Portuguese Sweet Bread
2 packages active dry yeast
1/2 cup warm water (105-115 degrees Farenheit)
1 cup milk
1/2 cup butter or margarine
2 teaspoons salt
1 1/2 cups sugar
8 to 9 cups all-purpose flour
Sprinkle yeast into water in large bowl. Scald milk, add butter
and salt and cool to lukewarm. Meanwhile, beat eggs and sugar until light.
Add milk mixture to eggs, then stir into yeast mixture. Gradually beat
in 3 cups of flour with a wooden spoon. Stir in enough additional flour
to make a soft dough that is workable and leaves the side of the bowl.
Turn dough out onto a lightly floured board and knead for about 10 minutes,
adding additional flour as necessary. Knead until dough is smooth and
elastic. Put dough in lightly greased bowl, turn once to grease top. Cover
and let rise in warm, draft-free place for 1 to 1 1/2 hours until doubled
in bulk. Punch down and let rest for 10 minutes.
Divide dough into thirds, and shape each into a ball. Flatten each ball
(with hands) to 8-9" in diameter. Press into 3 greased round 9"
layer cake pans. Cover and let rise for about 1 hour until doubled. Put
Baking Stone in oven. Preheat oven to 375 degrees F. Place pan on the
stone (you'll only be able to fit one pan at a time) and bake for approximately
30 minutes, or until well browned. Brush with melted butter while still
hot. Cool. Makes three round loaves.