| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Portuguese | Bread | 24 | Servings |
INGREDIENTS
| 2 | pk | Active dry yeast |
| 1/4 | c | Warm water (105 to 115f) |
| 1 | c | Lukewarm milk (scalded; then cooled) |
| 3/4 | c | Sugar |
| 1 | ts | Salt |
| 3 | Eggs | |
| 1/2 | c | Margarine or butter; softened (up to) |
| 6 | c | Flour |
| 1 | Egg |
INSTRUCTIONS
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups 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 and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and 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 25x1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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