Portuguese Sweet Bread

The following recipe is the November BOM (Bread of the Month) for the Facebook Artisan Bread Bakers Group — http://www.facebook.com/home.php?ref=home#/event.php?eid=166811805757&index=1

Portuguese Sweet Bread (based on Peter Reinhart’s Bread Baker’s Apprentice)

Makes 2 1-pound loaves

Ingredients

Sponge:

  • 1/2 cup unbleached bread flour
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup water, at room temperature

Dough:

  • 6 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/4 cup powdered milk
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons vegetable shortening
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3 cups unbleached bread flour
  • About 6 tablespoons water, at room temperature

Directions

To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.

To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule (ball shape – stretch opposite sides, tuck them under, turn the dough 180 degrees, and repeat). Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.

Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)

Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don’t be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.

Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

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9 Comments

  1. Sheila said,

    May 3, 2011 at 1:14 pm

    Hey, I have a blog that I post pictures on of the food I make (eventually I’ll put recipes of my own up, but I’m currently testing & trying to perfect my recipes first). I made this recipe in bun form for an Easter Saturday dinner with my family, & was wondering if I could put a link up to this page on the post about the buns I made^_^ If you allow it, it’ll just say at the bottom of my post;

    Portuguese Sweet Bread Recipe
    (the link here)

    Is there anything else you would want me to add to the link title? Oh yeah!! I forgot to say, this recipe was delicious!!! Loved it

    • gaaarp said,

      May 3, 2011 at 5:15 pm

      Glad you liked it. Feel free to link to the recipe. Thanks.

      • Sheila said,

        May 5, 2011 at 12:03 pm

        thanks!! Here’s the link (you might have to copy & paste the link) for my blog post in case your interested in seeing how mine turned out. My dad’s side of the family is full-blown Portuguese so I brought them to our Easter dinner get-together (as mentioned above) =)

        http://www.blogster.com/denalladrone/portuguese-sweet-bread-buns

        My dad made a wicked Brazilian stew that had mangoes in it, & it went really well with the buns + the other 2 kinds of bread we served (What can I say, we’re bread people? :P) We also had grilled prawns & salmon, & then Pasteis de Nata from a bakery (those custard tarts with the flaky pastry & yellow custard) & velvety chocolate cupcakes that my older sis made. I guess what I’m trying to say is, the buns fit in perfectly!! =D

  2. January 2, 2010 at 7:20 pm

    […] love this bread! So much that I made it the November BOM ( bread of the month) for the Facebook Artisan Bread Bakers […]

  3. AnneMarie said,

    November 15, 2009 at 9:37 am

    So what did you think of it?? I’m curious. I left out the orange and lemon extracts, still haven’t recovered from panettone…

    • gaaarp said,

      November 15, 2009 at 1:57 pm

      It was delicious!

  4. Cara said,

    November 7, 2009 at 12:32 am

    If you are really feeling like a great treat. Grab a jar of Nutella, and heat up a slice of this bread after it’s cooled, then put the spread on it. It is sooooo good!!!

  5. John Cortez said,

    November 1, 2009 at 11:37 am

    The sponge recipe indicates “1/2 water, at room temperature”, this is 1/2 cup, correct?

    • gaaarp said,

      November 1, 2009 at 12:18 pm

      Correct…and corrected. Thanks for the sharp eyes!


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