Breads, Rolls
Portuguese Sweet Bread
Recipe By: Frances Medeiros and Marjie Boozam
Source: Show: FoodNation With Bobby Flay Episode: Mystic, CT
Source URL:
http://www.foodnetwork.com/
URL:
https://nalbone.us/recipes/
Servings: 30
Yield: 5-7 loaves
Preparation Time: 0:10
Inactive Prep Time: 0:06
Cook Time: 1:00
Start to Finish Time: 1:16
Difficulty: Medium
Ingredients
- 3 yeast cakes
- 1/2 cup warm water
- 2 cups warm milk -- (nonfat milk or scalded whole milk slightly
cooled)
- 5 pounds flour
- 1 teaspoon salt
- 1 dozen fresh eggs -- room temperature
- 3 1/2 cups sugar
- 3 tablespoon lemon juice
- 1/2 pound butter -- melted
- 2 tablespoons salt
- 1 egg -- beaten
Directions
- Dissolve 3 yeast cakes in 1/2 cup warm water, (not hot). Add 2 cups warm, nonfat milk (or scalded whole milk slightly cooled) and 3 cups flour, and 1 teaspoon salt. Whisk together and set aside to proof yeast.
- In a separate bowl, add 1dozen fresh eggs, sugar, and lemon juice. Beat well and then add melted butter.
- Add yeast mixture, the remaining flour and 2 tablespoons of salt. Mix well and let rest for 10 to 20 minutes.
- Continue mixing until dough begins to pull away from bowl or knead with greased hands until dough pulls away from your hands. This takes a while and the dough is sticky unlike bread dough. Place in greased bowl and cover to let rise to double, about 1 to 3 hours.
- Punch down, turn over, and let rise to double a second time.
- Carefully break away about 2/3 pound of dough at a time, rolling dough into a nice loaf shape and place into greased loaf pans. This should make about 5 to 7 nice loafs. Let rise until double in the pans for a third rising.
- Make two to three 1/4-inch slits on the top of each loaf and then brush tops with 1 beaten egg mixed with 1 tablespoon of water.
- Bake at 325 degrees F for about 10 minutes and then reduce heat to about 300 degrees F for another 25 to 30 minutes.
- Remove loaves from the oven and lay them on their side on a rack for a couple of minutes before removing from the pan.
Cook's Note: With this recipe we also make braids and sometimes add dried fruit and glaze the tops lightly with icing.
Copyright: © 2006 Scripps Networks, Inc. All rights reserved.
Per Serving (excluding unknown items): 464 Calories; 10g Fat (18.7% calories from fat); 11g Protein; 82g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 601mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutr. Assoc. : 0 0 0 0 0 3218 0 0 0 0 0