Isabel de Vargas’ Folar da Páscoa (Portuguese Easter Bread with Eggs)

• Dissolve yeast, water, sugar. and flour in a bowl and mix well.
• Let stand until frothy.
• Have eggs at room temperature or warm them in very warm water. Beat eggs until thick and lemon-colored. Gradually add sugar and beat well.
• Add nutmeg, lemon, salt [omit if using salted butter], and yeast mixture.
• Gradually add 2 cups flour and beat 5 minutes with electric mixer. Gradually add remaining flour, alternating with melted butter and milk to make a soft dough.
• Turn out onto well-floured board and knead until smooth and elastic (5-10 minutes).
• Add only enough flour to prevent dough from sticking.
• Place in greased bowl, turning to grease top of dough.
• Cover with kitchen towel and set in warm place until doubled in bulk (2-3 hours).
• Punch down and knead gently on floured board.
• Dough makes 1 large loaf or 6 individual loaves.

Large Loaf instructions

• For large loaf, grease 9" cake pan. spring form pan, or oven-proof skillet.
• Reserve 1 small piece of dough for decurative cross.
• Place dough in pan and pat down.
• Lay plain, hard-cooked egg in center (do not press in).
• Roll pencil-thin strip dough and place in circle around egg to secure.
• For decorative cross, roll two pencil thin strips of dough 9" long.
• Lay stripes in a cross (X) over top of loaf, criss-crossing over top of egg.
• Tuck ends under loaf.
• For variation, lay 4 eggs between arms of cross.
• Roll pencil-thin strips of dough 6 inches long to form crosses (X) over each egg to secure.
• Press ends of strips into loaf beside each egg.
• Cover and let rise in warm place until almost doubled in size (2- 2 ½ hours)
• Do not rush.
• Brush with 1 egg beaten with l tbsp. water.
• Bake at 325“ 1 hour or until hollow-sounding when tapped.
• Cool on wire rack.
• Serve with sweet butter.

Small breads

• For small individual breads, divide dough into 7 equal parts, reserving 1 part for decoration.
• Form 6 round buns of equal size and place on greased baking sheet, 3-4" apart.
• Flatten slightly.
• Gently lay plain, hard-cooked egg in center of each bun (do not press in).
• With remaining dough, roll 12 pencil-thin strips, 6" long.
• Form 1 cross {X} over each egg.
• Gently tuck ends of strips under loaf.
• Cover and let rise until doubled in size (2-2 ½ hours).
• Don't rush. Brush with 1 egg beaten with tbsp. water.
• Bake at 325° 30-35 minutes or until hollow-sounding when tapped.
• Cool on wire rack.
• Serve with sweet butter.