![](https://ena.lu/wp-content/uploads/2024/07/Tranca-de-pao-com-passas.jpg)
Serve a different type of bread for snack time than your everyday bread.
Ingredients
- 7 and ½ cups (tea) of wheat flour
- ¼ cup (tea) of sugar
- ¼ cup (tea) of butter
- 1 and ½ cup (tea) of warm milk
- 2 tablets of warm biological yeast.
- ½ teaspoon salt
- 3 eggs
- 2 tablespoons grated lemon peel
- 2 cups (tea) of raisins
- butter or margarine at room temperature
Preparation Mode
- Grease two 9 x 5 inch loaf pans. Set aside.
- Grease a large bowl. Set aside.
- Dissolve the yeast in ½ cup (tea) of warm water.
- Add the milk, butter, sugar, salt, egg and 3 and ½ cups (tea) of wheat flour.
- Beat until you get a soft dough.
- Add the raisins, lemon peel and gradually the remaining flour.
- Place the dough on a smooth surface, sprinkled with flour and work it with your hands for 5 minutes until it is smooth and elastic.
- Place it in the reserved bowl, turn the dough with the greased side facing up, cover and let it rise until it doubles in volume.
- Divide the dough into four parts.
- Open two of the parts into a 22.5 cm square.
- Roll up and then place each roll seam side down into the prepared pans.
- Make two braids with the remaining two parts of dough.
- Place each braid on top of the dough in the molds.
- Cover and let rise again until doubled in size.
- Preheat the oven to 200ºC.
- Bake the braids for approximately 30 minutes or until golden brown.
- Remove from the oven, unmold and let cool.
- Then brush with butter.
Mom’s Tips
Yields 2 units.
If you prefer, you can modify items 10, 11, 12, and 13 of the preparation method. Grease 4 pans and make 4 braids directly with the dough.
Source: https://www.receitasdemae.com.br/receitas/tranca-de-pao-com-passas/