By RSHDiva on July 10, 2006
"Portuguese sweet bread was a traditional treat in my mother-in-law’s family for generations. Nowadays, you find it in ordinary grocery stores, but not yummy as this version. Thickly sliced, toasted, then spread with real butter is a little bit of heaven. Mace, which is the outer covering of a nutmeg, is the ingredient that gives it a distinctive taste. It is also the dominant spice in old-fashioned plain doughnuts."
Serving Size: 1 (124 g)
Servings Per Recipe: 12
"This was one of my picks for PAC fall 2006. Unfortunately, the directions are missing some key items. The chef will be correcting the recipe but if you make it before then - the 1/4 cup of water is for dissolving the yeast. Add the eggs, lemon extract & mace when you add the yeast. And most importantly, knead the dough till smooth BEFORE refrigerating overnight. My result had a nice flavor but I wasn't keen on the texture; more akin to a pound cake than a bread. Of course, never having eaten Portugese sweet bread, perhaps that is the desired texture. I tried, Chef! Thanks!"