Portuguese sweet bread...

I'm planning to make a dessert that serves with bread, so I decided to make my own bread instead of buying from the bakery. The bread has to be soft and sweet. This one is just perfect.

I adapted this recipe from "The Bread Baker's Apprentice" by Peter Reinhart. What I like about it is the softness and the flavor of powdered milk. I tend to like soft bread rather than lean & rustic bread though. However, it depends on what I eat with. For example, I like focaccia and sourdough for sandwiches. I like dipping ciabatta and pugliese with balsamic vinegar & olive oil.


- 1/4 cup unbleached bread flour
- 1/2 tbs. sugar
- 2 ts. active dry yeast
- 1/4 cup water, 90-100 degree F

- 3 tbs. sugar
- 1/2 ts. salt
- 1/8 cup powdered milk
- 1 tbs. unsalted butter, room temperature
- 1 tbs. vegetable shortening
- 1 egg
- 1/2 ts. vanilla extract
- 1 1/2 cups unbleached bread flour
- 3 tbs. water

Egg wash
- 1 egg, whisked with 1 ts. milk until frothy.


1. To make the sponge, activate the yeast with warm water and let it sit for 5 minutes. Stir in the flour and sugar, mix until smooth. Cover with plastic wrap and frement for 1 hr.
2. To make the dough, cream together sugar, salt, powdered milk, butter and shortening. Add egg and vanilla, then sponge, flour and milk. Mix for 10 minutes. Transfer into a bowl that coat with oil and cover with plastic wrap.
3. Ferment for 90 minutes.
4. Divide the dough into 4 pieces and form into 2 balls and 2 rolls.
5. Proof for 45 minutes, then bake @ 350 degree F for 20 minutes.


Manggy said...

Perfect crumb, Thip! I am a soft bread lover myself. Slightly sweet, even. :)

Thip said...

You know, Mark. Although this bread is very simple, homemade bread is way more delicious than the bread in the market. I was going to use the hotdog bun, but it was so dry and plain--ended un making my own.

Susan from Food Blogga said...

I used to have Portuguese sweet bread all the time when I lived in Rhode Island since there were so many Portuguese bakeries. Now in San Diego, I don't have it much anymore. So I really appreciate this recipe. The loaves are just lovely!

Thip said...

Hi Susan,

This bread also is good for sandwiches--just form the dough into a bigger ball and bake it longer. I'm thinking about making bread pudding, but my husband wants to make deep-fried sticky rice hamburger--weird huh.

Vanillaorchid said...

I prefer soft bread bread too ka P'Thip. Yours are yummy yummy ka :)

P'Thip ka, I used to make bread with useing the fresh milk but the dough cames too liquid. If I would like to use some powder milk instead of the whole fresh milk, how many proportion I should use ka.

Thip said...

Om, may I have your formula for that bread? I just want to check why the dough is too liquid.
For powdered milk, 1/3 cup powdered milk + 1 cup water = 1 cup whole milk. However, your case is different. Let see the formula first.

Tommy said...

This bread looks delicious and I really want to try making some some time. I was wondering though if I actually had to use the powdered milk in the recipe; I mean is there any other way around this. I would like to use your specific recipe and any help would be greatly appreciated =D

Thip said...

Hi Tommy,

Use 1/4 cup of milk in case you don't have powdered milk.

Tommy said...

I tried the bread with your advice of using 1/4 cup of milk since I didn't have powdered, and I do love the bread. It has a strong fermented yeast flavor to it, but that's probably due to the fact that I left it to ferment longer that stated because I was not home. Will be trying this again soon and this time having it with some ice cream. Thanks!


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