PORTUGUESE SWEET BREAD

This is a wonderful loaf that bakes up tall and round with a light sweet texture, a staple on sunny summer mornings on Martha's Vineyard. This bread is wonderful toasted, in the morning topped with jam the
aroma fills the breakfast room for a real treat.

2 pkg. granulated yeast
1/2 teaspoon mace
1/2 cup warm water
6 cups Sifted unbleached flour
1/4 teaspoon sugar
1 1/4 cups sugar
1 cup milk
1 teaspoon salt
1/4 pound softened butter
5 large eggs well beaten
1 teaspoon vanilla extract
1 egg yolk beaten w/ 2 tablespoons water set aside

Grease two 9 inch round 2" inch deep cake pans.

Combine yeast, warm water, and 1/4 teaspoon sugar and set aside. In
a small sauce pan heat milk and butter. Add vanilla and mace. When
butter has melted remove from heat and cool slightly. Add yeast
mixture to milk mixture and set aside. In a large bowl combine 4 cups
flour, 1 1/4 cups sugar, and salt. Making a depression in the center
add the cooled milk and beat vigorously. Add the beaten eggs and
remaining flour, until a firm dough is achieved. You may need to add a
little more flour. Turn onto a lightly floured board and knead for 5
minutes. Place dough in a bowl coated with non stick cooking spray
and let rise in a draft free warm moist area until doubled in size.
Knead the dough again and divide into equal parts. Forming two balls,
place in separate prepared pans, brush with yolk and water solution,
and allow to rise until doubled. Bake in preheated 350 degree oven
approximately one hour.