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Portuguese Sweet Bread

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Portuguese Sweet Bread

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Portuguese Sweet Bread Recipe Portuguese Sweet Bread Recipe

This cushy, candy bread, subtly flavored with each lemon and vanilla, makes scrumptious toast (or French toast). Or revel in it simple; it is so tasty, it does not even want butter. By the way in which, if you are on the lookout for a recipe for “Hawaiian bread,” this one comes very shut.

At a look

Prep
Bake
Total
Yield
one nine” loaf

Nutrition knowledge

Ingredients

  • half cup milk
  • 1/four cup (four tablespoons) butter, reduce into pats
  • 1/3 cup sugar
  • 1 1/four teaspoons salt
  • three 1/four cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon fast yeast, SAF Gold fast yeast most popular
  • grated peel (zest) of one medium lemon
  • 2 massive eggs + 1 massive egg yolk, white reserved
  • 2 teaspoons vanilla extract

  • four oz milk
  • 2 oz butter, reduce into pats
  • 2 three/Eight oz sugar
  • 1 1/four teaspoons salt
  • 13 three/four oz King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon fast yeast, SAF Gold fast yeast most popular
  • grated peel (zest) of one medium lemon
  • 2 massive eggs + 1 massive egg yolk, white reserved
  • 2 teaspoons vanilla extract

  • 113g milk
  • 57g butter, reduce into pats
  • 67g sugar
  • 1 1/four teaspoons salt
  • 390g King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon fast yeast, SAF Gold fast yeast most popular
  • grated peel (zest) of one medium lemon
  • 2 massive eggs + 1 massive egg yolk, white reserved
  • 2 teaspoons vanilla extract

Instructions

  1. Feb. 1, 2013: This is a fine-tuned, simplified, down-sized model of an previous Portuguese Sweet Bread recipe in this web site. It makes use of the similar elements and produces the similar bread, however the instructions are clearer and the outcome extra foolproof.
  2. Combine the milk, butter, sugar, and salt in a microwave-safe cup, or in a saucepan. Heat to lukewarm, stirring to melt the butter. Set apart.
  3. In a blending bowl, the bowl of your stand mixer, or the bucket of your bread system, mix the flour, yeast, and lemon zest; stir to mix.
  4. Add the milk aggregate, stirring first to ensure the sugar and salt are not left within the backside of the cup or pan.
  5. Add the eggs, yolk, and vanilla. Mix and knead till the dough is cohesive and easy; it is going to be very sticky in the beginning. If you are the use of a stand mixer, beat with the flat beater for approximately three mins at medium-high velocity; then scrape the dough into the middle of the bowl, transfer to the dough hook, and knead for approximately five mins at medium velocity. It can have shaped a ball reasonably, however will almost definitely nonetheless be sticking to the ground of the bowl. If you are the use of a bread system, merely let it undergo its whole cycle, and skip to step 6.
  6. Lightly grease the blending bowl or a big (Eight-cup) measure, around the dough right into a ball, and position it within the bowl or measure. Cover, and let upward push till very puffy, about 1 half to two hours. If you are the use of a bread system and the dough hasn’t doubled in dimension when the cycle is entire, merely let it leisure within the system for any other 30 to 60 mins.
  7. Lightly grease a nine” spherical cake pan.
  8. Gently deflate the dough, and spherical it right into a ball. Place the ball within the ready pan, and tent the dough gently with calmly greased plastic wrap. Or quilt it with the duvet of your selection; we use transparent bathe caps right here within the King Arthur check kitchen.
  9. Let the dough upward push within the pan for approximately 2 hours, till it is properly puffy. Toward the top of the emerging time, preheat the oven to 350°F.
  10. Mix the reserved egg white with 1 tablespoon chilly water, and brush some onto the skin of the loaf; this will likely give it a satiny, mahogany-brown crust.
  11. Bake the bread for 15 mins, then tent it calmly with aluminum foil. Bake for an extra 20 to 25 mins, till it is a medium golden brown and its inside temperature registers 190°F on a virtual thermometer.
  12. Remove the bread from the oven, and gently switch it to a rack to chill. Cool totally ahead of reducing.
  13. Store at room temperature, well-wrapped, for a number of days’ freeze for longer garage.

Nutrition Information

  • Serving Size51g
  • Servings Per Batch16
Amount Per Serving:
  • Calories150
  • Calories from Fat35
  • Total Fat4g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol45mg
  • Sodium200mg
  • Total Carbohydrate24g
  • Dietary Fiber1g
  • Sugars5g
  • Protein5g

* The diet knowledge equipped for this recipe is made up our minds via the ESHA Genesis R&D device program. Substituting any elements might exchange the posted diet knowledge.

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