Provincetown Portuguese Cookbook

Bread

Pão

Mamie's Portuguese Bread | Portuguese Sweet Bread | Fried Portuguese Bread | Portuguese Sweet Toast à la Red Inn | Bean Pot Bread

Joyce Perry Strong

1 package yeast

2 large shredded wheat biscuits

2 cups warm water

4 tsp. brown sugar

1-10 11/2 oz. can bean-with-bacon soup

1/4 cup dark molasses

2 tsp. salt

1/8 cup shortening

1 cup linguiça, diced (microwave or broil until crispy; save

drippings)

1 egg, beaten

6 cups flour

Put yeast and shredded wheat biscuits in the warm water to soak for 5 minutes. Add soup, brown sugar, molasses, salt, linguiça drippings, shortening and diced linguiça. Add the beaten egg and mix until blended. Add 2 cups flour and beat until smooth. Add remaining flour and knead until dough is smooth and not sticky. Let rise for one-half hour. Grease three 9" x 5" loaf pans. Divide the dough into 3 parts and place in the pans. When the dough has risen to the top of the pans, bake the bread at 350° for 40 minutes. Take a stick of butter and rub on the top of each loaf. Place the loaves on a wire rack to cool.

Yield: 3 one-pound loaves.