Name: Portuguese Sweet Bread
Ingredients: 2 pkg active dry yeast; 1/4 cup warm water (105 to 115F); 1 cup lukewarm milk (scalded, then cooled); 3/4 cup sugar; 1 t salt; 3 eggs; 1/2 cup margarine or butter, softened; 5 1/2 to 6 cups flour; 1 egg

Portuguese Sweet Bread

Ingredients

2 pkg active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 t salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 to 6 cups flour
1 egg

Instructions

(PAO DOCE). Makes 2 loaves. 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.