Monday, March 3, 2008

Portuguese Sweet Bread

This is a delicate, spongy bread. Adapted from the book "Beard on Bread" by James Beard. I have never had a failure with any of his bread recipes. The recipe will make two Artisan round loaves. I divided the dough in half and made one Artisan and one loaf, for morning toast.

Portuguese Sweet Bread Recipe

2 pkgs. yeast
1 cup + 1 tsp. sugar
1/2 cup warm water
1/2 cup softened butter
1/2 cup warm milk
4 eggs
1 Tbsp. salt
4 1/2 cups all-purpose flour

Combine yeast, 1 tsp. sugar and water. Let proof. In a small bowl, mix the butter, milk and sugar, blend well. Add to yeast mixture and stir. Add 3 eggs, slightly beaten and salt and mix well. Add flour, one cup at a time to make a soft dough. Turn out on well-floured board and knead for about 10 minutes. (I use a dough hook and knead for 5 minutes) Shape dough into a ball and place in a well-buttered bowl. Cover with plastic wrap and set in a warm place till double in size.

Punch dough down, and divide into two equal pieces. Shape into balls and place on buttered sheet. Cover with towel, let raise until double in bulk. Brush tops of breads with remaining beaten egg. Bake in a preheated 350 degree oven for 30 minutes, or until bread is a rich, dark color and sounds hollow when tapped. Cool on wire rack.


Michelle said...

WOW...the crumb is gorgeous on your bread.

Did you bake the Artisan load on a stone? I love the shape of it!!


OhioMom said...

Thank you :) I am gettin purty good with the bread baking. No, believe it or not I lined my cast iron skillet with foil, buttered it lightly and baked it. The other loaf I baked in a loaf pan, the food critic does like his toast with his oatmeal every morning.

Michelle said...

I really need to buy a cast iron skillet! I know, me of anyone, should have one, but I don't. And I was just looking at some yesterday too. It's now on my list!!


OhioMom said...

I have two cast iron skillets, a small and medium ... then I have a very large stainless steel skillet, which I use less frequently. My cast iron skillets are 30+ years old and I love them :)

Shari said...

I gave this bread a try and the dough was the consistency of cake batter. I had to add heaps more flour just to get it near to a kneadable state.

Is the recipe correct as written? There seems to be a great deal of liquid in it (4 eggs plus a cup of milk and water with all combined) or is it supposed to be a "wet" dough?