Virginia Lima's Portuguese Sweet Bread

Virginia Lima's Portuguese Sweet Bread
Virginia Lima's Portuguese Sweet Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup milk

  • 2

    packages (4 1/2 teaspoons) quick-rising yeast

  • 1/2

    cup water, warmed to 110 degrees

  • 1

    cup plus 1 tablespoon sugar, divided

  • 5 1/2 to 6

    cups flour

  • 1/2

    cup butter

  • 2

    teaspoons salt

  • 3

    eggs, beaten

  • 2

    tablespoons whiskey or 1 teaspoon lemon extract

  • 1

    egg, beaten, for glaze

Directions

Set the oven rack in the middle position. Preheat the oven to 350 degrees. Coat two 9-inch cake pans with vegetable spray or butter. Warm milk in microwave for 40 seconds on low. Set aside. Dissolve yeast in warm water. Add 1 tablespoon of the sugar and set in a warm place to proof, about 10 minutes. Mixture will bubble when yeast is proofed. Mix 5 1/2 cups of the flour, 1 cup of the sugar and the butter and salt in the bowl of a standing mixer fitted with the paddle attachment. Add eggs. Add yeast mixture and whiskey or lemon extract. Add up to 3/4 cup milk gradually, continuing to work the dough. If dough continues to be sticky, add remaining 1/2 cup flour until dough firms up. Change to the dough hook and continue to knead for 5 minutes at medium speed. Butter a large bowl. Place dough in bowl and turn it so that all surfaces have a film of butter. Put in a warm place and allow to rise until double in size, about one hour. Punch down dough and divide in half. Shape into 2 rounds, using a little flour if necessary. Place in cake pans and let rise for 30 minutes. Make slit on top. Brush with beaten egg. Bake 40 to 45 minutes, or until crust is golden brown. Cool on rack. Slice bread with a serrated knife. Store in a plastic bag when completely cool.

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