Emeril Lagasses Portuguese Sweet Bread Food

PORTUGUESE SWEET BREAD - PAO DOCE

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour.
• Beat until smooth.
• Stir in enough of the remaining flour to make the dough easy to handle.
• Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
• Place in a greased bowl and let rise in a warm place until it is double in size - about 1 to 1 1/2 hours.
• Punch down dough and divide in half.
• Shape each half into a round slightly flat loaf.
• Place each loaf into a well greased round 9" x 1 1/2" pan.
• Cover and let rise until double (a/b an hour).
• Heat oven to 350°F.
• Beat 1 egg and brush over tops of loaves.
• Sprinkle with 1 teaspoon of sugar.
• Bake until loaves are golden brown, about 35-45 minutes.

MASSA SOVADA - PORTUGUESE SWEET BREAD

Steps:

• In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes.
• Scald milk and stir in sugar, butter and salt. Stir until butter is melted.
• Combine cinnamon and flour.
• Add half the flour to the milk and mix until smooth.
• Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes.
• Knead raisins in at this point, if using.
• Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours.
• Punch dough down and divide in half.
• Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours.
• Preheat oven to 350 degrees.
• Beat remaining egg. Brush tops of loaves with egg.
• Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom.
• Cool on wire racks.

PORTUGUESE SWEET BREAD

Steps:

• Sprinkle yeast into 1/2 cup warm water and let activate.
• Combine all ingredients and knead well.
• Cover with a dry towel and let rise until doubled.
• Divide into 3 round loaves and placed in greased round cake pans.
• Let rise, brush tops with beaten egg and bake at 350F degrees 30-40 minutes .

SWEET BREAD

Steps:

• In measuring cup, dissolve 1 tsp. sugar in lukewarm water
• sprinkle in yeast and let stand for 10 minutes, or until frothy.
• In large bowl, beat eggs, salt and remaining 3/4 cup sugar for 2 minutes, or until foamy.
• Stir yeast mixture vigorously with fork and stir into egg mixture.
• Stir in milk and gradually beat in flour.
• Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
• Return dough to bowl and gradually add butter.
• Continue kneading until all butter is blended into dough.
• Place in lightly greased bowl, turning to grease all over.
• Cover and let rise in draft-free place for 1 hour.
• Punch down dough; turn out, divide into four portions and form each portion into a ball.
• Knead each ball for 10 minutes, or until smooth and elastic.
• Cover dough and set aside on well-floured board or counter top for 1 1/2 to 2 hours, or until dough looks slightly puffy and surface is crusty.
• Place dough on well greased baking sheet or 9" round pans and bake in 325F oven for 25 minutes, or until golden on top.
• Turn off heat and leave bread in oven for 10 minutes, or until browned all over.
• Transfer to wire rack to cool.
• Place 1 tsp. butter on each loaf and brush to coat top. Blot off excess with paper towels.
• Makes four 9-inch breads.