Portuguese Sweet Bread

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Portuguese Sweet Bread

Makes 2 Round Loaves

1/2 cup sweetened condensed milk

1 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

grated zest from 2 lemons

6 eggs, room temperature

6 cups bread flour

1 teaspoon salt

1/2 cup butter, melted and cooled to room temperature

2/3 cup granulated sugar

1/4 teaspoon freshly grated nutmeg

6 teaspoons instant yeast  or  7 1/2 teaspoons Active yeast

Glaze

1 egg white beaten with a slash of whole milk

If using instant yeast no need to proof otherwise Active yeast must be proofed.

I used instant yeast.

To proof Active yeast , place yeast in bowl. Heat milk to slightly warm and add to yeast along with the sugar. When yeast has bloomed ready to continue on with recipe.

Place the yeast whether instant or proofed Active into bowl of stand mixer fitted with beater attachment. Add to the bowl with the yeast,  the sugar, sweetened condensed milk. whole milk, vanilla and lemon extracts, lemon zest, and butter. Of course if using Active yeast , the sugar and whole milk are already in the bowl.

Beat this mixture until combined and add eggs one at a time until combined.

Switch out beater attachment for bread hook attachment. With mixer on low speed add the remaining ingredients and beat/knead until smooth. The dough will be slightly sticky.

Place the dough into a greased bowl and allow to rise , covered until doubled in bulk.

Grease two pie tins and set aside.

Once doubled in bulk, punch down dough and divide in half. Shape each half in rounds; add just enough flour to allow you to work with the dough. Place each round in a greased pie tin, cover and allow to rise once more until doubled in bulk.

Once doubled in bulk, lightly brush tops with the egg white/milk mixture.

Place in 325 degree preheated oven . Bake for about 55-60 minutes until done. If thermometer is placed in bottom of bread and reads 200 degrees loaves are finished.

Turn out bread on to a rack to cool, cover with a tea towel as they cool. Once cool, store in airtight container.

Bread Galore

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Sometimes you just find yourself craving the smell and taste of fresh homemade bread; that was me yesterday. Why go to the local bakery or grocery to buy bread ?, when it’s so easy and better tasting when you make it yourself. Making bread is not hard and doesn’t have to take a lot of time.

Quality bread can be made using a stand mixer, food processor, bread machine or the gift God gave us, our two hands. The bread I made yesterday was made with my food processor but could also just as easily be made with your stand mixer, bread machine or your hands. All these methods will produce the same quality result.

Food processor method is explained in the recipes, the stand mixer method would consist of adding the dry ingredients to bowl of a stand mixer fitted with dough hook with motor running add the water and blend until combined and knead until smooth with the stand mixer and proceed as follows in the recipes with the completed dough.

With the bread machine, ingredients would be added as per machines instructions using only the dough function, proceed as usual and follow the recipe starting from the completed mixed/kneaded dough.

By hand, consists of combining dry ingredients and placing on a counter or dough board and making a well. Add the water a bit at a time mixing as you go and knead until smooth. Continue on with the following recipes as stated.

The Country White French and Rosemary Parmesan Boules utilize the same recipe with the exception of the addition of the rosemary and Parmesan. Here’s where you should let your imagination run with abandon with different combinations of additions such as, sun dried tomatoes, olives, other fresh herbs, peppers, onions, garlic- fresh or roasted, other cheeses. Go crazy.

I wanted fresh bread now, so I made the dough the same day I baked it. For a dough with more depth of flavor make the dough and refrigerate at least overnight. The dough ferments during that time creating a wonderful flavor profile.

The breads I made were Country White French Boule, 003 (9)

Rosemary Parmesan Boule,021

Ham-Gruyere Twist,025

and last but certainly not least, something sweet, Raspberry Sweet Rolls.015 (2)

For ease of preparation purposes, I used instant yeast. It doesn’t need any proofing and is added directly to the dry ingredients.

Country White French and Rosemary Parmesan Boules

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500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

Rosemary Parmesan additions, 1/4 cup finely chopped fresh rosemary and 1/2 cup quality grated Parmesan cheese

Cornmeal for the baking sheet or baking stone.

Food Processor Method:

Add to the bowl of the food processor all the dry ingredients, with motor running slowly pour in the water. Continue to run the motor until dough comes together. Remove from the processor bowl and knead until smooth.

If making the Rosemary Parmesan bread, now is the time to knead in the fresh chopped rosemary and grated Parmesan cheese. Flatten the kneaded dough into a square and sprinkle the rosemary and Parmesan evenly over the top. Roll up like a jelly roll and then fold in half. Continue to knead until the additions have been evenly dispersed.

