Recipe Details

Summary

Name: Portuguese Sweet Bread

Category: Breads

3 Yeast; fresh cakes

6 Eggs; room temperature

1/2 c Water;warm (105-115~)

1 c Sugar

1 c Milk c All purpose flour; sifted

1/2 c Butter; cut into pieces

2 tb Butter; melted

2 ts Salt

Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until

foamy, about 5 minutes. Scald milk. Add butter and salt and stir until

butter melts. Cool to lukewarm. Using electric mixer, beat eggs until

frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk

mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;

dough should be soft and pull away from sides of bowl. Turn dough out onto

well-floured surface, sprinkle with 1 cup flour and knead until smooth and

elastic, adding up to 1 cup more flour as necessary to prevent stickiness,

about 10 minutes. Grease large bowl. Add dough. turning to coat entire

surface. Cover and let rise in warm draft-free area until doubled in

volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two

9-inch round cake pans. Divide dough in half. Press each half into pan.

Cover and let rise in warm draft-free area until doubled in volume, about 1

hour. Preheat oven to 350~. Bake until loaves are golden brown and sound

hollow when tapped on bottom, about 30 minutes. Brush tops immediately with

melted butter. Serve warm. Makes 2 loaves.