Monday, February 20th, 2017 is the Memorial of Blesseds Francisco Marto and Jacinta Marto...seers of Our Lady.
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Our Lady request that we pray the Rosary, offer sacrifices for sinners and the conversion of the whole world.
This coming May will be the 100th anniversary of Our Lady's visit to Fatima.
In honor of the 2 Blesseds make Portuguese Sweet Bread
The Monastery Kitchen web site has a great recipe, I have Linked it here:
http://monasterykitchen.org/portuguese-sweet-bread/
The Monastery Kitchen web site has a great recipe, I have Linked it here:
http://monasterykitchen.org/portuguese-sweet-bread/
OR you could use this....from King Arthur Flour
Portuguese Sweet Bread
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This soft, sweet bread,
subtly flavored with both lemon and vanilla, makes delicious toast (or French
toast). Or enjoy it plain; it's so tasty, it doesn't even need butter. By the
way, if you're looking for a recipe for "Hawaiian bread," this one
comes very close.
1/2 cup milk
1/4 cup (4 tablespoons)
butter, cut into pats
1/3 cup sugar
1 1/4 teaspoons salt
3 1/4 cups All-Purpose Flour
1 tablespoon instant yeast
grated peel (zest) of 1
medium lemon
2 large eggs + 1 large egg
yolk, white reserved
2 teaspoons vanilla extract
Directions
Feb. 1, 2013: This is a
fine-tuned, simplified, down-sized version of an earlier Portuguese Sweet Bread
recipe on this site. It uses the same ingredients and produces the same bread,
but the directions are clearer and the result more foolproof.
Combine the milk, butter,
sugar, and salt in a microwave-safe cup, or in a saucepan. Heat to lukewarm,
stirring to soften the butter. Set aside.
In a mixing bowl, the bowl
of your stand mixer, or the bucket of your bread machine, combine the flour,
yeast, and lemon zest; stir to combine.
Add the milk mixture,
stirring first to make sure the sugar and salt aren't left in the bottom of the
cup or pan.
Add the eggs, yolk, and
vanilla. Mix and knead until the dough is cohesive and smooth; it'll be very
sticky at first. If you're using a stand mixer, beat with the flat beater for
about 3 minutes at medium-high speed; then scrape the dough into the center of
the bowl, switch to the dough hook, and knead for about 5 minutes at medium
speed. It will have formed a ball somewhat, but will probably still be sticking
to the bottom of the bowl. If you're using a bread machine, simply let it go
through its entire cycle, and skip to step 6.
Lightly grease the mixing
bowl or a large (8-cup) measure, round the dough into a ball, and place it in
the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2
hours. If you're using a bread machine and the dough hasn't doubled in size
when the cycle is complete, simply let it rest in the machine for another 30 to
60 minutes.
Lightly grease a 9"
round cake pan.
Gently deflate the dough,
and round it into a ball. Place the ball in the prepared pan, and tent the
dough gently with lightly greased plastic wrap. Or cover it with the cover of
your choice; we use clear shower caps here in the King Arthur test kitchen.
Let the dough rise in the
pan for about 2 hours, until it's nicely puffy. Toward the end of the rising
time, preheat the oven to 350°F.
Mix the reserved egg white
with 1 tablespoon cold water, and brush some onto the surface of the loaf; this
will give it a satiny, mahogany-brown crust.
Bake the bread for 15
minutes, then tent it lightly with aluminum foil. Bake for an additional 20 to
25 minutes, until it's a medium golden brown and its internal temperature
registers 190°F on a digital thermometer.
Remove the bread from the
oven, and gently transfer it to a rack to cool. Cool completely before slicing.
Store at room temperature,
well-wrapped, for several days' freeze for longer storage.
What a wonderful Country Portugal must be....may God continue to bless you! You are a kindred Spirit.
JMJ~Tina
