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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scald the milk by bringing it to nearly a boil. | 2. Add the sugar, butter, and salt. Stir until the butter melts and the sugar dissolves. | 3. Set aside and allow to cool. | 4. Proof the yeast in the warm water. Add to the milk mixture and transfer to a large bowl. | 5. Beat in the eggs. | 6. Add the mace and lemon extract. | 7. Slowly stir in 5-6 cups flour. The dough should be firm and only a little sticky. | 8. Knead on a floured surface (or with the dough hook on a stand mixer) until smooth and elastic. | 9. Put in a greased bowl, covered with wax paper or a clean cloth. Place in a cool place and allow to double slowly, about 3-4 hours. | 10. Punch, recover, and allow to rise another 1 1/2-2 hours. | 11. Punch down again and divide into 2 equal portions. Put in greased pans, cover, and allow to rise one more time for about 1 hour or until doubled. | 12. Preheat the oven to 400°F Bake for 10 minutes, then reduce heat to 375°F and bake until golden brown and the bread sounds hollow when tapped (35-40 minutes). | 13. Cool on rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
salt	1 1/2	1/2		-	-	-	-
active yeast	1	package		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
mace	1/2	teaspoon		4.0375	0.4292	0.057	0.2752
lemon extract	1/2	teaspoon		0.47	0.16	0.015	0.003
flour	5 -6	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.