Portuguese sweet bread
|Portuguese sweet bread|
|Provence bread, Fougasse (bread)|
Place of origin
|milk, sugar, flour, eggs, butter, yeast, salt|
|Cookbook:Portuguese sweet bread Portuguese sweet bread|
Portuguese sweet bread (Provence bread or simply sweet bread and the Easter version with eggs is better known as folar) is a bread made with milk, sugar and/or honey, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls.
It was traditionally made around the Christmas and Easter holidays (sometimes with hard boiled eggs baked into the loaves for the latter holiday) as a round-shaped loaf, but today it is made and available year round.
Portuguese sweet bread is common in both Hawaiian cuisine and New England cuisine as it was brought to those regions by their large Portuguese immigrant populations. It is also found in other areas in North America with Portuguese populations particularly northern New Jersey, southern Florida, California, and Toronto, Canada.
- Folar salty bread
- Laudan, Rachel (1996), The Food of Paradise: Exploring Hawaii's Culinary Heritage, New York: University of Hawaiʻi Press, ISBN 0-8248-1778-8
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