Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes. SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25x1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 33 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 141mg||43 %|
|Sodium 47.8mg||2 %|
|Potassium 100.4mg||3 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 65.5g|
|Protein 8.3g||12 %|
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Calories per serving: 332
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