Photo: Portuguese 5-Egg Easter Bread Recipe
Ingredients
- 4 cups milk
- 1 teaspoon salt
- 1/2 pound lard
- 3 packages dry yeast
- 5 pounds flour
- 1/2 cup warm water
- 12 eggs
- 4 cups sugar
- 1 lemon, zested
- Eggwash
- 5 eggs for top of each bread, optional
Directions
In a saucepan combine milk, salt and lard and bring to a boil. Set aside.
In a small bowl combine yeast, 1 cup of the flour and 1/2 cup warm water and set aside.
In a large bowl with a whisk combine eggs, sugar and lemon zest and mix thoroughly. Add milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every 1/2-hour. Bread will take 6 hours to rise.
Prepare 5 round loaf pans with butter or lard. Divide dough between pans (pans should be half-full). Knead bread and let it rise again until it reaches the top of the pan.
Preheat oven to 350 degrees F. Brush with beaten egg and bake for 1 hour, until golden brown.
Note: If you choose to add the 5 eggs for Easter, place eggs on top of bread dough during final rising.
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By Melly196804
Folcroft, Penns...
on March 29, 2013
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I have followed this recipe to the point and this is the second year we make it. Last year I cut the recipe in half and everybody wanted more. I am finding that this year it was a lot easier. We dyed all the eggs that will be placed on the bread. I made the full recipe this year and I can't wait to eat it in the morning. We are doming down to our final hour before we divide all the dough into the five pans. This is definitely time consuming but it has served as well spent time with my children. They love to help in the kitchen, especially when it comes to baking. I will let everyone know how it comes out in the morning, but with an EMERIL recipe I have never gone wrong!
By Lisa the kitche...
on March 27, 2013
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This is a great recipe that reminds me of the bread my family was given to eat by our Portuguese neighbors when I was growing up. Fyi you do not cook the eggs beforehand the will bake in the oven, they come out like a hard boiled egg. I have also braided a loaf and cooked it on parchment paper and it turned out well.
By barbr1_736098
wantagh, NY
on October 03, 2011
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awesome receipe! my 11yr old son loves it!
Read all 15 reviews