Broa Doce (Sweet Portuguese Bread) Recipe

Ingredients

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*


Directions

* 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


Servings: 1 servings

 

 

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Categories: Bread; Breads


The History of Recipes

Academics have found proof that recipes existed back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these ancient records were just very basic hieroglyphic recipes for preparing meals.

Moving our culinary historical trip onwards, we find a couple of interesting cookery books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals prepared for the rich and powerful of the period.

When we get to the 20th century, cookbooks were increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and having more money.

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We hope you enjoy this Broa Doce (Sweet Portuguese Bread) recipe.

 


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