|
Portuguese Easter Bread
This is an individual serving version of the sweet yeast bread with
an egg baked in it.
1 package dry yeast
1/4 cup warm water
1 cup granulated sugar
1 cup milk, scalded
4 tablespoons butter
1 teaspoon salt
3 eggs, beaten
5 cups unsifted flour
1 to 2 cups unsifted flour
6 eggs in shell, at room temperature
Egg white
Dissolve yeast in warm water. Mix together sugar, hot milk, butter
and salt. Stir until butter melts. Cool until lukewarm.
Beat in beaten eggs and yeast mixture. Next, beat in flour until
smooth. Turn onto a floured board and knead until smooth and
elastic, adding as much flour as needed. Place in buttered bowl.
Cover and let rise in warm place (80 to 85 degrees F) until double
in bulk.
Punch down dough and divide in sixths. Punch off one fourth of each
and set aside.
Shape dough balls into flat cakes one fourth inch thick. Gently
press an egg in each. Form each piece of dough that was set aside,
make two ropes each 6 inches long. Place over egg to form a cross.
Pinch ends to underside of cake with aluminum foil, make 6 collars
in the form of rings, each 6 inches across and 3/4 inch high. Place
rings 1 inch apart on baking sheet. Place dough in collars and let
rise until double. Bake in preheated 350 degrees F oven for 10
minutes. Brush with egg white mixed with 2 tablespoons water. Bake
10 minutes more until golden.
|
