GET THE RECIPE: https://justcookwithmichael.com/recipes/sweet-bread/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Microplane Zester: https://amzn.to/2XFueNc Instant Read Thermometer: https://amzn.to/2ZNrdw2 Pastry Brush: https://amzn.to/3hkUR1F Bench Scraper: https://amzn.to/2BnCx8M Food Scale: https://amzn.to/2E9YdGt Active Dry Yeast: https://amzn.to/3fUiU7e Portable Induction Cooktop: https://amzn.to/3cryNBj KitchenAid Stand Mixer: https://amzn.to/3g6eB8M RELATED RECIPES: Bolos Levedos | Azores Islands Sweet Muffin Cakes: https://youtu.be/9IMUufSJ8AU https://justcookwithmichael.com/recipes/bolos-levedos/ Bolo do Caco | Portuguese Bread: https://youtu.be/JSWHEYP3ZhI https://justcookwithmichael.com/recipes/bolo-do-caco-portuguese-bread/ Papo Secos | Portuguese Bread Rolls: https://youtu.be/40zqL-lXrYY https://justcookwithmichael.com/recipes/papos-secos/ World’s Easiest Bread: https://youtu.be/AsftyldGI0c https://justcookwithmichael.com/recipes/worlds-easiest-bread/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc =========== Ingredients 4 packs dry active yeast 21 g 2-1/2. Cups milk. 610 g 2 Cups sugar 400 g 1/2 Cup butter 113 g 1/2 Cup shortening 113 g 1 TBSP salt 18 g 11 Cups flour 1320 g 8 eggs 456 g 2 lemons for zest EGG WASH 1 egg 1 tsp water ==== Directions 1. Use a half a cup of milk (from the total 2-1/2 cups) to dissolve yeast with a pinch of sugar (ideally the milk should be between 105 and 115°F ) 2. Mix together flour and salt in a large mixing bowl. In a small saucepan, melt butter and shortening in milk over medium heat and cool to warm temperature (not over 130 F. 3. Beat eggs and sugar together. 4. Mix all ingredients together and knead 10 minutes by hand or about 5 minutes in a mixer with the kneading hook. Let rise, usually 4-5 hours if the ambient temperature is between 75 and 80. It will take about six-7 hours if the temperature is between 65 and 70. (or you could let it proof overnight 8-9 hours) 5. Punch down, deflating the dough. Knead by hand for about 5 minutes. Form individual breads and put in buttered pans. The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan. 2-4 hours 6. Make an egg wash with one egg white and 1 tablespoon of water. (whisk the water and egg together in a small bowl) Brush top of dough with beaten wash. . 7. Bake at 325 degrees for 40-45 minutes (adjust longer cook time for larger loaves). The bread should be golden brown. If you have a meat thermometer, you can pull the bread out of the oven when the internal temperature is between 180 and 190°F. Because this bread has so much sugar it has the tendency to get very dark. So I found that pulling the bread when the temperature gets to about 180 is sufficient. 8. Let cool for about 15 minutes and remove from pan. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used..

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