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!