Portuguese sweet bread PDF Print E-mail

Portuguese Sweet Bread (P?o D?ce)

This is truly a melt-in-your-mouth bread.

2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup granulated sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
5 1/2 to 6 cups all-purpose flour
1 egg
1 teaspoon granulated sugar

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the butter and 3 cups of the 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; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased 9-inch round layer pan. Cover; let rise until double, about 1 hour.

Preheat oven to 350 degrees F.

Beat 1 egg slightly; 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 25 x 1 1/2 inches. Coil each to form a snail shape in greased 9-inch round layer pan. Continue as directed.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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