Portugese Sweet Bread (Santos) Recipe




Portugese Sweet Bread (Santos) Ingredients

2 pkgs. yeast
1 cup milk
1/2 cup warm water
1 tsp salt
1 cup sugar
2 oz butter or margarine
3 beaten eggs
7 cup flour

A Recipe for
Portugese Sweet Bread (Santos)

 

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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.

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Portugese Sweet Bread (Santos)

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)






Portugese Sweet Bread (Santos) Directions

Preheat oven to 350 degrees F. Combine yeast, water & 1 teas. sugar;
let stand 5 minutes. Beat eggs in large bowl. In small pan, combine
milk, salt, butter and sugar; stir over low heat until milk is warm
(butter may not be melted). Gradually stir in egg, then beat in 3
cups flour; add yeast and heat until smooth. Gradually add enough
remaining flour to make dough; turn on to lightly floured board and
knead 8 to 10 minutes. Place in greased bowl, cover, let rise until
doubled in bulk (1-1/2 hours). Form into 4 small loaves (I usually
use cake pans for baking the bread.). Let rise until doubled or at
least an hour. Bake at 350 degrees for 20 minutes. Cool on rack.

Posted By Ruth_Santos@brown.edu (Ruth Ann Santos) On rec.food.recipes
or rec.food.cooking Submitted By MARK ALEXANDER
<MARK@ALEXR.DEMON.CO.UK> On 07 MAR 1995 1836 GMT

Serves: 1

 

 

 

 

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Portugese Sweet Bread (Santos) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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