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Ingredientes
- 2 pkt active dry yeast
- 1/4 c. hot water (105 to 115F)
- 1 c. lowfat milk scalded, then cooled
- 3/4 c. sugar
- 1 tsp salt
- 3 x Large eggs
- 1/2 c. butter or possibly margarine softened
- 5Â 1/2 c. flour (5 1/2 to 6)
- 1 x egg
Direcciones
- Makes 2 loaves
- Dissolve yeast in hot water in large bowl. Stir in lowfat milk, 3/4 c. sugar, salt, 3 Large eggs, margarine and 3 c. flour. Beat till smooth. Stir in sufficient remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead till smooth and elastic, about 5 min.
- Place in greased bowl. Turn greased side up. Cover and let rise in hot place till double, 1 1/2 to 2 hrs. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise till double, about 1 hour.
- Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 tsp. sugar. Bake till loaves are golden, 35 to 45 min.
- SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25x1 1/2-inches. Coil each to create a snail shape in greased round 9-inch layer cake pan. Proceed as directed.
- NOTES : Up and down the northeastern seaboard of the United States are fans of this heat-in-your-mouth Portuguese bread.
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