Portuguese Easter Bread
Votes: 3
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A detailed recipe for making homemade bread with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of milk
- 1 teaspoon of salt
- 225 g of pork fat
- 3 packs of dry yeast
- 2.3 kg of wheat flour
- 1/2 cup warm water
- 12 eggs
- 4 tbsp. sugar
- Zest of 1 lemon
- Egg for greasing
- 5 raw eggs for garnishing each loaf (optional)
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Cooking the dish according to the recipe:
- In a saucepan, combine milk, salt and lard and bring to a boil.
In a small bowl, combine yeast, 1 cup flour, and 1/2 cup warm water.
In a large bowl, combine the eggs, sugar, and lemon zest and whisk thoroughly. Add the milk mixture, yeast, and remaining flour and mix thoroughly. Let the dough rise, kneading it 6 times every 30 minutes. The dough should rise for 6 hours. - Prepare 5 round loaf pans by greasing them with butter or shortening. Divide the dough among the pans (fill them halfway). Punch down the bread and let it rise again to the top of the pan. Place 5 eggs on top of the dough.
Preheat oven to 180°C. Brush the surface with beaten egg and bake for about an hour until golden brown.
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