Makes 2 loaves
Up and down the northeastern seaboard of the United States are fans of this melt-in-your-mouth Portuguese bread.
2 pkgs active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 tsp salt
1/2 cup margarine or butter, softened
5 1/2 cups flour (up to 6 cups possibly)
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar,
salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in
enough remaining flour to make dough easy to handle. Turn dough onto
lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place in greased bowl. Turn greased side up. Cover and let rise in warm
place until double, 1 1/2 to 2 hours. (Dough is ready if indentation
remains when touched)
Punch down dough and divide into halves. Shape each half into a round,
slightly flat loaf. Place each loaf in greased round 9×1 1/2-inch layer
cake pan. Cover and let rise until double, about 1 hour.
Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle
with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45
Snail Loaves (Caracois): After dividing dough into halves, roll each
half into a rope about 25×1 1/2-inches. Coil each to form a snail shape
in greased round 9-inch layer cake pan. Proceed as directed.