Soft Portuguese Sweet Bread
Soft Portuguese Sweet Bread recipe
Yield
42 servingsPrep
30 minCook
20 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
*
|
| 1 | cup |
milk
|
|
| ½ | cup |
water
warm |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
sugar
|
|
| 2 | ounces |
butter
or margarine |
|
| 3 | large |
eggs
beaten |
|
| 7 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast, active dry
|
*
|
| 237 | ml |
milk
|
|
| 118 | ml |
water
warm |
|
| 5 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 57.8 | ml/g |
butter
or margarine |
|
| 3 | large |
eggs
beaten |
|
| 1.7 | l |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine yeast, water and 1 teasoon sugar; let stand 5 minutes.
Beat eggs in large bowl.
In small pan, combine milk, salt, butter and sugar; stir over low heat until milk is warm (butter may not be melted).
Gradually stir in egg, then beat in 3 cups flour; add yeast and heat until smooth.
Gradually add enough remaining flour to make dough; turn on to lightly floured board and knead 8 to 10 minutes.
Place in greased bowl, cover, let rise until doubled in bulk (1- ½ hours).
Form into 4 small loaves (I usually use cake pans for baking the bread.)
Let rise until doubled or at least an hour.
Bake at 350℉ (180℃) for 20 minutes. Cool on rack.
