Portuguese Sweet-Bread 22 Recipe

Portuguese Sweet-Bread 22 – all the flavors of Portugal – a melting pot of Mediterranean cultures. Explore the influences on the Portuguese cuisine and embrace the spices and ingredients typical of Mediterranean including Sweet-Bread

Sorry for the lack of pictures for this Sweet-Bread 22 – coming asap.

Sweet-Bread 22 Ingredients

Portuguese Sweet-Bread 22

  • 1 1/2 c. milk, scalded, then cooled
  • 1/4 lb. (1 stick) butter
  • Grated rind of 1 lemon
  • 2 pkgs. granulated dry yeast
  • 1/2 c. warm water
  • 2 1/2 lbs. (10 c.) flour
  • 2 1/4 c. sugar
  • 3 lg. or 5 med. eggs
  • Method

  • Add butter to milk, allow it to cool, then add lemon rind.
  • In large bowl, mix yeast with warm water.
  • Add flour and sugar and cooled milk mixture.
  • Add eggs; mix well.
  • Knead until mixture leaves sides of bowl.
  • Form a ball and place on floured surface; knead for 10 minutes.
  • Let rest 5 minutes, knead again 10 minutes, let rest 5 minutes, knead 10 minutes.
  • (Sometimes I only knead it one time.)
  • Place dough in lightly greased bowl, cover and let stand overnight.
  • It will have doubled in bulk by morning.
  • Punch down.
  • Shape into four or five round bread loaves (about the diameter of a large pita bread) or into Christmas tree shapes (3 trees).
  • To shape trees, grease cookie sheet, shape 12 small balls and arrange on cookie sheet in tree shapes (1 ball for top, then a row of 2, then 3, then 4, then 2 for trunk).
  • Cover with towel and let rise 1 hour in warm place.
  • Bake at 350 degrees for about 40 minutes, until done.
  • When cool, bread may be decorated with frosting of confectioners’ sugar mixed with milk to a thin spreading consistency.
  • Sprinkle here and there with red and green sugar crystals.
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