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Portugues Sweetbread

5 lbs. flour plus 3 ½ cups

8 eggs
2 Tbs. vanilla
2 tsp. yellow food color
½ lb. butter
4 cups sugar
2 tsp. salt
5 cups milk
(2 ½ cream 2 ½ cups water)
6 pkgs. yeast

Boil milk and butter till a light skim forms on top.  Set aside till lukewarm.  Mix yeast.  Set aside.  Eggs should be room temperature.  If not beat well and add vanilla, color, sugar and salt. Separately mix milk, butter, and yeast together.  Put both mixtures together and gradually add the first amount of flour.   Start to knead and fold.  Add the 3 ½ cups of flour gradually until mixture is doughy.  Cover and let rise till double in size.
Preheat oven to 325°

Grease 7-8 pie tins.  Punch down dough and divide into 7-8 loaves with greased hands.  Place in center of tins.  Cover with a towels and set in a warm place.  Let dough rise until it doubles in size.  Place in oven, two in the front top rack and two in the back second rack.  Bake for 45 minutes.  Brush top with cream for shine.  Remove from pans immediately.

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