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Print this Recipe    PORTUGUESE SWEET BREAD

2 packages active dry yeast
1/2 cup warm water (105-115 degrees Farenheit)
1 cup milk
1/2 cup butter or margarine
2 teaspoons salt
6 eggs
1 1/2 cups sugar
8 to 9 cups all-purpose flour

Sprinkle yeast into water in large bowl. Scald milk, add butter
and salt and cool to lukewarm. Meanwhile, beat eggs and sugar
until light. Add milk mixture to eggs, then stir into yeast mixture.
Gradually beat in 3 cups of flour with a wooden spoon. Stir in
enough additional flour to make a soft dough that is workable and
leaves the side of the bowl. Turn dough out onto a lightly floured
board and knead for about 10 minutes, adding additional flour as
necessary. Knead until dough is smooth and elastic. Put dough in
lightly greased bowl, turn once to grease top. Cover and let rise
in warm, draft-free place for 1 to 1 1/2 hours until doubled in
bulk. Punch down and let rest for 10 minutes.

Divide dough into thirds, and shape each into a ball. Flatten each
ball (with hands) to 8-9" in diameter. Press into 3 greased round
9" layer cake pans. Cover and let rise for about 1 hour until
doubled. Put Baking Stone in oven. Preheat oven to 375 degrees
F. Place pan on the stone (you'll only be able to fit one pan at
a time) and bake for approximately 30 minutes, or until well browned.
Brush with melted butter while still hot. Cool. Makes three round
loaves.

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