Portuguese Sweet Bread {No Knead}

Feb 13, 2013 by

I think I’ve been converted. As I told both my Brother and my Best Friend…we will never go hungry – Lyn knows how to make BREAD! Why is it that I did not take the plunge sooner? Every bread recipe that I see now, I take a second glance to see if its one that I can do. My husband has even started to request bread with specific ingredients. Well, ‘scuse me Mister! When did I become the bread lady? Ok fine…*taking notes* He knows I’ll try :-)

I am a true lover of bread. Give me bread and butter and I’ll be okay. I grew up in a bread household. If there was anything that we always had – it was bread. And for that, I’m thankful. I’m also thankful for the Kindle book that I got from Amazon with all these wonderful bread recipes. Its called Easy Fabulous Bread Making. A Collection of quick, no knead, homemade bread recipes. I feel that it has helped me jump right into bread making, giving me the confidence as a beginner to make fresh bread at home! I like the technique, so when I’m good with this, I can move on providing that my wrists can take the pressure. Bring on the BREAD!

Today I’m sharing a bread that we fell in love with. The texture, the flavour – it was lovely. I forgive myself for the really thick slice that I cut for a late night snack. Portuguese Sweet Bread – I heart you!


Portuguese Sweet Bread



Portugese Sweet Bread {No Knead}


  • 1 Cup Milk (I used 2%)
  • 1 Egg
  • 2 Tbsp Unsalted Butter, Softened
  • 1/3 Cup Sugar
  • 1 Tsp Salt
  • 3 Cups All Purpose Flour, Unbleached
  • 1 Tsp Yeast (Active Dry)


  1. Proof your yeast
  2. In a large bowl, mix butter, sugar and eggs until combined.
  3. Add milk, then mix.
  4. Add activated yeast mixture. Mix to combine.
  5. Gradually combine flour and salt until fully incorporated
  6. Transfer to a large bowl and cover loosely with saran wrap
  7. Store in the refrigerator for at least 8 hours up to 5 days
  8. When ready to bake
  9. Preheat oven to 375
  10. Remove from fridge and place on a well floured surface. The dough will be sticky.
  11. With well floured hands, stretch ends underneath a few times to create a boule. Place the boule seam side down on a well oiled baking sheet. Cover for about 30 minutes.
  12. Bake for 30-35 minutes
  13. Allow to cool for about 10 minutes before transferring to a cooling rack
  14. Allow to cool for 30 minutes before cutting


This bread seemed easy enough to just mix by spoon. But it was a breeze using my standing mixer. This dough takes no time to come together.


Portuguese Sweet Bread Collage


The exterior is crusty but not hard. The bread itself – soft, chewy, slightly sweet and an absolute delight to the palate. Perfect with butter or cream cheese.


Portuguese Sweet Bread Sliced


I love that I just popped a slice in the toaster and topped it with cheesy scrambled eggs. Breakfast has never been so satisfying. One centre slice goes a long way!


Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon

Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon


Funny how bacon seems to be making an appearance quite often these days…


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  1. Gorgeous!! I need to try this out for my cooking class to taste! Love the food you paired it up with. :)

  2. Yay, I’m so glad you’re on the bread baking band wagon! Isn’t it the best, making it at home from scratch, watching yeast do its magic, that incomparable aroma filling your house as it bakes, and then enjoying bread that’s perfectly crusty on the outside and soft on the inside? This Portuguese sweet bread looks amazing – I can’t get over that gorgeous texture inside. Scrambled eggs on top of toast is one of my favourite meals ever so my stomach is growling looking at your photo. And you know that bacon makes everything better so bring on more smoky, crispy pig meat!
    Nancy @ gottagetbaked recently posted..Molten Lava Cake for a #SundaySupper Valentine’s.My Profile

    • It is a wonderful experience, Nancy! I’m feeling quite blessed and thankful for the use of my hands! I get excited just anticipating the aroma while the bread is baking! I’ve got it real bad, this bread making thing. It makes me really happy. I’ll make your tummy growl some more because I have more bread to bake! 😀
      lovelypantry recently posted..Portuguese Sweet Bread {No Knead}My Profile

  3. Omigosh isn’t making bread just THE BEST? This in particular looks so amazing.
    Kayle (The Cooking Actress) recently posted..Vanilla & Honey Shortbread Pie (Walkers Shortbread Recipe Challenge)My Profile

  4. Making bread is one of my absolutely favorite things to do! And this bread looks beautiful – I love that it’s just slightly sweet! I bet it would make killer french toast.
    Stephie @ Eat Your Heart Out recently posted..Chocolate-Covered Mango and CoconutMy Profile

  5. this looks so good – my first time here on your space. you have a great collection of recipes and a wonderful writing style

    • Hi Mirelle! Thank you so much, I’m glad you like what you see! I appreciate your visit and comment :-)

  6. Baking bread is life changing if you like baking. How great that you love it Lyn. And you totally deserve the fattest slice! This recipe sounds great, just a bit sweet the way I like it to mix with savory things. I could even start eating breakfast if I top it with scrambled eggs!
    Paula @ Vintage Kitchen recently posted..Cornmeal Berry Pancakes + Homemade Maple SyrupMy Profile

  7. Mhm milk bread… Lyn your milk bread recipe is coming at the right time. I was just looking for a recipe in google. ^.^ In my house its the same, bread is the king! We could live with that and enjoy our food every single day to the fullest. God forbid if there is no bread! lol Thanks for sharing your Portuguese milk bread, I am already excited to try it out for myself today. =)
    Helene Dsouza I Masala Herb recently posted..Comment on Homemade Protein Bar Recipe for #Sundaysupper by Sarah Reid, RHNC (@jo_jo_ba)My Profile

  8. Thank you so much for posting this recipe. We are Portugese, and the only recipe I have for this is my Grandmother’s–she passed in 1979. What makes her recipe a challenge is that it calls for a certain amount of cups of flour. Her “cup” measurement was one of her coffee cups that we have never found. Both my sister and I have tried to make it by guessing, but we’ve never come close.

    We’ll have to try it soon!
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