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 prepared the night earlier than, left to rise overnight, after which baked the following morning in round cake pans."
Ingredients :
- 2 (zero.6 ounce) desserts compressed clean yeast
- 1/4 cup heat water (one hundred ten tiers F/forty five ranges C)
- three half cups white sugar
- 6 eggs
- five kilos all-purpose flour
- 1 1/4 tablespoons salt
- eight ounces butter, melted
- four cups milk
- 1 egg, beaten
Instructions :
Prep : 30M | Cook : 24M | Ready in : 15H |
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- In a small bowl, dissolve yeast in warm water. Let stand till creamy, about 10 mins.
- In a medium bowl, beat 6 eggs and the sugar collectively till light and fluffy. Sift the flour and salt right into a massive bowl. Stir in the dissolved yeast, the egg and sugar aggregate and the cooled, melted butter. Slowly add the milk to the flour aggregate till the dough is of operating consistency. Turn dough out onto a gently floured floor. Knead till the dough is smooth and elastic, approximately 15 mins. Place right into a nicely oiled bowl, and cover with a moist material. Set apart to rise overnight.
- The subsequent morning, preheat oven to four hundred degrees F (205 stages C). Grease 10 inch spherical cake pans. Divide dough in half, form into spherical loaves, and area into prepared pans. Brush the tops with overwhelmed egg.
- Bake at four hundred degrees F (two hundred tiers C) for 15 mins, then lower temperature to 350 levels F (175 tiers C) and bake for every other forty mins, or till the pinnacle is golden brown and the loaves sound hollow while tapped on the lowest.
Notes :
- Five kilos of flour equals 17 3/four cups.
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