Cinnimon Portuguese Sweet Bread Recipes

BREAD MACHINE PORTUGUESE SWEET BREAD

Steps:

• Place all ingredients in machine in order according to your machine's instructions.
• Press the sweet bread indicator, if applicable or regular setting.

PORTUGUESE SWEET BREAD

Steps:

• To make the sponge, stir together flour, sugar, and yeast in a small bowl. Add the water and stir until all ingredients are hydrated and make a smooth batter. Cover with plastic wrap and ferment at room temperature for 60-90 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, which is what I use). 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) and mix in the sponge and 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). 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 and protein percentage of your flour). The finished dough should be very supple and soft, easy to knead, and not wet or sticky. To achieve this will take 10-12 minutes with the mixer and close to 15 minutes by hand, as dough with high amounts of fat and sugar usually takes longer to knead because the gluten requires longer to set up. The finished dough should pass the windowpane test (see note below if you are unsure what this is) and register 77F to 81°F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil. Cover with plastic wrap.
• Ferment at room temperature until dough doubles in size, around 2 hours.
• Remove dough from bowl, divide in 2 equal pieces, and form each into a boule. Lightly oil two 9-inch pie pans and place a boule, seam side down, in each pan. Mist with spray oil and loosely cover with plastic wrap.
• Proof at room temerature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size. (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 hours to proof after it come out of the refrigerator.).
• Very gently brush the loaves with the egg wash. Preheat the oven to 350F with the oven rack on the middle shelf.
• Bake the loaves for 50 to 60 minutes, or until they register 190F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. The dough will brown rather quickly (please see intro), long before it is done. When done, the loaves 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.
• *Windowpane Test: Cut off a small piece of dough and gently stretch, pulling and turning it to see if it will hold a paper-thin, translucent membrane. It it falls apart before it make this windowpane, continue to knead for another minute or two and test again.

PORTUGUESE SWEET BREAD I

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

CINNIMON PORTUGUESE SWEET BREAD

Steps:

• 1. Add butter and milk warm to 110 degrees( as with any recipe or directions read the entire list first)
• 2. Add all the rest of ingredients in a mixing bowl with a hook adapter, or bread hook
• 3. One thing I did not add to ingredients is flour, it varies, I usually start with about 7 cups, mix until fully incorporated, add flour as needed until it just comes off the side of the bowl. Turn onto floured surface and need till smooth (you will get it after a few tries, if tour not familiar with bread dough. I usually weigh it and divide in three equal parts, caver with towel and let rise until it doubles.
• 4. Mix the sugar and cinnamon together, working with the last three ingredients.
• 5. One at a time, take each dough ball and flatten, rub with softened butter sprinkle with cin-sugar mixture, roll up tightly and place in bread pan, do this to all 3. make 3 light slices on top of each, brush with an egg water mixture, place towel over and lit rise, at least double.
• 6. Preheat oven to 400, place bread in middle rack and bake for 22 minutes, ovens do vary but this timing should work for all ovens, if using a convection oven bake at 350 for twenty minutes. Let cool in pan for twenty minutes. awesome for French toast, and great just toasted with butter. hope you all enjoy.