Prep time: 3½ hours Cook time: 40 minutes
Makes 2 loaves, 16 slices from each loaf
Vicenta Barajas of Murrieta also was looking for a Portuguese sweet bread recipe that came from the Merced Sun Star. The recipe contained cardamom.
Francie Rollins of Sacramento received this recipe from her Aunt Rose in the mid-1960s. Rollins used to make this bread often and won a ribbon at a bake-off at her church. One time, a gentleman asked her for her recipe because it tasted like the bread his grandmother used to make.
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4½ cups flour, divided
1 cup sugar
½ teaspoon salt
1 teaspoon cardamom
1 package active
Combine 1½ cups of the flour, sugar, salt, cardamom and yeast. Set aside. Heat together the ½ cup water, milk and ½ cup butter until warm but not hot, 124 degrees. Add warm liquid to the flour mixture and beat two minutes with electric mixer. Add ½ cup flour, 4 beaten eggs and lemon peel. Beat for two more minutes.
Stir in 2½ cups flour. Cover and let rise 1½ hours. Divide dough into two greased loaf pans. Cover and let rise another 1½ hours. Brush tops with beaten egg yolk and water. Bake at 350 degrees for 35 to 40 minutes. Test for doneness with a toothpick.
Note: The prep time includes both rise times.
Per slice: 130 calories; 3 grams protein; 20 grams carbohydrates; 4 grams fat (3 saturated, 1 monounsaturated, 0 polyunsaturated); 42 milligrams cholesterol; 49 milligrams sodium; 0 fiber; 6 grams sugar; 28 percent calories from fat