MANNY'S PORTUGUESE BREAD
FROM MY GOOD FRIEND, JOHN PEDROSO, ESCONDIDO, CA. (Makes 4 loaves)

3 PKGES. DRY YEAST
PINCH OF SUGAR
1/4 C. WARM WATER

2 C. SUGAR

6-7 C. FLOUR

1 TSP. SALT

1 C. LUKEWARM MILK

1 DOZ. EGGS

1/2 LB. UNSALTED BUTTER, CUT SMALL AND ROOM TEMPERATURE

1 EGG BEATEN

2 T. UNSALTED BUTTER

 

 

 

IN A SMALL BOWL SPRINKLE YEAST AND PINCH OF SUGAR ON WARM WATER. ALLOW TO STAND
2-3 MINUTES.
STIR TO DISSOLVE THE YEAST COMPLETELY.
SET BOWL IN WARM, DRAFT-FREE PLACE AND ALLOW MIXTURE TO DOUBLE IN VOLUME. 5-8 MINUTES.
IN A DEEP MIXING BOWL, COMBINE 2 C. SUGAR, 4 C. FLOUR AND SALT.
MAKE A WELL IN CENTER, POUR IN YEAST AND MILK AND DROP IN THE DOZEN EGGS.
WITH LARGE SPOON, GENTLY STIR TOGETHER THEN BEAT VIGOROUSLY UNTIL ALL ARE WELL COMBINED.
BEAT IN 1/2 LB. BUTTER AND ADD UP TO 2 OR THREE CUPS OF FLOUR, 1/2 C. AT A TIME, USING AS MUCH AS NECESSARY UNTIL THE DOUGH CAN BE GATHERED INTO A SOFT BALL.
WORK FLOUR IN WITH YOUR FINGERS.
PLACE BALL OF DOUGH ON LIGHTLY FLOURED SURFACE AND KNEAD IT FOR ABOUT 15 MINUTES, UNTIL SMOOTH AND ELASTIC.
SHAPE DOUH INTO A BALL AND PLACE IN A LARGE LIGHTLY BUTTERED BOWL.
DUST WITH FLOUR AND COVER WITH A DRY TOWEL.
SET IN WARM DRAFT-FREE PLACE FOR 45 MINUTES TO AN HOUR UNTIL DOUGH IS DOUBLED IN BULK.
WITH A PASTRY BRUSH COAT THE SIDES AND BOTTOMS OF FOUR 9"PIE PANS. USE ABOUT 2 T. OF UNSALTED BUTTER.
PUNCH THE DOUGH DOWN WITH ONE BLOW OF YOUR FIST.TRANSFER IT TO A LIGHTLY FLOURED SURFACE AND LET IT REST FOR 10 MINUTES.
DIVIDE DOUGH INTO FOUR EQUAL PARTS.
PAT EACH ONE INTO A FLATTENED, ROUND LOAF ABOUT 8 INCHES IN DIAMETER.
PLACE IN PIE PLATES AND ALLOW TO RISE IN A WARM PLACE ABOUT 40 MINUTES UNTIL DOUBLED IN SIZE.
PREHEAT THE OVEN TO 350o
WITH A PASTRY BRUSH, COAT THE TOPS AND SIDES OF LOAVES WITH BEATEN EGG.
STAGGER PANS IN OVEN IF POSSIBLE SO ONE LOAF IS NOT DIRECTLY ABOUVE THE OTHER. IF YOU HAVE TWO OVENS, THAT'S BETTER.
BAKE ABOUT 1 HOUR UNTIL CRUSTS ARE GOLDEN BROWN.
COOL ON RACKS.