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Recipe Category: Portuguese
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Ingredients
- 2 tbsp. each sugar & butter or shortening
- 1 c. each scalded milk & hot water
- 1 env. dry yeast or 1 cake of yeast
- 1/4 c. warm water
- 2 1/2 tsp. salt
- 6 1/2 c. flour
Method
- Put sugar and butter or shortening with the salt in a bowl and pour them over the scalded milk and hot water
- Let mixture cool to lukewarm
- In another bowl dissolve the dry yeast or cake of yeast in 1/4 cup warm water and add it to the first mixture
- Stir in 3 cups flour, beat well and stir in 3 1/2 cups more flour
- Put the dough on floured board and knead it well, folding the edges of dough toward the center and pressing it down
- Repeat the motion until dough no longer adheres to board and is smooth and full of bubbles
- Put dough in bowl, cover it and leave it in warm place for about 1 hour, or until it has doubled in bulk
- Cut it down to its original bulk by kneading and letting it rise again for about 1 1/2 hours
- Shape the dough into loaves and put them in greased loaf pans, 5″x10″, filling each tin half full
- Let dough rise again until it is doubled in bulk
- Bake loaves in very hot oven, 450 degrees for 10 minutes, lower heat to moderate, 350 degrees and bake them for about 30 minutes longer or until bread shrinks from sides of pan
- Turn out the loaves and let them cool
- Slice bread as thinly as possible with sharp saw-toothed bread knife and spread with softened sweet unsalted butter
Full List of Portuguese Recipes
Full List of Bread Recipes
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