Place the dough in a bowl or clear plastic lidded bucket. The plastic lidded bucket is what I use. Mark on the outside of the bucket with tape the top of the dough. This way you can easily see when the dough has risen to double its size. Once the dough has risen to double its size, remove from bucket and shape into a round loaf. Place the loaf on a sheet pan dusted with cornmeal or on a pizza peel dusted with cornmeal. Cover the shaped loaf with a damp towel and place in a warm draft free place to rise again until double.

Meanwhile, place a shallow pan on the lowest set rack in the oven.Rack should be in the center of the oven. If you are using a baking stone , now is the time this would be placed on center rack in the oven. Preheat oven to 475 degrees.

Once bread has risen sufficiently, slash the top as desired and  place in preheated oven using the baking sheet or slide the loaf from a cornmeal dusted pizza peel onto the heated baking stone. Pour about 1 cup of water into the shallow pan that was placed earlier in the oven . Close oven and reduce temperature to 450 degrees. Bake 2 minutes and then pour another cup of water into the shallow pan. This procedure enables you to achieve the crunchy chewy crust so loved with artisan breads. Continue baking the bread for about 35-40 minutes or until the internal temperature reaches 200 degrees. Remove from oven and allow to cool. As tempting as it may be to dive right into that fresh hot from the oven bread, restrain yourself and allow to cool completely. The hot loaf,if cut will only smoosh together; It’s worth the wait.

Ham and Gruyere Twist

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500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

85 grams finely diced smoked ham

85 grams grated Gruyere cheese

Mix the dough using the same method as the Country White French and Rosemary Parmesan Boules. The method is the same with the exception of the oven temperature and shaping. To shape the bread, flatten out dough to about 16 inches long and sprinkle evenly ham and cheese. Roll up into a log. Fold ends on opposing sides into the center, creating an “S” shape. After loaf has risen sufficiently, slash several times on the top and bake as before with the water treatment.  Preheat oven to 500 degrees and lower to 475 degrees baking for about 25-30 minutes or until internal temperature is 205 degrees.

Raspberry Sweet Rolls

015 (2)

Dough

1 cup milk, room temperature

2/3 cup sugar

3 1/4 tsp. instant yeast

1/2 cup butter, room temperature

2 eggs, room temperature

1 tsp grated lemon zest

1/2 tsp. pure almond extract

1/2 tsp. kosher salt

4 1/2 cups all-purpose flour, plus more for dusting

Filling

1-12 oz. package frozen raspberries. No syrup

1/4 cup plus 2 tablespoons sugar

1 tsp. cornstarch

Glaze

3/4 powdered sugar

3 tablespoons butter, melted

1 1/2 tablespoons heavy cream

This dough can also utilize the food processor,bread machine or stand mixer.

Food processor method

Add all the ingredients except the milk, eggs and almond extract to the processor bowl. Combine the wet ingredients, with motor running pour into the bowl and process just until combined. Remove from the bowl and let rise in oiled covered bowl until doubled in bulk.

Bread Machine

Add ingredients in the order you brand of machine requires set on the dough setting.

Stand Mixer

Add the milk, yeast and sugar to the bowl. With beater running add the butter, eggs, zest, extract and salt. Scrape down the bowl and add the remaining ingredients. Beat at medium speed until dough is combined and smooth. Place dough in oiled bowl, cover and allow to rise until doubled.

All methods

Line a 9×13 pan with parchment paper , allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured surface and roll out to a 10-inch by 24-inch rectangle.

In a medium bowl combine the filling ingredients. Raspberries must remain frozen. Working quickly sprinkle evenly the filling ingredients over the dough. Roll up dough to form a 24-inch log. Cut into 16 rolls. Place the slices into the prepared pan . Scrape up any berries which may have fallen out and place in between the rolls in the pan. Cover pan with plastic wrap and set in warm draft free place to rise to double in bulk. This will take awhile at the very least 2 hours or more. Once risen bake in a preheated oven of 425 degrees. Bake the rolls for about 25 minutes or until golden and cooked through. Remove from oven and allow to cool in pan 30  minutes before de-panning. Mix the glaze ingredients in a small bowl until combined .Place a tray on top of pan and flip over, peeling off parchment paper. Flip back onto serving dish. Spread the glaze over the top.

 

 

 

 

Kouign Amann – My favorite breakfast treat.

Kouign Amann

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1 pkg. active dry yeast

1 3/4 cup warm water

5 cups flour

1 1/2 tsp salt

2 cups cold, salted butter

2 Tablespoons butter, melted

2 cups granulated sugar

sea salt

In a medium bowl add yeast and warm water; stir to dissolve. Let stand until foamy. In a bowl of a stand mixer fitted with a dough hook, combine flour, salt and melted butter on low speed. Add water/yeast mixture and continue to mix until well combined , smooth and elastic.

