This recipe has been in my family since I was a little girl. My Italian mom received this recipe from the Portuguese women she worked with. Having a Portuguese husband, it seemed appropriate to have for the Easter holiday. I started making it for my family as I loved the tradition of making this bread. We incorporate it with Polish Pierogis as my husband is Polish. I wanted my children to not lose these special family traditions. While you may be able to purchase this popular bread in the store the request for the homemade version has made it a die hard family tradition. Whether it be with this recipe or one similar I hope you all share in the Easter Joy. This recipe makes five loaves, great for your family and to share. I give them away beautifully wrapped in Easter Cellophane.
- 5 lbs of Flour (5 Roses Brand if possible)
- 4 C Sugar
- 1 Tbsp Salt
- 4 C Whole Milk
- 1 lb Butter
- 5 Tbsp Crisco
- 2-3 Envelopes yeast dissolved in 1/2 C of warm water with 1 Tbsp Sugar
- Peel of a lemon (optional)
- 1 Dozen large eggs at room temperature
Heat milk in pan with butter and Crisco until dissolved, do not boil. Put flour and salt in very large pan enough to mix dough in. Beat eggs with sugar till light and fluffy then add to flour. Dissolve yeast with sugar in warm H20 and stir. Wait until solution bubbles and then add to flour. Add a small amount of the hot milk and begin to knead and combine all ingredients. Continue to add small batches of milk. Knead and combine into dough until all of the milk is gone.
Sprinkle top with a bit of flour and cover with greased wax paper. Cover with blanket and let rise. Depending upon the type of yeast you use rise time will vary. Rapid rise about 4 hours, regular about 8 Let rise until it reaches top of pan. Do not over rise. Once to the top, punch dough down and knead once more to smooth. Separate dough into five separate greased pans. Cover with greased wax paper and let rise again.
Once dough has risen to top of pan brush each loaf with an egg wash of 1 beaten egg and H20. Bake in preheated oven at 325 degrees for about one hour.
Test for doneness by sticking in toothpick or spaghetti. If it comes out clean bread is done. Oven’s vary so I would test around 55 minutes. Tops will be a nice golden brown.
