Portuguese Egg Bread
Apr 21, 2005
I got this recipe from our local Bermudian newspaper 'The Royal Gazette' in the late 90's. It's really a very good recipe (tasty) and makes a nice solid loaf of bread. Great for sandwiches! I love egg bread! This recipe makes 5 loaves of bread. Since I never feel like going through the math and cutting down the recipe; I only use it when there's room in my freezer for the extra loaves. Sad, I know.
- Preparing Time: 1 hour and 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 4
bread
bake
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons salt
- 4 cups sugar
- 9 eggs
- 1 quart water (4 cups)
- 5 lbs flour
- 4 compressed yeast cakes (pkgs.)
- 1/2 pound margarine (2 sticks)
- 1/2 pound crisco (1 cup)
- 1 quart milk (4 cups)
- Carbohydrate 613.40924141625 g
- Cholesterol 2416.0064659 mg
- Fat 159.74937848125 g
- Fiber 2.385 g
- Protein 74.27129141625 g
- Saturated Fat 50.6053013625 g
- Serving Size 1 1 Loave (1464g)
- Sodium 1354.6970061375 mg
- Sugar 611.02424141625 g
- Trans Fat 13.9741987 g
- Calories 4098 calories
In a small bowl put yeast and 1/2 teaspoons sugar in warm water. Mix together the flour, sugar, salt, crisco and margarine in a separate bowl by hand. Beat eggs well(separate bowl). Warm milk and water but do not boil. Add the milk, water, yeast mixture and eggs to dry ingredients. knead the dough, cover and let rise to twice the original amount. Loaf the bread in greased baking pans and let rise again to twice the size. just before putting in the oven; brush tops of loaves lightly with cream. Bake at 300 degrees until golden brown; about 1 hour.
