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Bread - Yeast Bread -  Portugese Sweet Bread Post by :pamela Category :Learning Kitchen Author :Unknown Date :December 2011 Read :854

Click below to download : Bread - Yeast Bread - Portugese Sweet Bread (Format : PDF)

Bread - Yeast Bread - Portugese Sweet Bread

2 pkgs active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 tsp salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 cups flour (up to 6 cups possibly)
1 egg

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched)

Punch down dough and divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour.

Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes.

SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25x 1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed

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3/4 cup Milk (or half evaporated milk and half water) 1/2 cup Sugar1 teaspoon Salt1/3 cup Butter1/4 cup warm water1 cake Yeast, active dry, or 1 package 3 Eggs, well beaten 2 teaspoons grated Lemon rind 5 to 5 1/4 cups all-purpose Flour 3/4 cup Gumdrops, fruit-flavored, cut in small pieces, 1/2 cup chopped Walnuts Scald milk; stir in sugar, salt and butter; cool to lukewarm. Pour water into large bowl (cool to lukewarm for compressed yeast); sprinkle or crumble in yeast and stir to dissolve. Add milk mixture, eggs and