydrate 391.9, Fiber 12.1, Sugar 78, Protein 72
PORTUGUESE SWEET BREAD
Steps:
- To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
- To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
- Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
- Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
- Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
- Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
- Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.
PORTUGUESE SWEET BREAD II
This sweet Portuguese bread is made in the bread machine.
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
- To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 5.7 g, Cholesterol 26.1 mg, Fat 1.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 138.5 mg, Sugar 5.3 g
PORTUGUESE SWEET BREAD FOR BREAD MAKER
Steps:
- Put ingredients in breadmaker's bread pan in the order suggested by machine manufacturer.
- Set on white or sweet bread, light crust. Press start.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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