Formulas
Portuguese Sweet Bread
Process:
Mix well in mixer at low speed, then on high speed. When mixed well, remove and let stand about one hour on table. Scale and shape into round or loaf shapes. Put into greased pans and let rise for 2 hours. Eggwash top of sweet breads and bake 375°F for 45-60 minutes or until golden brown. Cool and store in clear bags. Yield 25 to 30 loaves.
Formula supplied by Goulart Square Bakery, New Bedford, MA.
| Ingredients | Metric Wt (g) |
Lb/oz |
Baker's % |
|---|---|---|---|
| Progressive BakerŪ Qualitate Patent Flour | 11,350 |
25 lb |
100% |
| Sugar | 3632 |
8 lb |
32% |
| Margarine | 1362 |
3 lb. |
12% |
| Progressive BakerŪ Premium Baker's Salt | 227 |
8 oz. |
2% |
| Dry yeast | 227 |
8 oz. |
2% |
| Evaporated milk | 908 |
1 qt. |
8% |
| Warm milk | 3632 |
1 gal. |
32% |
| Eggs | 5760 |
8 doz. |
51% |
| Grated lemon peel | 67 |
4 tsp. |
.06% |