Recipe

Portuguese Sweet Bread Recipe


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Ingredients
  • 1 tsp orange extract (.17 oz) .
  • Dough .
  • Egg Wash .
  • 1/4 c powdered milk (1.25 oz) .
  • 1 tsp lemon extract (.17 oz) .
  • 6 tbsps approx water, at about room temp (3 oz) .
  • 1/2 c water, at about room temp (4 oz) .
  • 1/2 c bread flour (unbleached, 2.25 oz) .
  • 1 tsp water, until frothy .
  • 1 tbsp granulated sugar (.5 oz) .
  • 2 1/4 tsps instant yeast (.25 oz) .
  • 1 tsp vanilla extract (.17 oz) .
  • 1 tsp salt (.25 oz) .
  • 6 tbsps granulated sugar (3 oz) .
  • 1 egg, whisked with .
  • Sponge .
  • 2 tbsps vegetable shortening (1 oz) .
  • 2 tbsps unsalted butter, at about room temp (1 oz) .
  • 2 large eggs (3.3 oz) .
  • 3 c bread flour (unbleached,13.5 oz)

Directions
  • Step #1 To make the sponge, stir this together flour, sugar, & yeast in a small bowl.
  • Step #2 Add the water & stir until all ingredients are hydrated & make a smooth batter.
  • Step #3 Cover up with plastic wrap & ferment at about room temp for 60-90 mins, or until the sponge gets foamy & seems on the verge of collapse.
  • Step #4 To make the dough, salt, & shortening in a 4-quart mixing bowl (or the bowl of an electric mixer, powdered milk, mix the sugar, butter, which is what I use).
  • Step #5 Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs & the extracts.
  • Step #6 Knead by hand (or switch to the dough hook) & mix in the sponge & flour (I wait to change out the attachments until most of the ingredients are mixed, as it seems I have a problem getting the dough to grab onto the hook if I switch too early).
  • Step #7 Add the water, as needed, to make a very soft dough (more than likely you will not need the full amount of water, but it can vary due to factors such as the moisture content & protein percentage of your flour).
  • Step #8 The finished dough should be very supple & soft, easy to knead, & not wet or sticky.
  • Step #9 To achieve this will take 10-12 mins with the mixer & close to 15 mins by hand, as dough with high amounts of fat & sugar usually takes longer to knead because the gluten requires longer to set up.
  • Step #10 The finished dough should pass the windowpane test (see note below if you are unsure what this is) & register 77F to 81°F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil.
  • Step #11 Cover up with plastic wrap.
  • Step #12 Ferment at about room temp until dough doubles in size, around 2 hrs.
  • Step #13 Remove dough from bowl, divide in 2 equal pieces, & form each into a boule.
  • Step #14 Lightly oil two 9-inch pie pans & place a boule, seam side down, in each pan.
  • Step #15 Mist with spray oil & loosely cover with plastic wrap.
  • Step #16 Proof at room temerature for 2 to 3 hrs, or until the dough fills the pans fully, doubling in size.
  • Step #17 (If you want to bake only 1 of the loaves, you can retard the second in the refrigerator for 1 day, but it will take 4 to 5 hrs to proof after it come out of the refrigerator.
  • Step #18 ).
  • Step #19 Very carefully brush the loaves with the egg wash.
  • Step #20 Preheat the oven to 350F with the oven rack on the middle shelf.
  • Step #21 Bake the loaves for 50 to 60 mins, or until they register 190F in the center.
  • Step #22 After 30 mins, check the loaves & rotate 180 degrees, if necessary, for even baking.
  • Step #23 The dough will brown rather quickly (please see intro), long before it is done.
  • Step #24 When done, the loaves will be a rich mahogany brown.
  • Step #25 Remove the bread from the pie pans & place on a rack to cool.
  • Step #26 The bread will soften as it cools, resulting in a very soft, squishy loaf.
  • Step #27 Allow the bread to cool for at least 90 mins before slicing or serving.
  • Step #28 *Windowpane Test: Cut off a small piece of dough & carefully stretch, pulling & turning it to see if it will hold a paper-thin, translucent membrane.
  • Step #29 It it falls apart before it make this windowpane, continue to knead for another min or two & test again.
  • Enjoy the Portuguese Sweet Bread recipe

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