Recipe by Anna P.
This bread smells really good when cooking, In little towns just outside of Lisbon, slices of this cinnamon-scented sweet bread are passed out to children on All Saints' Day.
Top Review by mianbao
I tried this recipe, but found that I needed to add a lot more flour to make a dough that could be kneaded. Anna tells me that the recipe was copied correctly from her cookbook. With the addition of about 6 more cups of flour and 4 or 5 tablespoons butter, and leaving all other ingredients and amounts as listed, this makes delicious bread. I liked the pine nuts and thought using caraway with cinnamon was interesting. I will certainly make this again, with the changes noted. I wish I could give it more stars.
- 1 teaspoon granulated sugar, plus
- 1⁄2 cup granulated sugar
- 1⁄2 cup lukewarm water
- 1 package active dry yeast or 1 tablespoon active dry yeast
- 3 eggs
- 1⁄4 teaspoon ground caraway
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons finely grated fresh lemon rind
- 1⁄2 cup raisins (optional)
- 1⁄2 cup pine nuts (optional)
- 1 cup water
- 2 cups all-purpose flour
- 1 egg yolk
Directions See How It's Made
- In measuring cup,dissolve 1 tsp sugar in lukewarm water.
- Sprinkle in yeast and let stand for 10 minutes, or until frothy.
- In large bowl, whisk together eggs, caraway, cinnamon, salt, lemon rind, raisins and pine nuts.
- Stir in water; stir yeast mixture vigorously with fork and stir into egg mixture.
- Combine remaining 1/2 cup sugar and flour.
- Using wooden spoon, gradually beat dry ingredients into egg mixture to make stiff dough.
- Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place in lightly greased bowl, turning to grease all over.
- Cover and let rise in draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
- Punch down dough; turn out onto lightly floured surface.
- Divide dough into three pieces.
- Shape each portion into a ball and place on greased baking sheet.
- Cover and let rise in draft-free place for 1 hour, or until doubled in bulk.
- Brush with egg yolk.
- Bake loaves in 325F oven for 40 to 45 minutes, or until golden-brown and bread sounds hollow when tapped on bottom.
- Remove from pan and let cool on racks.