Portuguese Sweet Bread IV So Tasty

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Portuguese Sweet Bread IV

"This is an unique recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who become from Sao Miguel within the Azores. This recipe could be very huge; you could need to divide it in 1/2."

Ingredients :

3 cups milk
1 cup butter
1/2 cup shortening
5 cups white sugar
three (.25 ounce) applications energetic dry yeast
1/2 cup heat water (one hundred ten levels F/forty five degrees C)
12 eggs, beaten
16 cups all-purpose flour
1 egg
2 tablespoons water

Instructions :

Prep : 10M	Cook : 72M	Ready in : 35M

Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir till melted. Place sugar in a totally huge bowl, pour milk over sugar and stir till sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into heat water.
Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all the flour into the milk/eggs/sugar mixture; stir well to mix. When the dough has pulled together, flip it out onto a gently floured floor and knead till easy and elastic; approximately eight mins. Lightly oil a large bowl, region the dough in the bowl and turn to coat with oil. Cover with a humid cloth and allow upward thrust in a warm region until doubled in quantity, approximately 1 hour. Deflate dough and let rise again till doubled, approximately forty five minutes.
Deflate the dough and turn it out onto a gently floured surface. Divide the dough into six equal pieces and shape into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a moist cloth and permit rise until doubled in quantity, about 40 mins. Preheat oven to 325 levels F (165 ranges C).
In a small bowl, beat collectively 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to half-hour, or until bottom of loaves sound hole when tapped.

Notes :

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