Portuguese Sweet Bread

This recipe is adapted from Betty Crocker’s International Cookbook. New York, Random House, 1980

Portuguese Sweet Bread

Portuguese Sweet Bread

2 pkg yeast
1 cup lukewarm milk -scalded,
then cool
l tsp. salt
3 eggs
1 egg
¼ cup warm water
¾ cup sugar
½ cup butter or margarine
5 ½ – 6 cups flour
sugar for dusting top

Dissolve yeast in warm water in mixing bowl.

Stir in milk, ¾ cup sugar, salt, 3 eggs, butter & 3 cups flour. Beat until smooth stir in enough remaining flour to make dough easy to handle.

Knead until smooth and elastic. Cover let rise till double – about 1 ½ -2 hrs.

Punch down, divide in half. Place each loaf in greased round 9″ cake pan.
Cover let rise to double about 1 hr. Beat l egg, brush on loaves sprinkle with one tsp sugar.

Or make snail loaves by rolling each half into a rope about 25 inches long. Coil. My loaf is supposed to be a snail, but as you can see the dough was soft and did not hold it’s shape. Any more flour and the bread would be dry.

Bake 350° 35-45 mins.

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