This is my take on a traditional Portuguese Sweet Bread. It's simple, uses humble ingredients and tried and true techniques. I love the tender crumb of this sweet bread and the subtle lemony sweetness.
0 Add the first three ingredients to your stand mixer bowl and let it activate (takes around 5 min). In the meantime warm the butter and milk on the stove.
7 Make sure to restart this step if the yeast doesn't activate or foam up.
1 Once your yeast mixture is activated, you can begin adding one ingredient at a time to your mixer. Whisk in your warm butter and milk.
2 Add flour gradually until you reach approximately 6 cups, checking the consistency. The dough is ready when it pulls apart from the bowl.
3 Oil up your hands a little and shape into a ball.
4 Cover it and let it rise at room temperature, away from drafts, for 2 hours. Once it has risen, divide it into 2 equal parts and shape each part into a ball. Place each sweet bread ball into baking dishes lined with parchment paper. My baking dishes were 10 inches round, but you can use any size you have on hand.
9 Side note: you can also make one large loaf of bread or small buns (or braids) as well. The baking time will vary based on the size of the sweet bread.
5 Cover the sweet bread and let it rise again for another hour.
8 Brush each loaf with egg wash, and optionally sprinkle with sugar on top. Bake uncovered in a preheated 350°F (175°C) oven for 45 minutes or until golden.
10 If you are uncertain whether your loaves are done, you can use an instant-read thermometer to check the center of the loaf. The bread is ready when it reaches 190F (88C) internally.
6 If you're making one large loaf, you have to bake it for at least an hour. Let it cool completely before slicing as the bread can become dense and "wet".
