Portuguese Sweet Bread
Ingredients
- 2 pkg. dry active yeast
- 1/4 C. warm water (105-115 degrees)
- 1 C. lukewarm milk (scalded and then cooled)
- 3/4 C. sugar
- 1 tsp. salt
- 3 eggs
- 1/2 C. butter, softened
- 5 1/2 to 6 C. all purpose flour
- 1 egg
- 1 tsp. sugar
Directions
In a large bowl, dissolve yeast in warm water. Stir in milk, 3/4 C. sugar, salt, 3 eggs, butter, and 3 C. of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
Place dough in a greased bowl and turn the greased side up. Cover and let rise in a warm place until double, about 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 or into snail loaves (roll each half into a rope about 25 x 1 1/2 inch. Coil each rope to form a snail shape). Place each loaf in a greased 9 x 1 1/2 inch round layer pan.
Cover; let rise until double, about 1 hour. Heat oven to 350 degrees. Slightly beat one egg and brush over loaves. Sprinkle with 1-tsp. sugar. Bake until loaves are golden brown, 35-45 minutes.
