Portuguese Sweet Bread (Pao Doce)
This is truly a melt-in-your-mouth bread.
- 2 packages active dry yeast
- 1/4 cup warm water (105 to 115 degrees F)
- 1 cup lukewarm milk (scalded, then cooled)
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 3 eggs
- 1/2 cup butter or margarine, softened
- 5 1/2 to 6 cups all-purpose flour
- 1 egg
- 1 teaspoon granulated sugar
- Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the
salt, 3 eggs, the butter and 3 cups of the 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; let rise in warm place until double, 1 1/2 to 2 hours. Dough is
ready if indentation remains when touched.
- Punch down dough; divide into halves. Shape each half into a round, slightly
flat loaf. Place each loaf in greased 9-inch round layer pan. Cover; let rise until
double, about 1 hour.
- Heat oven to 350 degrees F.
- Beat 1 egg slightly; 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 25 x 1 1/2 inches. Coil each to form a snail shape in greased
9-inch round layer pan. Continue as directed.