White Active Portuguese Sweet Bread

White Active Portuguese Sweet Bread

Ingredients:
3 cups milk
1 cup butter
1/2 cup shortening
5 cups white sugar
3 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
12 eggs, beaten
16 cups all-purpose flour
1 egg
2 tablespoons water

Directions:
Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir
until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar
dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water.
Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the
milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn
it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with
a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate
dough and let rise again until doubled, about 45 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six
equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf
pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40
minutes. Preheat oven to 325 degrees F (165 degrees C).
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In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen
loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound
hollow when tapped
PANDESOL SWEET BREAD
PRE HEAT OVEN 300 F 20 MINUTE BAKE TIME
PRIOR TO COOKING, MIX AND LET STAND FOR 15 MINUTES:
STARTER
5 Tablespoons Yeast
1/2 Teaspoon sugar
1/2 Warm water
MIX IN A WIDE CONTAINER:
DOUGH
1 Stick Butter Melted
1 Cup Sugar
1 1/2 Teaspoons Salt
2 Eggs
1 Cup Warm Water
1 Cup Fresh Milk (warm)
( 2 cups Corn Flake Crumbs ) this is separate from others. Roll Dough in this.)
Add STARTER to the DOUGH mixture. Slowly and stir in up to 9 Cups Flour. Make a
dough and let stand for 1 1/2 to 2 hours time. Till doubled.
Cut Dough in half and form a roll of each. Cut in 4 bun size lengths. Let stand and rise
for another 1 1/2 hours until double again.
Bake for 20 minutes or until bread is soft and golden brown in color.
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CHOCOLATE RAISIN BREAD
BAKE 350 DEGREES FOR 30 MINUTES.
4 1/2 CUPS BREAD FLOUR
1 CUP STARTER
5 TABLESPOONS YEAST
1/2 CUP COCOA POWDER
1/3 CUP BROWN SUGAR
3 TABLESPOONS SUGAR
1 1/2 CUPS SWEET WHOLE MILK
2 TABLESPOON MOLASSES
3 TABLESPOONS BUTTER
1 TEASPOON SALT
1 CUP RAISINS
IN A PAN HEAT THE MILK, BROWN SUGAR, MOLASSES, SALT TO A TEMP VERY WARM TO THE
TOUCH. 120 DEGREES.
IN A LARGE BOWL ADD 2 CUPS FLOUR, YEAST, COCOA POWDER,
3 TABLESPOONS SUGAR.
STRI TO MIX EVENLY.
WHEN MILK HAS REACHED VERY WARM STATE, POUR INTO THE BOWL WITH THE FLOUR
MIXTURE. USING WIRE WHISK TO MIX WELL. BEAT FOR 3 MINUTES TO EXCITE THE YEAST.
ADD 1 CUP STARTER HERE AND MIX AGAIN FOR ANOTHER 2 MINUTES VIGEROUSLY.
SIFT ANOTHER CUP FLOUR IN AND MIX WITH A SPOON. ADD ANOTHER CUP FLOUR AND START
THE KNEEDING.
KNEED FOR ABOUT 15 MINUTES. BREAD SHOULD HAVE A FIRM BUT MOIST TEXTURE, WITH A
NICE SHEEN ON IT.
PLACE A SMALL AMOUT OF OIL IN THE BOWL, SET BREAD IN AND TURN ONCE TO COAT. AND
ALLOW TO RISE FOR AN HOURS TIME. TIL DOUBLED IN SIZE.
PUNCH DOWN AND ADD THE RAISINS. LET REST FOR 5 MINUTES WHILE YU OIL PANS YOUR
USING.
FOR THIS BATCH I USED 2 LARGE BREAD PANS. I ROLLED THE BREAD ON THE COUNTER TO A
LENGTH OF THE PAN. CUT LENGTHWISE DOWN THE MIDDLE AND SET EACH ON A BREAD PAN.
COVER AND LET RISE AGAIN FOR ANOTHER 30 MINUTES, TIL DOUBLE./
BAKE FOR 30 MINUTES, OR UNTIL WHEN TAPPED WITH A KNIFE BREAD HAS HOLLOW SOUND.
REMOVE FROM OVER AND PAINT ON MILK TO THE TOPS. HARD CRUST WILL BECOME SOFT
WHEN IT COOLS. FOR A CRUNCHY CRUST, DO NOT PAINT WITH MILK BATH. FOR A SHINY TOP
BEFORE BAKING BRUSH WITH A EGG WHITE WASH. THEN BAKE AS NORMAL. TOPS WILL HAVE A
NICE CRISP SHINE.
MAKES A EXCELLENT BREAKFAST BREAD.
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Prickly Pear fruit rivals the wild berries of the Northwest in their sheer pervasiveness and
abundance. The tender, sweet fleshy buds have a unique and marvelous flavor. The fruits are so
delicious that early Spanish explorers sent samples back to Europe where they quickly caught on
and remain popular to this day, especially in Italy.