This is a very old recipe for Portuguese sweet bread The dough for this egg bread is prepared the night before left to rise overnight and then baked the following morning in round cake pans
Prep Time
13 hrs 30 mins
Dificult
Medium
Servings
15 hrs
Ingredients
Instructions
In a small bowl
dissolve yeast in warm water. Let stand until creamy
about 10 minutes.
In a medium bowl
beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast
the egg and sugar mixture and the cooled
melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic
about 15 minutes. Place into a well oiled bowl
and cover with a damp cloth. Set aside to rise overnight.
The next morning
preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half
shape into round loaves
and place into prepared pans. Brush the tops with beaten egg.
Bake at 400 degrees F (200 degrees C) for 15 minutes
then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes
or until the top is golden brown and the loaves sound hollow when tapped on the bottom.
Editor's Note:
Five pounds of flour equals 17 3/4 cups.