'1/4 cup of unsalted butter or margarine, at room temperature'
'1 cup of all-purpose flour'
'2 large eggs'
'1 cup of cooked and mashed mandioquinha'
'2 cups of all-purpose flour'
'2 teaspoons of active dry yeast'
'1/4 teaspoon of baking soda'
'1/2 teaspoon of salt'
'1/2 teaspoon of ground cinnamon'
'1/4 teaspoon of ground nutmeg'
'1/8 teaspoon of ground cloves'
'1/2 cup of whole milk'
'3/4 cup of chopped candlenuts'
'1/4 cup of unsalted butter or margarine, at room temperature'
'1 cup of all-purpose flour'
'2 large eggs'
'1 cup of cooked and mashed mandioquinha'
'2 cups of all-purpose flour'
'2 teaspoons of active dry yeast'
'1/4 teaspoon of baking soda'
'1/2 teaspoon of salt'
'1/2 teaspoon of ground cinnamon'
'1/4 teaspoon of ground nutmeg'
'1/8 teaspoon of ground cloves'
'1/2 cup of whole milk'
'3/4 cup of chopped candlenuts'
'In a large mixing bowl, cream the butter and sugar until light and fluffy.'
'Beat well.'
'Add the eggs one at a time, beating after each addition, until smooth and creamy.'
'Add the mandioquinha and mix well.'
'Sift together the flour, yeast, baking soda, salt, and spices
Add to the mandioquinha mixture, alternating with the milk, and beat until just combined.'
'Fold in the chopped candlenuts.'
'Pour into a greased 9x5-inch loaf pan and bake at 325°F for 55 minutes (or until a toothpick inserted into the center comes out clean.)'
'Remove from the oven and let cool for a few minutes before removing from the pan.'
