The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

portuguese sweet bread

Helenh's picture

Portuguese sweet bread from BBA adapt overnight

May 22, 2012 - 10:10pm -- Helenh

I've been making Portuguese sweet bread from PR's BBA book. But it takes so much of the day, I usually start in the morning and don't get to eat it till almost evening. I was wondering if I started the sponge the night before how should I adjust the yeast. Btw, I did try the book's suggestion of refrigerating the dough after fermentation and just taking it out next day for proofing. But that turned out terrible b/c it took more than 8 hours to proof and it was not very good. I welcome any suggestions.

typhon's picture

Portuguese Sweet Bread

March 26, 2011 - 4:55pm -- typhon

I have questions about the recipe for Portuguese Sweet Bread in The Bread Baker's Apprentice.  Does anyone else have problems with it rising.  It never fills the pan the way it's supposed to.  I have never had a problem like this with any other bread.  I let it rise 8 hours last time I made it.  It just never filled the pan.  Any ideas. suggestions.

seanmachado's picture

Help with kneading, rising slack dough portuguese sweetbread

January 9, 2011 - 8:21am -- seanmachado

Hi everyone.


I am having trouble with trying to make Massa (Portuguese sweetbread) from a generations old secret family recipe.


My mother made the bread for generations until she passed away last year, her recipe box was thrown out, but myself and several nephews got together and came up with the recipe that she used.


I cut down her recipe (which was for 7 loaves at a time, and ingredients were measured in POUNDS).

I believe I have the recipe correct, and my last loaf (probably batch # 20) came out reasonably well.


alabubba's picture

This is my first blog entry here on TFL so here goes:

It started out like most weeks. I knocked out a couple loves of basic white bread on Monday.

My scale arrived from on Tuesday along with my new solder sucker and I was anxious to try it out but didn't want to get too much bread on the counter so I decided to wait. Wed completely got away from me and I didn't even cook dinner (McDonalds to the rescue) so along came Thursday and I decided to convert my usual recipe from cups to weight.


I also made a large batch of Portuguese sweet bread using a recipe from this thread (holds99)

On the upper left is the basic white loaf, all the rest is from the sweet bread recipe. (Note, I did not double the recipe. It makes a bunch of dough.


I baked a loaf of basic white again on Friday, using some Seal of Minnesota Flour that one of the grocery stores in my neck of the woods decided to carry in #50 bags (for $16.00) and it was FAB.

I usually use walmart brand cheep AP. I would post pics but we ate the evidence. Will post pics of the next loaf. I had about 20 percent more rise and the crust and crumb rival Wonder Bread! It didn't make it past breakfast the next morning.

So Saturday rolls around and my daughter (20yo) decided she wanted my wife's French Onion Soup. And she wants it in a bread bowl. (I love a challenge)

So I have been wanting to try a version of Ruchbrot (from this thread)


What I came up with was this:

650g Whole Wheat Flour

150g Rye flour

200g AP flour

650 ml water (100° f)

2-1/2 tsp yeast

2-1/2 tsp salt

--1 egg for wash--



Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f


I let them cool and sliced the tops off, pulled the guts out and filled. They held up beautifully, No leaks at all. even after 6 hours, no leaks.

Oh, and did I mention the bread was YUM, Earthy, Hearty, and robust.



Obsessive Ingredient Weigher's picture
Obsessive Ingre...

My first pass at the Portuguese Sweet Bread turned out pretty well.  I followed the BBA recipe exactly, and I found that I only needed 24g of water per loaf of the 42g maximum Reinhart allotted.

And now that is has cooled, the crumb shot . . .

jleung's picture

Portuguese Sweet Bread

- What's a portuguese roll?
- Ohhhhhhhh, it's verrrrrrrry good.

So said Michael Stern during the April 4th episode of The Splendid Table.

They're mildly sweet with a touch of honey but don't taste "eggy" or like cake. The dough is a joy to work with and makes your kitchen smell wonderful as the buns are baking. I enjoy having them lightly toasted with a bit of jam, or just plain. I've heard they make excellent french toast, pulled pork sandwiches, or bacon, egg and cheese sandwiches too. They're simply excellent - in fact, someone told me it was even his/her new favourite bread.


These have been a huge hit among other Fresh Loafers and I couldn't agree more. :D

Thanks for sharing this recipe, Mark!

The rest of the post is here.

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