Portuguese Sweet Bread - Hawaiian Sweet Bread

1. 1

   Dissolve yeast in warm water in large bowl.

2. 2

   Stir in milk, 3/4 cup (175 ml) sugar, salt, 3 eggs, margarine and 3 cups (700 ml) flour.

3. 3

   Beat until smooth.

4. 4

   Stir in enough remaining flour to make dough easy to handle.

5. 5

   Turn dough onto lightly floured surface.

6. 6

   Knead until smooth and elastic, about 5 minutes.

7. 7

   Place in greased bowl.

8. 8

   Turn greased side up.

9. 9

   Cover and let rise in warm place until double, 1 1/2 to 2 hours.

10. 10

    (Dough is ready if indentation remains when touched).

11. 11

    Punch down dough and divide into halves.

12. 12

    Shape each half into a round, slightly flat loaf.

13. 13

    Place each loaf in greased round 9x1 1/2-inch layer cake pan.

14. 14

    Cover and let rise until double, about 1 hour.

15. 15

    Heat oven to 350 degrees (175 C.).

16. 16

    Beat 1 egg slightly and brush over loaves.

17. 17

    Sprinkle with 1 tsp (5 ml) sugar.

18. 18

    Bake until loaves are golden brown, 35 to 45 minutes.

19. 19

    SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each

20. 20

    half into a rope about 25x1 1/2-inches.

21. 21

    Coil each to form a snail shape

22. 22

    in greased round 9-inch layer cake pan.

23. 23

    Proceed as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.