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LOCATION: Recipes >> Breads Yeast >> PORTUGUESE SWEET BREAD

Print this Recipe    PORTUGUESE SWEET BREAD

(PAO DOCE)

Makes 2 loaves

2 pkg active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 t salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 to 6 cups flour
1 egg

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup
sugar, salt, 3 eggs, margarine and 3 cups 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 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
350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1
teaspoon 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.

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