Portuguese Egg Bread

My Favorite Portuguese Egg Bread: A Freezer Staple

As a busy homemaker, finding time to bake is a luxury. But sometimes, the craving for homemade bread is just too strong to ignore. That's where this Portuguese Egg Bread recipe comes in—a lifesaver, really. I discovered it years ago in a local newspaper, and it's become a staple in my kitchen, though not always for the reason you might think.

The recipe itself is wonderfully simple. The dough comes together easily, and the aroma of baking bread fills the house with warmth and comfort. The result is a dense, satisfying loaf perfect for sandwiches, toast, or simply enjoying on its own. What’s truly remarkable is the recipe's yield: five whole loaves! Now, I'm not one for complicated measurements and halving recipes. I prefer the simple, efficient method: bake all five loaves and freeze what I don't immediately need. It's a commitment, yes, but having that homemade goodness readily available in the freezer is priceless. It’s like having a secret weapon against those days when the energy for baking is simply absent. I always feel immensely satisfied knowing I have a stash of delicious homemade bread waiting in my freezer, ready to thaw and enjoy whenever the mood strikes. This bread is more than just a recipe; it's a little piece of my heart, a warm hug waiting to be rediscovered.

I often think about the original newspaper clipping where I found this recipe. I picture myself, years ago, carefully cutting it out and tucking it away. It's amazing how such a small piece of paper, with a few simple instructions, can bring so much joy. It's a connection to the past, a tangible link to a time when cooking was a simpler, more intentional activity. Now, it's become a family tradition, albeit a slightly chaotic one. The entire baking process, from kneading the dough to the beautiful golden-brown loaves emerging from the oven, is a soothing ritual for me. And let’s not forget the pure satisfaction of knowing that I’ve made something delicious and wholesome from scratch.

The best part? The wonderful aroma that fills my kitchen is almost intoxicating. My kids love it, my husband asks for it regularly, and it’s always a delightful surprise when I take a loaf out of the freezer. The bread’s texture is a comforting contrast to store-bought options: sturdy enough to hold up to any filling yet soft enough to melt in your mouth. The slight sweetness from the sugar complements the richness from the eggs and fats. It's the kind of bread that makes you stop and savor each bite.

Making this bread isn’t just about baking; it’s about the ritual, the satisfaction, and the comforting smell that permeates the kitchen. It’s a small act of self-care in a busy world, and it’s a way to provide for my family with something homemade and wholesome. Each frozen loaf represents a little bit of homemade happiness, a guarantee of warm, comforting bread whenever the need arises, a testament to the power of a simple recipe and a whole lot of freezer space. And that, my friends, is something I'll happily maintain.

Beyond the practical aspects of having this bread on hand, there's a deeper satisfaction in knowing you’ve created something delicious from scratch. It’s a feeling of accomplishment, a connection to a simpler time, and a warm reminder of the importance of taking the time to do things right—or at least, to have the option of doing things right, when you’ve already done the hard work and tucked away those five delicious loaves in the freezer. It’s something I truly cherish.

Step-by-step

• In a small bowl put yeast and 1/2 teaspoons sugar in warm water.
• Mix together the flour, sugar, salt, crisco and margarine in a separate bowl by hand.
• Beat eggs well (separate bowl).
• Warm milk and water but do not boil.
• Add the milk, water, yeast mixture and eggs to dry ingredients.
• Knead the dough, cover and let rise to twice the original amount.
• Loaf the bread in greased baking pans and let rise again to twice the size.
• Just before putting in the oven, brush tops of loaves lightly with cream.
• Bake at 300 degrees until golden brown; about 1 hour.