Grandma Gloria Fergerstromís
Portuguese Sweet Bread
5 lbs. flour
3 blocks butter
4 cups sugar
3 pkg dry yeast
2 cups dry milk
1 tbsp yellow food coloring
3-1/2 cups warm water
First of all, put dry yeast in bowl. Add 1 tsp sugar, 1/2 cup warm water. let stand 5 or 10 minutes.
Put eggs in large bowl, add the sugar and food coloring, and beat.
Sift flour in pan. Add the dry milk and mix. Add yeast, then egg mixture, then water and mix well.
When it forms into dough, take a little butter at a time and mix (knead it) into the dough. Keep kneading until all butter is used up: about 20 minutes. Then take about 2 cups of flour and add a little at a time to the dough. Knead about five minutes.
Place the pan in a warm place and cover to rise until double in bulk: about 3 hours.
Pinch dough again and sprinkle a little flour so it wonít stick to your hands. Cover again and let rise for 1 hour.
Ready to set.
Grease pans and fill halfway with dough. Let rise until pan is full. Bake in 350° oven. [Recipe does not say how long].
To make rolls, put dough on greased cookie sheet and let rise. Bake 15 minutes at 350°.
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(Transcribed from handwritten original recipe by grandson Blaine Fergerstrom, Aug. 25, 2002.)
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