Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Yeast Bread - Portugese Sweet Bread
Famous Authors (View All Authors)
Bread - Yeast Bread -  Portugese Sweet Bread Post by :pamela Category :Learning Kitchen Author :Unknown Date :December 2011 Read :810

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

If you like this book please share to your friends :
NEXT BOOKS

Bread - Yeast Bread -  Raisin 'n' Cinnamon Casserole Bread Bread - Yeast Bread - Raisin 'n' Cinnamon Casserole Bread

Bread - Yeast Bread -  Raisin 'n' Cinnamon Casserole Bread
1 package active dry yeast 1/2 cup warm water 1/2 cup sugar 1/2 teaspoon salt 1/3 cup butter or margarine 1/2 cup water -- boiling 3/4 cup evaporated milk 2 eggs -- beaten 1 cup raisins 4 cups all-purpose flour 1/4 cup sugar 2 tablespoons ground cinnamon Soften yeast in warm water. Combine the 1/2 cup sugar, salt, butter or margarine and boiling water in a large bowl. Stir until butter melts. Add milk and yeast and stir in the eggs and raisins. Add flour, 1 cup at a time, beating until smooth after each addition. (Add an extra 1/2 cup
PREVIOUS BOOKS

Bread - Yeast Bread -  Poinsettia Bread Bread - Yeast Bread - Poinsettia Bread

Bread - Yeast Bread -  Poinsettia Bread
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT