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Portuguese Sweet Bread - Hawaiian Sweet Bread
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Serves/Makes:2 large loaves

  • 2 pkgs active dry yeast
  • 1/4 cup (60 ml) warm water (105 to 115 degrees)
  • 1 cup (225 ml) lukewarm milk (scalded, then cooled)
  • 3/4 cup (175 ml) sugar
  • 1 tsp (5 ml) salt
  • 3 eggs
  • 1/2 cup (125 ml) margarine or butter, softened
  • 5-1/2 cups (1300 ml) flour (up to 6 cups (1425 ml) possibly)
  • 1 egg
  • Dissolve yeast in warm water in large bowl.
  • Stir in milk, 3/4 cup (175 ml) sugar, salt, 3 eggs, margarine and 3 cups (700 ml) 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 350 degrees (175 C.).
  • Beat 1 egg slightly and brush over loaves.
  • Sprinkle with 1 tsp (5 ml) 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 25x1 1/2-inches. Coil each to form a snail shape
  • in greased round 9-inch layer cake pan. Proceed as directed.
This is an easier version of Hawaiian or Portuguese Sweet Bread. It still takes a good bit of time and energy to make it, but easier to manage. The bread is good, but like the other recipe I submitted, the more kneading, the better.

Tip: If you like Runzas, this is a wonderful bread recipie to use for them. The soft sweet bread with a well defined crust around the cabbage and beef is awesome!

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