This traditional Portuguese sweet bread is divine. The recipe is pretty large and makes 6 loaves, you can either wrap the baked loaves in cling film and freeze them or divide the recipe in half.
This is a very good sweet bread! Contrary to the earlier reviewers' negative comments, I think this type of sweetbread is supposed to be rather dense, which is exactly the appeal. If you bake all 6 at the same time, however, increase bake time to 45-50 minutes at sea level, and rotate the pans between shelves halfway through to avoid burning the inside crust. Also, while I, too, found that the dough didn't rise nearly as much as expected, it did rise to a perfect level during baking. Hang with this recipe and you'll get a perfectly delicious sweet bread!! - 21 Aug 2004 (Review from Allrecipes US | Canada)
There must be amisprint on this recipe, it never stiffened up, I could have poured it into the pans. I have made this before so I know what to expect and this was not it. - 16 Apr 2001 (Review from Allrecipes US | Canada)
I have been making Portuguese sweet bread for 30 years and was looking for a recepie that was less dense. This one got a 5 for flavor and texture but a 3 for instructions. It took far longer to rise and cook than indicated. The full recipe is not for whimps...it is a LOT of dough to handle. I put some in mini loaf pans to give away...big hit! This will be my go-to recipe. - 02 Jul 2010 (Review from Allrecipes US | Canada)