My family is big on traditions. At the heart of every tradition is a meaningful experience, memories shaped that are never forgotten. It’s no surprise that my Mother taught us this early on when we were kids. Every Easter she would make Portuguese Sweet Bread and one year she shared the recipe with me. Over the years I have improvised on my version to make it uniquely my own but still keep part of my heritage.
Portuguese Sweet Bread
- 1/2 C of Milk
- 4 TBSP of Butter (cut into pieces)
- 1/3 C of Sugar
- 1 1/4 TSP of Salt
- 3 1/4 C of All purpose flour
- 1 TBSP of yeast
- Grated lemon peel
- Grated orange peel
- 1 TSP lemon extract
- 2 large eggs, 1 egg yolk (reserve white for wash)
- 2 TSP vanilla extract.
Combine the milk, butter, sugar and salt in a micro-wave safe bowl or sauce pan. Heat to luke warm set aside. In a mixing bowl mix the flour, yeast and stir. Add the milk mixture, mix and make sure nothing is left in bowl. Add eggs plus yolk, vanilla. Mix and knead until dough is smooth. If you beat with mixer do so with dough hook and mix for five minutes at medium speed. Lightly grease pans (8X4) or bowl and tent with plastic wrap or foil and allow to rise for about 2 hours until nice and fluffy. Pre-heat oven to 350. Brush with reserved egg white with 1 TBSP of cold water. Bake for 15-20 minutes until medium golden brown. Let cool to room temperature before slicing. Can freeze up to 30 days.
