www.cyber-kitchen.com       LYNX AND BETSIE USERS CLICK HERE   FREE Recipe Web sites Search the RecipeCircus   SEARCH MIMI'S CYBER KITCHEN SEARCH ARCHIVE   [an error occurred while processing this directive]Support our featured affiliate to keep our site free   Donate Food FREE   SEARCH JEWISH FOOD ARCHIVE MIMI'S FOOD LINKS CATEGORIES Appliance Cookery Archives of Recipes BBQ B 'n B Beverages Bizarre Bread Cheese Chocolate! Commercial Contests Cookbooks Cooking Software Cooking Videos Diabetics Ethnic Foods FAQ Food Associations Food Chat Food Humor Food Pros Fruit Greeting Cards Grocery Grow It Health Kitchen Hints Historic Holidays How To's Jewish/Kosher Kids Cookery Kitchenware Lowfat/Fat Free Mailing Lists Meat & Poultry Miscellaneous Newspaper Food Nutrition Pet Food Product Reviews Recipe Sites Restaurants Seafood Food Links Spices Sweets & Snacks Usenet Groups Vegetable Cookery Vegetarian What's New

printer friendly format   Two PORTUGUESE SWEET BREADS RECIPE #1 1 pkg active dry yeast 1/4 cup warm water 1 cup milk 1 cup sugar 1/2 cup margarine 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon lemon extract 4 eggs, beaten ~5-1/2 cups flour Soften yeast in water. Scald milk and stir in sugar, margarine, salt, cinnamon and lemon extract. Cool to lukewarm. Stir beaten eggs and yeast mixture into milk mixture, then beat in 2 cups flour. Knead in enough remaining flour to make a smooth, easily handled dough. Cover and let rise until doubled in bulk, about 1-1/2 hours. Punch down, cover and let rest 10 minutes. Divide dough in half; shape each half into a loaf, and place into a greased loaf pan. Cover and let rise until almost doubled in bulk. Bake in preheated 350F oven 35 to 40 minutes or until done. Cool on wire rack.   Makes 2 loaves. RECIPE #2 1/2 tablespoon active dry yeast 2 tablespoons warm water (105-115F) 1/4 cup milk 4 tablespoons unsalted butter 1/3 cup sugar 1/2 teaspoon salt 2-1/2 to 3 cups flour 2 eggs 1/2 teaspoon grated lemon peel 1/2 tablespoon lemon juice 1 uncooked egg in shell Dissolve yeast in warm water. Set aside 5 minutes. Heat milk, butter, sugar and salt until warm (105 to 115F). Combine 2 cups flour, milk mixture, yeast mixture, 2 eggs, lemon peel and lemon juice. Mix thoroughly. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth, about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until doubled, about 1 hour. Punch dough down. Set aside a ball of dough about 1-1/2 inches in diameter. Shape remaining dough into a round loaf and place in a greased 8" round cake pan. Cover; let rise in warm place until almost doubled, about 30 to 45 minutes. Place an uncooked egg in middle of loaf. (In Portugal, the eggs are not colored.) Press down gently to keep in place. Using reserved ball of dough, make 2 ropes each about 9" long. With ropes form a cross over egg. Bake in preheated 375F oven about 45 minutes or until done. Cool on wire rack. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.