Portuguese 5-Egg Easter Bread

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awesome receipe! my 11yr old son loves it!

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I halved this recipe, followed everything yet the dough did not rise! Checked the date on my yeast, that was good. What happened?

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I wondered about the eggs as well. Do you cook them ahead of time or do they cook with the bread? I have seen some Easter bread with colored eggs in it whichis very pretty. If uncooked eggs, can they be washed and colored before they are cooked? I haven't tried it but am rating for the recipe. I was confused reading about the differnt pans as well. I think that after letting it rise and punched down and then rise again, I think it must be taken out of the individual pans and put together and put in the eggs and let it raise a bit and then bake it.

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Do you precook the eggs that go on top? And I don't understand the rising in the pans -- how do you get all that dough to fit in one pan to look like in the picture? I know I am missing something but I don't know what. Any help/clarification would be much appreciated. Thank you.

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My Family loved this bread!! It came out a little undercooked in the middle with so much dough but everyone liked it that way. they dug out the gooey parts first then went for the rest. it will totally be a new tradtion in my family now!!!!

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my mom and i love baking. we are portuguese and to say the truth this is a very good portuguese resipe. i loved it

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What size bread pan do you use? I am so eager to make it but I want to make sure that I have the right equipment. Thanks in advance for any help.

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My Mother and her 5 sisters made this bread every Easter as well as thru the year. We enjoy it with peanut butter on Easter morning with our coffee. Soo good. The only thing different my mother did was to add "3 Fistfulls" of whisky into the dough while kneading it. She said it warmed up the yeast. Gives it such a nice flavor and makes the bread moist. She also buttered her eggs when she put them in on the last rise.

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My mom and I have been making this recipe for the last 6-8 years. It's so yummy we've made it our own tradition to bake some up every Easter. This recipe is easily halved, which is nice since I don't have 5 bread pans and only recently bought a bowl big enough to hold a whole recipe. It also makes nice rolls. To address a previous post: I do find that the dough is fairly sticky after adding the flour in the amount stated in the recipe. I just keep adding and/or kneading flour into it until it is smooth and elastic - like any other yeast-type bread recipe. This last time, I started awfully late in the day and only let it rise for 5 hours before separating it into pans for the final rising. It came out just fine. I love how big they get in the oven!

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I just want to know if this dough should be sticky after you add all the flour.I tasted this bread last year and loved it,normally i bake the italian easter bread.I like this so much better.I didn;t know where to go to ask this question