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*
A Recipe for
Broa Doce (Sweet Portuguese Bread)
Herb Tip |
Hungry men think the cook lazy. |
| Anonymous |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This Recipe for Broa Doce (Sweet Portuguese Bread) is one of thousands in the Recipes-to-go Bread Cookbook.
He who lives by the sword eats with bloody hands. |
| Anonymous |
If you enjoy this Broa Doce (Sweet Portuguese Bread) Recipe - you should enjoy the recipe collections you can find on the websites below:
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This is a recipe for Broa Doce (Sweet Portuguese Bread) from the recipe cookbook of Recipes-to-go (Bread)
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
* 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
Serves: 1
Broa Doce (Sweet Portuguese Bread) Recipe brought to you by Recipes To-Go