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Portuguese Sweet Bread

1/2 cup lukewarm water
2 packages active dry yeast
1 cup plus 1 teaspoon sugar
1/2 cup milk
1/2 cup butter or margarine
1 teaspoon salt
5 1/4 to 6 cups unsifted all pupose flour
4 eggs, lightly beaten (at room temperature)

Grease two 9 inch round cake pans; set aside.

In large mixer bowl combine water, yeast and 1 teaspoon sugar.
Stir until dissolved; set aside for 10 minutes. In small saucepan
heat milk and butter or margarine until lukewarm. (Butter or
margarine does not need to melt). Add 1 cup sugar, salt and 2 cups
flour to yeast mixture. Gradually add milk to dry ingredients and
beat at low speed until moistened. Reserve 2 tablespoons beaten
egg for brushing loaves. Add remaining eggs and 3/4 cup four and
mix well. Increase to medium speed and beat 2 minutes, scraping
bowl occasionally. With wooden spoon, stir in enough additional
flour about 2 to 2 1/2 cups, to make soft dough. Turn out onto
lightly floured surface and knead until smooth and elastic, about
10 minutes. (Add only enough additional flour to prevent dough
from sticking). Place dough in a large greased bowl, smooth side
up. Cover with clean towel and let rise in warm place, free from
draft, until doubled in bulk, about 1 to 1 1/2 hours.

Punch dough down. Turn onto lightly floured surface, divide in
half. Knead each half 4 or 5 times to remove air bubbles. Press
each into a smooth round ball; place in prepared pans. Brush with
reserved beaten egg mixed with 1 tablespoon water. With sharp
knife, slash top of loaves. Cover and let rise in warm place, free
from draft, until double in bulk, about 2 hours.

Preheat oven to 350 degrees. Bake 35 to 45 minutes or until bread
sounds hollow when lightly tapped with fingers. Revove loaves from
pans and cool on wire rack. Makes 2 round loaves. About 20 slices
per loaf, about 115 calories per slice.


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