Portuguese Easter Sweet Bread
RSMcC III
bread with the whole eggs (whole, shell and all) baked in the loaf. Anyone
have the recipe for this or help on doing this?
Janet Bostwick
"RSMcC III" <dunv...@swbell.net> wrote in message
news:9DSe8.1058$1f5.49...@newssvr12.news.prodigy.com...
haven't found the one I was looking for, but did find this. Read this
carefully, apparently my husband and dog think I can do 3 things at the same
time I type.
Janet
Portuguese Sweet Bread
2 packages yeast, active dry or compressed
1/4 cup warm water (lukewarm for compressed yeast)
1 cup sugar
1 cup milk, scalded and still hot
1/4 cup (1/8 lb.) butter
1 teaspoon salt
3 eggs, well beaten 6-7 cups regular all-purpose flour (sift before
measuring)
6 cold hard-cooked eggs (omit if making rolls)
Dissolve yeast in warm water. In a large bowl, mix together sugar, hot
milk, butter, and salt; stir until butter melts. When cooled to lukewarm,
beat in eggs and yeast mixture. Gradually beat 5 cups of the flour into
liquid, blending until smooth.
Flour a board heavily with part of the remaining flour. Turn soft dough out
onto board, and sprinkle dough with more flour. Knead until very smooth and
small air-filled blisters form on surface of dough (about 15-20 minutes),
adding flour to board as needed. Place dough in a large buttered bowl.
Keep covered in a warm place and let rise until doubled in bulk, about 2
hours. Punch down dough. Butter hands to work with dough. This amount of
dough will make 6 small individual-size loaves or 2 pans (9-inch square
size) of rolls.
To make loaves, make a ball of dough about 2 1/2 inches in diameter. Pinch
off about 1/4 of the ball of dough and set aside. Shape larger portion into
a flat round cake about 1/2 inch thick. Place on a greased baking sheet and
gently press a hard-cooked egg into the center of the dough. Form the small
portion of dough into 2 round strips about 6 inches long. Cross in an X
over the egg and pinch ends to underside of loaf. Make a collar of double
thickness foil about 6 inches in diameter and 3/4 inch high. Set around the
loaf. Allow 1 inch between rings on the baking sheet.
To shape rolls, make smooth balls of dough about 1 inch in diameter and
place about 1/8 inch apart in a greased 9-inch-square pan.
Cover shaped dough lightly and set in a warm place to rise again, for about
1 hour or until almost doubled in size. Bake in a moderate oven (350 F.)
for 20 minutes, or until golden brown. Serve hot, or cool (out of pans) on
wire racks and wrap airtight (the bread freezes well). To reheat, place
cool or thawed bread in a paper bag, sprinkle bag with water and put in a
hot oven (400F) for about 10 minutes. Serve with sweet butter and fruit jam
or jelly.
Janet Bostwick
"RSMcC III" <dunv...@swbell.net> wrote in message
news:9DSe8.1058$1f5.49...@newssvr12.news.prodigy.com...
side of a favored recipe of mine. I HATE it when I do stuff like that.
This recipe takes a different approach.
Janet
From Fleischmann's New Treasury of Yeast Baking-1968
Both the Swiss and Italians prepare this coffeecake for Easter. It is a
plain bread in the form of a wreath, with colored eggs imbedded in the
dough. The baked ring seems to have eggs resting in a nest.
2 1/4 to 3 1/4 cups unsifted flour
1/4 cup sugar
1 teaspoon salt
1 package Fleischmann's Active Dry Yeast
2/3 cup milk
2 tablespoons Flesichmann's Margarine
2 eggs (at room temperature)
1/2 cup mixed candied fruits
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed
melted margarine
5 colored raw eggs
confectioners' sugar frosting colored sprinkles
In a large bowl thoroughly mix 1 cup flour, sugar, salt and undissolved
Fleischmann's Active Dry Yeast.
