Portuguese Sweet Bread

Greetings!

It's a tradition in our family to go to the Portuguese bakery around Easter and buy some loaves of Massa Cervada. I always thought that I would like to try my hand at making it, and this year I got a Portuguese cookbook and set to it. The recipe was not entirely helpful, but I managed to get something quite similar to what I'd always had. The only problem was that it was very hard to get the bread baked all the way through without the outside burning. I suspect that this was due to the higher sugar content, but what can I do to avoid this problem? I lowered the temperature (from 350 degrees to

325-300) for the other loaves, but they also got very dark (not quite burnt this time). I figure that next time I'll make the loaves a little smaller as well. Any other suggestions?
Reply to
Escape News
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Bread that is high in sugar will brown faster, so if you find the crust gets too dark you can try covering them with foil midway through the cook. This weekend I did two 1.75 lb loaves of brioche in 9x5 inch pans. They were very big and took almost 55 minutes to cook. I used the foil method with good results.

Reply to
Reg

Halfway through baking, or when they start to brown nicely, cover them loosely with foil for the remaining time in the oven.

-Scott

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Reply to
Scott Taylor

Would you mind posting your recipe?

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Reply to
Maniack

Would you mind posting your recipe?

________________________________________________________________________________ "To announce that there must be no criticism of the president, or that we are to stand by the president right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public."

~~Theodore Roosevelt ________________________________________________________________________________

Reply to
Maniack

I also make this every Easter.

I use the recipe in the "The King Arthur Flour 200th Anniversary Cookbook" .Works nice. For the problem with browning too quickly, make sure you are baking on the lowest shelf in your oven. The tip on foil works well also.

-TheKidd

Maniack wrote:

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Reply to
TheKidd

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