Portuguese sweet bread (pao doce), sometimes labeled Hawaiian sweet bread, is a staple and good for making French toast in the morning.
Ingredients:
- 2 tablespoons dry yeast (2 packages)
- 1/4 cup warm water, lukewarm
- 7 cups bread flour
- 1 teaspoon salt
- 5 eggs
- 1 cup warm milk
- 6 tablespoons melted butter
- 1-1/4 cup sugar
Preparation:
Combine the yeast, water and a pinch of sugar.
Set aside to rise.
Sift the flour and salt together in a bowl and set aside.
Beat 4 eggs in a small bowl and set aside.
Combine the warm milk and butter in a large bowl.
Beat in the sugar.
Add the yeast, then the beaten eggs and stir until well blended.
Add six cups of flour, one cup at a time, mixing as each cup is added.
When the dough is well mixed it should be soft and wet.
Place dough on a flat surface and knead for 10 minutes, adding the remaining cup of flour as the dough and surface become sticky.
Be careful to knead the dough in a consistent manner.
Place the dough into a greased bowl and cover with a towel.
Let dough rise rise in a cool spot until it has doubled in bulk.
This should take at least three hours.
Preheat oven to 350º. Push the dough down and knead lightly.
Divide dough into four equal parts and form each into a round shape.
Place each loaf on a greased baking sheet and allow to rise again until double in size.
Beat the remaining egg and gently baste the loaves.
Bake for about 30-45 minutes until golden brown.
Set aside to rise.
Sift the flour and salt together in a bowl and set aside.
Beat 4 eggs in a small bowl and set aside.
Combine the warm milk and butter in a large bowl.
Beat in the sugar.
Add the yeast, then the beaten eggs and stir until well blended.
Add six cups of flour, one cup at a time, mixing as each cup is added.
When the dough is well mixed it should be soft and wet.
Place dough on a flat surface and knead for 10 minutes, adding the remaining cup of flour as the dough and surface become sticky.
Be careful to knead the dough in a consistent manner.
Place the dough into a greased bowl and cover with a towel.
Let dough rise rise in a cool spot until it has doubled in bulk.
This should take at least three hours.
Preheat oven to 350º. Push the dough down and knead lightly.
Divide dough into four equal parts and form each into a round shape.
Place each loaf on a greased baking sheet and allow to rise again until double in size.
Beat the remaining egg and gently baste the loaves.
Bake for about 30-45 minutes until golden brown.
