Portuguese Sweet Bread III You Have To Try

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Portuguese Sweet Bread III

"This is a very antique recipe for Portuguese sweet bread. The dough for this egg bread is ready the night time before, left to upward thrust overnight, and then baked the following morning in round cake pans."

Ingredients :

2 (0.6 ounce) desserts compressed fresh yeast
1/4 cup heat water (one hundred ten degrees F/45 degrees C)
3 1/2 cups white sugar
6 eggs
five kilos all-motive flour
1 1/four tablespoons salt
8 oz. Butter, melted
4 cups milk
1 egg, overwhelmed

Instructions :

Prep : 30M	Cook : 24M	Ready in : 15H

In a small bowl, dissolve yeast in heat water. Let stand until creamy, about 10 mins.
In a medium bowl, beat 6 eggs and the sugar collectively till mild and fluffy. Sift the flour and salt right into a huge bowl. Stir within the dissolved yeast, the egg and sugar combination and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of running consistency. Turn dough out onto a gently floured surface. Knead till the dough is tender and elastic, about 15 minutes. Place right into a well oiled bowl, and cowl with a humid fabric. Set aside to upward thrust overnight.
The subsequent morning, preheat oven to four hundred stages F (205 ranges C). Grease two 10 inch spherical cake pans. Divide dough in half of, form into round loaves, and area into prepared pans. Brush the tops with overwhelmed egg.
Bake at 400 stages F (two hundred ranges C) for 15 mins, then decrease temperature to 350 stages F (a hundred seventy five levels C) and bake for some other 40 mins, or until the pinnacle is golden brown and the loaves sound hollow while tapped on the lowest.

Notes :

Five pounds of flour equals 17 three/four cups.

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