Rhode Island Portuguese Sweet Bread
A soft, slightly sweet, egg-enriched yeasted bread with a golden crust, baked in round loaves and served for holidays and everyday breakfast alike.
- Prep
- 150 min
- Cook
- 35 min
- Total
- 185 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Stand mixer
- •Round cake pan or loaf pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8
- carbs
- 42
- protein
- 6
- calories
- 260
Instructions
- 1
Stir the yeast into warm water with a pinch of sugar. Let it sit until foamy.
- 2
Mix the flour, remaining sugar, and salt in a stand mixer.
- 3
Add the yeast mixture, evaporated milk, eggs, butter, and lemon zest.
- 4
Knead with the dough hook until smooth and stretchy, about 10 minutes.
- 5
Put the dough in a greased bowl and cover it. Let it rise in a warm spot until doubled, about 2 hours.
- 6
Gently press down the dough and shape it into a round loaf. Place it in a greased cake pan.
- 7
Cover and let it rise again until nearly doubled, about 45 minutes.
- 8
Preheat the oven to 350°F and brush the loaf with beaten egg. Bake until deep golden and hollow-sounding, about 30-35 minutes.
Chef's tips
Let the dough rise slowly in a warm spot for the softest bread. Rushing it with extra heat can dry it out.
Storage
Store wrapped at room temperature up to 4 days.
Reheating
Toast slices lightly to refresh; not necessary for fresh bread.
Common mistakes to avoid
- •Adding too much extra flour, which makes the bread heavy instead of soft and light.
- •Taking the bread out too soon, leaving the center doughy.
Serving suggestions
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