Portuguese Sweet Bread

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Portuguese Sweet Bread

Recipe Information
Source: SMC Serves/Makes:2 large loaves Ingredients 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 Preparation 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. Comments 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!

Recipe Information

Source:: SMC

Serves/Makes:2 large loaves

Ingredients

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

Preparation

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.

Comments

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!