How To make Sweet Bread~ Portuguese

How to make Portuguese Sweet Bread - Pao Doce

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Portuguese Sweet Bread French Toast

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

Portuguese Sweet Bread Recipe

If you like Hawaiian rolls, then you'll love this Portuguese sweet bread recipe. Not only is this bread easy to make, but it strikes the perfect balance of sweet and savory, making it the perfect side dish for countless meals.

#Bread #Food #Recipe

Read Full Recipe:

The Best Portuguese Sweet Bread Recipe (Massa Souvada)

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Starter Sponge:
4 pkgs. Fast acting dry yeast (Saf Gold preferred)
2 tbsps. Sugar
¼ cup. Flour
1/2 cup. Warm Water (about 120 degrees)


5.5 # bag of 5 Roses pre-sifted bleached flour
2 cups bread flour (King Author)
1 dozen large white eggs
3 egg yolks
5 ½ C. sugar (superfine like Domino’s)
2 tsp. salt
5 C. Milk
3 sticks butter and 1/2 cup. Vegetable shortening
1 tsp. lemon extract
Zest of one lemon (no white just rind)
Egg wash: 2 eggs beaten well

1. Prep all ingredients and have ready to start process.
2. Place milk in medium size pot and scald
3. Melt butter, shortening and zest keep warm
4. Create your starter sponge in a 2 qt glass dish, mixing all ingredients well with whisk until frothy and well blended. Place in warm place covered with plastic wrap for about 10-15 minutes or until more than doubled in size.
5. Beat eggs and sugar in a stand-up mixer or hand mixer until light and fluffy takes about 5-10 minutes. Gather all components close to each other to begin process.
6. Place flour in large 18Qt. bowl that will fit in your oven to stay warm.
7. Add Egg mixture and begin to mix with a wooden spoon. Slowly add the milk as to not cook eggs (this is called tempering). Once ½ the milk is incorporated you may add the remaining milk, ½ the butter mixture and the risen yeast sponge.
8. Continue to mix until there is no more dry flour visible. Be sure to get all flour on bottom of bowl. Dough should be wet and soft, cover with tight plastic wrap and place in a warm spot for 15 to 20 minutes.
9. After the 15-minute pause uncover dough and add remaining butter (warm up again if cold).
10. Begin kneading slightly in bowl by bringing dough in from bottom sides and over to center in 4 different directions until butter is well incorporated. Dough should be smooth and have some resistance. Clean sides of bowl and cover tightly with plastic wrap.
11. Place In a warm oven to rise and double in size (if oven does not stay warm long, I also put a cup of boiling water in the oven and change out periodically). This process takes about 2-2 ½ hours.
12. Dough has risen and looks light and fluffy. Time to place in six greased tins. These can be 9” cake pans or store-bought aluminum disposable pans like a cake pan but a bit higher.
13. Punch down dough and with well-greased hands form round dough balls folding the edges in until it is nice and round. These balls should be enough to fill pan halfway.
14. Baste tops with egg wash mixture and place back into warm oven for second rise. Make sure shelves are adjusted in oven as well for final baking. Leaving enough space in-between and around the pans for rising. The second rise again should double, and the dough will come up slightly above the edges of the pan. When risen, remove pans from oven and preheat to 325 degrees.
15. At this time while oven is pre-heating, you can cut slits on the top of the dough to allow for more expanding. A very sharp knife or a clean razor is best.
16. Baste the breads with egg wash one more time and place in oven. Should bake for about 45 minutes, rotating if needing for even browning. Check the dough with a bamboo skewer, if skewer comes out dry the bread is done.

Easy Homemade PORTUGUESE SWEET BREAD Recipe | Keeping It Relle

Since everyone has been baking bread these days I thought I'd share a recipe for one of my favorite breads. . .PORTUGUESE SWEET BREAD.

Portuguese sweet bread is a soft, slightly sweet roll that is easy to make and a perfect side to your dinner, as a bun for sliders, or to eat just by itself. Definitely one of my favorite types of bread.

Follow along as I show you how to make Portuguese sweet bread.

Here are some helpful tools to make homemade bread:
Pie pan
Stand mixer
Pastry brush

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Portuguese Sweet Bread Recipe
Ingredients:
1/4 cup warm water (between 105F and 110F)
4 1/2 teaspoons (2 packages) active dry yeast
1 cup granulated sugar
1/2 cup (1 stick) softened butter
2 eggs, plus 1 mixed with 1 teaspoon of water for the egg wash
3/4 cup milk
1 teaspoon salt
4 cups bread flour
oil of your choice

Directions:
Add warm water and yeast to a small bowl and set aside.
To the bowl of a stand mixer add sugar and butter. Mix with the paddle attachment until well combined.
Then add 2 eggs and mix again. Next add milk and salt, again mixing until well combined. Then add yeast and water mixture to the wet ingredients.
Stop the mixer and add 1 cup of flour. Restart the mixer on low and continue to add 1 cup of flour at a time. Once all the flour has been added to the bowl stop the mixer and remove the paddle attachment scraping off excess dough. Replace with a dough hook.
Start the mixer on medium speed an knead until dough forms a smooth, elastic round ball. This takes about 5 minutes. The dough should be just slightly sticky to the touch. If too wet add more flour about 1/4 cup at a time. Being sure to mix well with each additions.
Stop the mixer and turn dough out on to a floured work surface and knead just until a ball is formed.
Lightly oil a large bowl and place the dough ball in the bowl being sure to coat the ball with oil as well. Cover bowl with a cloth and place in a warm area to rise for about 1 1/2 hours or until doubled in size. The amount of time it takes to rise will vary depending on the temperature of the room. Warmer conditions will allow bread to rise faster. You can place the dough in the oven while it's off with the light on to create a warm environment.
Once dough has double in size punch down the dough to release the air bubbles and turn dough out on to a lightly floured work surface.
Form dough in to 14 dough balls by folding the edges of the dough in to the middle and pinching it together. Then place the seam side of the dough ball down on the work surface and roll the ball between your fingers to shape the ball.
Add 7 balls to a well greased pie tin. Cover with a cloth and allow to rise again for another 1 1/2 hours or until doubled in size.
Once the bread has almost completely risen, preheat the oven to 350F.
Once bread has risen add 1 egg and 1 teaspoon water to a small bowl and whisk together. Use this egg wash mixture to brush over the top of the bread. Be sure to do this lightly so the bread does not deflate.
Place the pan in the oven on the middle rack and bake for 20-25 minutes or until golden brown.
Allow bread to completely cool before slicing. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #sweetbread #homemadebread

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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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