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    You are in: Home / Recipes / Portuguese Sweet Bread Recipe
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    Portuguese Sweet Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 07, 2013

      I got 16 moist, delicious buns to use with pulled pork. Baked at 350 deg. for 20 min.

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    • on December 06, 2011

      Very nice bread. I used this recipe to make Hawaiian Rolls for a friend. He's now asked for a dozen pans of the rolls (6 recipes) since then.

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    • on October 25, 2006

      This makes an OUTSTANDING sweet bread! I don't understand why someone would rate this so low, and especially if they haven't even made it. I believe in constructive criticism and being honest. I ve had trouble with yeast when I first tried it. It takes practice. This one is a keeper.

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    • on September 09, 2006

      I hven't tried this recipe but this is not how authentic Portuguese sweet bread is made. Perhaps it should just be called sweet bread in general. I will post the real recipe for everyone to try.

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    • on June 24, 2006

      This was excellent. It takes time and patience, but you will be rewarded with a beautiful and tasty loaf of bread.Five stars and then some:)thnks, PeggyLynn

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    • on June 20, 2006

      I don't know if it's my inexperience baking bread, the climate here in FL or what, but this was shear misery to make...twice! The first failure was my fault, because I used all-purpose flour which, in fact, is not all-purpose after all. So, after 10 hours of sponging & waiting, fermenting & waiting, proofing and waiting, baking and waiting, I had 2 flat loaves of hard bread- that was attempt #1. Today, I was sure that it would come out right as I bought bread flour just for this recipe. The sponging was successful, as was the fermenting (after I added a little heat to the equation). Upon cutting the dough in half, it dropped/flattened but I divided it into 2 pans anyway. I was hoping that all of this effort including kneading the dough by hand again was not in vain. Once the dough was divided, it took a few hours just to get it to rise again (not double) and that included adding a little heat, because it wouldn't move otherwise. The results of the 2nd batch was disappointing but not as bad as the first. I baked the loaves only 30 minutes and they still seemed dry and overdone. The taste is familiar but not quite there (I lived in Taunton,Mass. for 30 years). The texture was rough and flat not light and fluffy. I don't have any fancy equipment to make bread. It was all elbow grease. So, I'll leave this recipe to the experts as I don't have the enthusiasm to attempt this a 3rd time. I'll stick with baking cookies and cakes.

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    • on November 09, 2005

      Excellent sweet bread! I made this on my Kitchen Aid stand mixer and even left the sponge longer than 90 minutes and it was still good! I increased the 6 tbsps sugar and left out the orange zest, didn't have any. I will make this bread often, it just melts in your mouth, I am going to make it for the holidays using some dried fruit. thanks for a keeper!...Kittencal:)

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    Nutritional Facts for Portuguese Sweet Bread

    Serving Size: 1 (35 g)

    Servings Per Recipe: 28

    Amount Per Serving
    % Daily Value
    Calories 100.0
     
    Calories from Fat 24
    24%
    Total Fat 2.7 g
    4%
    Saturated Fat 1.1 g
    5%
    Cholesterol 23.2 mg
    7%
    Sodium 95.7 mg
    3%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.6 g
    14%
    Protein 2.7 g
    5%

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