An authentic recipe for traditional Portuguese sweet bread. A sweet and eggy dough is allowed to prove overnight, before being shaped and baked the following morning. Nothing quite beats the smell of freshly baked bread.
If you can find a local baker who bakes their bread from scratch, they should be able to give/sell you a block of fresh yeast. If unavailable use 2 tablespoons dry active yeast.
I printed this recipe about a year ago, and today I was reprinting it and noticed a change. There is an error in the recipe, probably a technical mistake the website made. The original, correct version calls for 20 (that's right, twenty)cups of all-purpose flour--not 13. And also divide the dough into 4 loaves, not 2. This recipe is truly delicious if made correctly. I tried to find an email address for allrecipes to have them fix this mistake but there is none. - 21 Apr 2002 (Review from Allrecipes US | Canada)
We have changed this recipe to more accurately reflect it's original submission. There had been an error in the amount of flour. It does state the yield in the original as 2 loaves, but could easily make 4. - 22 Apr 2002 (Review from Allrecipes US | Canada)
I found with this recipe that you did not need four cups of milk. This error ended up with me adding more flour to make the dough more elastic.I tried baking it anyway and to no evail it was a very heavy solid bread, not the type of sweet bread I was looking for. Any suggestions Pat - 11 Apr 2001 (Review from Allrecipes US | Canada)