Portuguese Sweet Bread Recipe

Portuguese Sweet Bread

This webpage offers a straightforward guide to making traditional Portuguese Sweet Bread, also known as Massa Sovada. This classic yeast bread, with its soft, fluffy texture and subtle sweetness, hails from Portuguese culinary traditions and has become a beloved staple in many households, especially during holidays like Easter.

The recipe on the site is presented in a no-frills format, making it accessible for both novice bakers and seasoned pros. These everyday pantry items come together to create a dough that’s rich and pillowy, without any exotic or hard-to-find additions.

The instructions are clear and step-by-step, emphasizing hands-on kneading for that perfect elasticity. You’ll proof the yeast with a bit of sugar and water, mix in the buttery milk blend, incorporate the eggs and salt, then gradually add flour until the dough is smooth. After two rises—one in a bowl and another in buttered skillets—the loaves get an egg wash and bake at 350°F for about 30 minutes, until they’re golden and hollow-sounding when tapped. The result? Two 9-inch rounds of bread that cool on racks before slicing, ideal for toasting with butter or enjoying as is.

What makes this page stand out is its simplicity in an era of overly complicated food blogs. If you’re craving a taste of Portugal or just want to try your hand at homemade bread, this recipe delivers reliable results with minimal fuss.

Portuguese Sweet Bread Recipe

Instructions for Portuguese Sweet Bread Recipe

   Combine the yeast, 1 teaspoon sugar, and water in a large bowl and allow to proof. Put the butter in the warm milk, add 1 cup sugar, and blend well. Add to the yeast mixture and stir to combine ingredients. Add three of the eggs, lightly beaten, and salt and mix well. Then add four cups of flour, one cup at a time, kneading with your hands in the bowl, to make a soft dough. Turn out on a floured board and knead until dough is smooth and elastic, using only enough additional flour to prevent sticking. This should take about 10 minutes. Shape into a ball and put in a buttered bowl, turning the dough to coat the surface with butter. Cover with plastic wrap and let rise in a warm, drafty free place until double in bulk. Punch down the dough and divided into two equal pieces. Shape again into a ball and place in two 9 inch buttered skillets. Cover loosely and let rise again until doubled in bulk. Brush the tops with the remaining egg, well beaten, and bake in 350 degree oven for 30 minutes, or until the bread is rich, dark color, and sounds hollow when rapped on top and bottom. Cool on racks before slicing.