Portuguese Bread (2 round loaves)

By Addie

"Having some Nantucket blood in me, I have to include Portuguese bread. We serve this warm with butter. This is especially good with clam chowder or lobsters, and for sandwiches too."

Ingredients

• 2 tablespoons sugar
• 3 teaspoons salt
• 6 tablespoons vegetable shortening
• 1 cup boiling water
• 1 package dry yeast
• 1 cup warm water
• 6 cups flour, divided use
• Olive oil
• Butter (for serving)

Preparation

Step 1

Place sugar, salt and shortening in a bowl. Add 1 cup boiling water. Cool to lukewarm.

Dissolve yeast in 1 cup lukewarm water. Add to lukewarm sugar and shortening mixture. Add 3 cups of the flour and beat until smooth. Gradually add remaining flour. Knead the dough.

Grease a bowl with olive oil. Place the dough in the bowl and put in a warm spot until dough is doubled in size.

Punch down the dough and divide in half. Shape each into a round loaf and put on an oiled cookie sheet. Cover and let rise until doubled.

Bake at 400 degrees F until golden.

Makes 2 loaves
Source: Chesapeake's Bounty by Katie Moose