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Sweet: Portuguese Sweet Bread

Source of Recipe

Mary Grace Deschenes
Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool.

Soften 1 package or 1 cake yeast in 1/4 cup warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 teaspoon mace and 1/2 teaspoon lemon extract (optional); stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky.

Turn onto floured surface and knead until smooth and elastic. When it's a round ball and feels as smooth as a baby's behind, it's OK.
Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator.

When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours.


Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour.


Bake at 400 degrees F for 10 minutes, then reduce heat to 375 degrees F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack.