PORTUGUESE SWEET BREAD - PAO DOCE
I found this recipe when I was looking for recipes to be posted for ZWT5. It is from the New Betty Crocker International Cookbook. So soft and light!
Provided by Leahs Kitchen
Categories Yeast Breads
Time 4h35m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420.6, Fat 12.8, SaturatedFat 7.1, Cholesterol 102.2, Sodium 356.8, Carbohydrate 65.4, Fiber 2.3, Sugar 15.6, Protein 10.8
PAO DOCE (PORTUGUESE SWEET BREAD)
Make and share this Pao Doce (Portuguese Sweet Bread) recipe from Food.com.
Provided by Laniakea
Categories Yeast Breads
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
- Mash potato and measure out 1/2 cup.
- Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk.
- Scald milk, add salt and cool to lukewarm.
- Melt butter and cool.
- In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
- Remove 1 Tbsp of eggs to use for brushing tops of loaves.
- Gradually beat in sugar, then melted butter.
- Combine egg and yeast mixtures.
- Blend thoroughly.
- Add 1 1/3 cups of the flour and 1/4 cup milk.
- Beat until completely mixed.
- Add another 1 1/3 cups flour and beat till blended.
- (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
- Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
- Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
- Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
- Brush loaves with beaten eggs.
- Bake for 35-45 minutes or until brown and done. They may be frozen.
- * Additional flour may have to be added to make a soft dough.
- Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -
PORTUGUESE SWEET BREAD (PAO DOCE) RECIPE - (5/5)
Provided by á-5623
Number Of Ingredients 12
Steps:
- Procedure: Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done.
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