Poruguese Sweet Bread by Kathyd

[BakerAunt]

Portuguese Sweet Bread
Submitted by kathyd on February 08, 2003 at 11:32 am

This is my favorite sweet bread recipe. At Easter time I braid it and put in colored eggs. This is the bread I grew up on - I remember sitting and eating this with my Grandfather when I was little.

3/4 cup evaporated milk, or whole milk
3 Tbsp unsalted butter, cut into small pieces
2 large eggs, slightly beaten
1/2 tsp lemon flavoring
1 Tbsp vanilla extract
6 Tbsp sugar
1 tsp salt
3 3/4 cup King Arthur All-Purpose Flour
2 tsp instant yeast

Place all ingredients into the pan of your bread machine and program the machine for the dough setting. Watch this dough carefully as it can sometimes be too soft and you'll have to add a bit more flour. This dough should be very soft and tacky to the touch.

When the dough cycle is done take the dough out and shape into a braid or a wreath. Traditional Easter bread is a round loaf with colored eggs in the center. Cover and let rise about 1 1/2 hours.

Bake in 350 degree oven for about 30-35 minutes until done. I usually check the temp and look for 190-200 degrees. If this bread starts to get too dark you may loosely cover it with foil to finish baking.

This loaf is a slow riser but gives wonderful oven spring. Enjoy!

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