Portuguese Sweet Bread/Hawaiian Sweet Bread


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This recipe was used by Jeans Bakery in Falmouth, Massachusetts. The bakery is now closed and has been since sometime in the late 1970s. There is a large population of Portuguese Americans that live in and around Falmouth and this bread was very popular both with them and all that tasted it. Portuguese bread is also known as Hawaiian sweet bread. The Portuguese emigrants that live on the islands have been baking the bread for hundreds of years.

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  • 6 C. flour (add more to reach right consistency)
  • 2 1/2 C. sugar
  • 4 eggs, beaten
  • 2 pkg. yeast dissolved in 1/2 C. warm water (105 degrees) with 1/2 tsp. sugar
  • 1 pint milk, scalded
  • 2 tsp. salt
  • 4 Tbs. butter

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Put the scalded milk into a warm (so the hot milk wont break it) large bowl and add the sugar and salt. Stir until the sugar and salt is well dissolved. Melt the butter and add to mixture. Beat eggs and add to mixture. Add the dissolved yeast to mixture. Mix in 3 C. of flour. Add more flour as necessary to reach a dough ball that is springy but not sticky. Turn dough ball onto a floured board and knead until smooth, satiny, and no longer sticky.

Place the dough ball in a greased bowl. Turn dough ball so the entire ball in greased. Cover and let rise until dough ball doubles in size. Punch down, cover and let rise a second time. When dough ball has once again doubled in size, divide in half and knead on lightly floured board. Put into greased bread pans, cover lightly and allow to rise until double in size. Be sure to use a light cover for the final rise as the dough will rise above the bread pan rims.

Bake at 350 degrees for 40 minutes or until done. One easy way to tell if bread is done is to remove from the pan after 40 minutes and tap on the bottom with your finger tips. If the loaf sounds like it is hollow it is done. If not, put back into the oven and bake a few minutes more. 

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