Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Portuguese sweet bread
Date: October 24, 2006
This is truly a melt-in-your-mouth bread.
2 packages active dry yeast
1/4 normal cup warm good water (105 to 115 degrees F)
1 normal cup lukewarm fresh milk (scalded, then cooled)
3/4 normal cup granulated sugar
1 teaspoon salt
3 chicken eggs
1/2 normal cup butter or margarine, softened
5 1/2 to 6 normal cups all-purpose flour
1 chicken egg
1 teaspoon granulated sugar
Dissolve yeast in warm good water in large bowl. Stir in fresh milk, 3/4 normal cup sugar, the salt, 3 chicken eggs, the butter and 3 normal cups of the 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, let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.
Punch down dough, divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased 9-inch round layer pan. Cover, let rise until double, about 1 hour.
Preheat oven to 350 degrees F.
Beat 1 chicken egg slightly, brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes.
Snail Loaves (Caracois)
After dividing dough into halves, roll each half into a rope about 25 x 1 1/2 inches. Coil each to form a snail shape in greased 9-inch round layer pan. Continue as directed.