Blondina Scherr’s Portuguese Sweet Bread

 

1 cup milk , scalded

2 packages active dry yeast

1/4 cup lukewarm water

3 eggs, beaten

1 cup sugar

1/2 cup butter, melted

1 tsp. lemon extract

5-6 cups flour

1 tsp. salt

Scald the milk and set aside. Dissolve the yeast in the lukewarm water. Beat the eggs, then add the dissolved yeast to them. Add the sugar, melted butter and flavoring. Gradually stir in 5 cups of flour and the salt. Turn the dough out onto a lightly floured surface and knead until satin smooth. Add more flour if dough is too sticky but just enough to be able to handle.

Place in a well greased bowl and set covered in a warm place to rise until double in volume. This can take up to 3 hours. Punch dough down and divide into two pieces. Form into smooth rounds and place in buttered pie pans. Cover and allow to rise until doubled. Brush lightly with milk to form a glaze as bread bakes. Preheat oven to 350 degrees. Bake the form risen loaves for about 30 minutes or until golden. Remove from pans and cool on wire rack.