Combine milk and 2 tablespoons Fleischmann's Margarine in a saucepan. heat
over low heat until liquid is warm. (Margarine does not need to melt. )
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour,
or enough flour to make a thick batter. Beat at high speed 2 minutes,
scraping bowl occasionally. Stir in enough additional flour to make a soft
dough. Turn out onto lightly floured board; knead until smooth and elastic,
about 8 to 10 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about
1 hour.
Combine fruits, blanched almonds and anise seed.
Punch dough down; turn out onto lightly floured board. Knead in fruit
mixture. Divide in half. Roll each piece of dough into a 24-inch rope.
Twist ropes together loosely and form into a ring on a greased baking sheet.
Brush with melted margarine. Place colored raw eggs into spaces in the
twist. Cover; let rise in warm place, free from draft, until doubled in
bulk, about 1 hour.
Bake in moderate oven (350 F.) about 30-35 minutes, or until done. Remove
from baking sheet and cool on wire rack. Frost with confectioners' sugar
frosting and decorate with colored sprinkles.
Hermit
> bread with the whole eggs (whole, shell and all) baked in the loaf. Anyone
> have the recipe for this or help on doing this?
There is a recipe for Easter Crown Bread that uses whole eggs colored
and baked in as decoration at:
http://www.night.net/easter/recipes.html-ssi
Also a recipe there for Hot Cross Buns.
Hermit
Monahan
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:u7obaok...@corp.supernews.com...
Oh Janet! Thank you SO much for posting this recipe. I had this booklet,
but lost it four years ago. This is the recipe I have made since I was a
kid baking with my Dad. This is a very good recipe. I have taken my own
creative license when adding the spices. I do not like asise seed and the
kids do not like the candied fruit, so I have changed the flavor and fruit
to that similar which I use in my german stolen recipe.
As the past few years, I tried faking this recipe using other bread recipes
and they just are not the same. My son keeps requesting the 'old bread' I
used to make. I am so excited that you found this recipe.
Thank you! Thank you!
<quickly saving this recipe to my folder so as not to loose it again>
Dianna
Sport Chick
you...it has a TON of pop up windows, including some for some porn sites. I
had to shut my computer down to make them go away (for every window I closed
4 opened).
"Hermit" <tx.j...@angelfire.com> wrote in message
news:13e47973.02022...@posting.google.com...
diddy
Thanks, you did a service, and Hermit is now in my killfile.
Sarah E. Flemming
but if you want the recipe(s) they look good (just printed them)
Sarah Flemming
sarahf...@earthlink.net
On Tue, 05 Mar 2002 16:16:04 GMT, "Sport Chick" <doc...@hotmail.com>
wrote:
Ophelia
Ophelia
"Sarah E. Flemming" <sarahf...@earthlink.net> wrote in message
news:oav98uk1l4dh8eado...@4ax.com...
ribitt
"Ophelia" <Elsi...@cableinet.co.uk> wrote in message
news:a63erh$b2lc7$1...@ID-88328.news.dfncis.de...
Hermit
Those pages are part of the Not Just for Kids! website and as
family-friendly as they come -- and completely non-commercial and
cookie free.
The main page is at http://www.notjustforkids.org .
I was once on a friend's page and had several cookies pop-up. We
never did figure out why they showed up as she did not have any
cookies on her site. When we traced them back the best we could they
had nothing to do with her or her provider. The web can be a very
strange place indeed! :-)
Hermit
"Sport Chick" <doc...@hotmail.com> wrote in message news:<8b6h8.1573$oc6.3...@news3.news.adelphia.net>...
Sport Chick
think of is that it was caused by another website I linked to (that
supposedly had free recipe software). My apologies to Hermit.
Now, can someone tell me how to REMOVE Hermit from my kill file?
"Sport Chick" <doc...@hotmail.com> wrote in message
news:8b6h8.1573$oc6.3...@news3.news.adelphia.net...