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(PAO DOCE)

Makes 2 loaves

This melt-in-your-mouth Portuguese bread has fans up and down the Northeastern Seaboard of the United States. Here's a recipe for this delicious sweet bread:

Ingredients:
2 pkgs active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 tsp salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 cups flour (up to 6 cups possibly)
1 egg


Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups 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 and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation
remains when touched)

Punch down dough and divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer
cake pan. Cover and let rise until double, about 1 hour.

Heat oven to 350F. Beat 1 egg slightly and 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 25x1 1/2-inches. Coil each to form a snail shape
in greased round 9-inch layer cake pan. Proceed as directed.