Portuguese Sweet Bread

Ingredients

• 2 pkgs yeast
• 1/4 C lukewarm water
• 1 C milk
• 1 C sugar (many times, I use honey; sweeten to your taste)
• 1/2 C butter
• 1 tsp salt
• About 6 C flour
• 3 eggs, well beaten
• 1 egg, beaten
• Optional - lemon extract or grated lemon peel

Directions

1. In a small bowl, dissolve yeast in the water.  This is one way to proof the yeast; you can also just add the dry yeast to the dry mixture.
2. Scald milk and pour it over the sugar, butter, and salt in a large bowl.  Stir until the butter almost melts.  Scalding the milk can make the bread rise faster.
3. Stir in about 2 C of flour and beat until smooth.  Beat in the 3 eggs and the yeast mixture.
4. Stir in only enough flour to make a very soft dough.
5. Turn out onto floured board and knead until dough is very smooth and shiny, adding flour as necessary.
6. Shape into a ball and place in a buttered bowl, turning to butter all sides.  Cover and let rise until doubled in bulk, about 2 to 12 hours.
7. Punch dough down; allow to stand for 10 minutes.  Divide dough in half.  
8. Shape each portion into a loaf and place in greased pans.  Let rise until almost doubled in bulk; about one hour?
9. Optional - Gently brush tops of loaves with the beaten egg.
10. Bake at 350 deg. for about 20 to 25 minutes or until golden brown.
11. I usually don't brush with egg before baking, but brush with melted butter AFTER baking.  This softens the crust.

I used the above bread dough to make Czech Vánočka (Christmas Sweet Bread).

What is different about this bread is that raisins are added to the dough; sliced almonds are sprinkled on top before baking.

The bread is divided into 3 different portions and braided.