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Nutrition Facts
Serving Size 1 loaf 866g Recipe makes 1 loaf) The following items or measurements are not included below: ascorbic acid
Calories 2484
Calories from Fat 608		(24%)
Amount Per Serving		%DV
	Total Fat 67.6g	103%
	Saturated Fat 37.2g	185%
	Monounsaturated Fat 19.2g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 587mg		195%
Sodium 2749mg		114%
Potassium 1482mg		42%
Total Carbohydrate 391.9g		130%
	Dietary Fiber 12.1g	48%
	Sugars 78.0g
Protein 72.0g		143%
how is this calculated?

Portuguese Sweet Bread for Bread Machine

Recipe #371065 | 2¼ hours | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
May 9, 2009

I found this recipe when preparing for ZWT 5. I am not sure if the asorbic acid is a must but the recipe does sound tasty and easy.

1 loaf (change servings and units)

Ingredients

1 cup evaporated milk
3 tablespoons unsalted butter, cut into pieces
2 eggs
1 1/2 teaspoons lemon rind, finely minced
1 teaspoon vanilla extract
6 tablespoons sugar
1 teaspoon salt
1/4 teaspoon ascorbic acid
3 cups bread flour
2 teaspoons quick-rising yeast

Directions

1
Place all ingredients in machine in the order your machine requires.
2
Choose the program for white or sweet bread.
3
Press start.

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Featured Reviews for This Recipe

From: Samantha in Ut

On May 22, 2009

I also went back and forth between a 4 and 5. I really enjoyed the lemon taste and the texture of the bread. My family liked it too. I did add the ascorbic acid and my loaf was huge! Next time I will try without it to see the difference. Made for ZWT 5.

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From: JanuaryBride

On May 19, 2009

I keep going back and forth between a 4 and a 5, but I didn't love the faint lemon taste in the bread. That being said, it was great warm with butter on top; DH enjoyed his dipped in high quality olive oil. I didn't add the ascorbic acid as I didn't have any, but I did look it up and this is what I found, "Creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth. With just a touch of ascorbic acid, your Artisan breads, the yeast will work longer and faster. French bakers add it to their French bread, baguette or boule recipe. If you can't find pure ascorbic acid crystals you can use Fruit Fresh (canning isle) or a crushed/powdered vitamin C tablet, but measure accordingly." Made for ZWT5. THANKS!

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