Broa Doce Sweet Portuguese Bread

Ingredients

1/4 cup butter or margarine, melted 3/4 cup 1% milk 1/3 cup granulated sugar 1 package active dry yeast 2 each eggs, room temperature 3 cup to 3-1/4 cups flour 1/2 tsp salt 1 each egg yolk 2 tbsp water 1 tbsp coarse or raw sugar*	Advertisements

Preparation
 
* Coarse or raw sugar is available in specialty stores.

Melt butter in saucepan on stovetop. Add milk and sugar; stir well
and heat to 110 degrees F, slightly more than lukewarm.

Pour into mixing bowl, stir in yeast to dissolve and let stand 10
minutes. Beat in eggs, then gradually beat in flour mixed with salt.
Knead dough until smooth and elastic on lightly floured surface.
Cover with a damp towel and let rise until doubled.

Punch dough down, shape into a 7-inch round. Place in greased 9-inch
cake pan. Beat egg yolk with water and brush over dough; sprinkle
with coarse or raw sugar. Cover with damp towel and let rise in a
warm place until doubled.

Preheat oven to 350 degrees F. Bake 45 to 50 minutes, or until well
browned and hollow sounding when tapped lightly. Cool on rack. Serve
warm or toasted. To serve, cut bread into quarters, then slice each
quarter into five slices, each about 1-inch thick.

Makes one 9-inch round loaf

PER SERVING of 1/20th of a loaf
Calories: 119
Protein: 3 grams
Fat: 3 grams
Cholesterol: 39 mg
Carbohydrate: 19 grams
Sodium: 89 mg
Exchanges: 1 starch, 1/2 fat

Source: Frances Price as published in the Oregonian FoodDay
Typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 02 Oct 96

 

 
Servings: 1

 

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