Place dough in buttered bowl, cover and allow to rise 1 hour or until doubled in bulk. Punch down dough and recover, refrigerate for 2 hours. Slice chilled butter intil 1/2 slices length wise. Form butter in 8×8 inch square, wrap and refrigerate until well chilled and firm.

On lightly floured surface, roll out chilled dough to 18×18 inch square, place butter in center of dough, lightly sprinkle with some of the 2 cups of sugar and a dash of sea salt . Fold dough over butter and seal edges. Roll dough out in to 24×8 inch rectangle and sprinkle again with a bit of sugar and a dash of sea salt. Fold dough into thirds as you would a business letter, aligning edges and brushing off any excess flour. Wrap dough in plastic and chill for at least 1 hour or longer. This completes the first three turns.

Repeat the rolling and folding process two more times, starting with the dough positioned with flap opening on the right, as if it were a book. Refrigerate again at least 1 hour between the second and third turns. After third turn, wrap the dough and refrigerate overnight.

Preheat oven to 425 degrees. Line jumbo muffin tins with paper liners.

On a sugar work surface rather than floured, roll out chilled dough to 24×8 inch rectangle. Cut the rectangle into 12 squares. Fold the corners into the center of each square, working quickly so the butter doesn’t get too soft. Place each folded square into the jumbo lined muffin tins. Sprinkle with sugar, you should have used the rest of the sugar and a dash of sea salt.

Bake , rotating pans half way through, until golden and caramelized, 30 -35 minutes. Remove from oven and immediately place on cooling rack. Remove paper liners quickly before they cool. You will need to wear oven mitts to handle if you don’t have asbestos hands. Best eaten the day they are made.

Pineapple Kolaches

Pineapple Kolaches

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Dough

2 cups milk

1 (1/4 oz. ) package active dry yeast

1/2 cup lukewarm water

1/2 cup butter

2 eggs

1 1/4 cups sugar

2 tsp. salt

8 1/2 cups all purpose flour

Pineapple Filling

1- 1lb 4oz. can crushed pineapple

2 tablespoons plus 1 1/2 tsp. cornstarch

5 tablespoons butter

Combine the pineapple with the juice and the cornstarch and blend well in small saucepan. Cook over medium heat until sauce thickens, about 3-5 minutes. Stir in 5 tablespoons butter. Set aside and allow to cool.

Streusel Topping

1/2 cup all purpose flour

1/2 cup sugar

3 tablespoons butter , cut into small pieces.

Whisk together flour and sugar and cut in butter until it forms crumbles

To make the dough, warm milk in medium saucepan over medium heat until it begins to form a skin ; do not boil. Cool until reaches 110-115 degrees. Dissolve the yeast in the lukewarm water and let set until foamy. Melt butter and allow to cool.

In a large bowl , whisk the eggs, sugar and salt with melted butter. Add cooled milk and the yeast mixture. Gradually add the flour 2 cups at a time. Use a wooden spoon to mix the flour into the wet ingredients. Keep adding the flour until it is completely incorporated and dough begins to hold together. Use a light hand; do not over work dough or you will have tough kolaches. The dough will be sticky, moist and light.

Lightly grease  large bowl. Transfer the dough to the bowl, cover loosely with plastic wrap,and allow to rise until double. Leaving dough in bowl, punch down and wrap , place in refrigerator for at least 4 hour or overnight.

Remove dough and with lightly oiled hand form 18 dough balls and place in a oiled 12×17 inch baking pan. Make an indention in each bun without going through the bottom and fill with filling. Place pan with filled kolaches, covered in warm place to rise to almost double. Sprinkle tops with streusel . Bake in preheated oven at 375 degrees for 25-30 minutes or until golden.

Blondina Scherr’s Portuguese Sweet Bread

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1 cup milk , scalded

2 packages active dry yeast

1/4 cup lukewarm water

3 eggs, beaten

1 cup sugar

1/2 cup butter, melted

1 tsp. lemon extract

5-6 cups flour

1 tsp. salt

Scald the milk and set aside. Dissolve the yeast in the lukewarm water. Beat the eggs, then add the dissolved yeast to them. Add the sugar, melted butter and flavoring. Gradually stir in 5 cups of flour and the salt. Turn the dough out onto a lightly floured surface and knead until satin smooth. Add more flour if dough is too sticky but just enough to be able to handle.

Place in a well greased bowl and set covered in a warm place to rise until double in volume. This can take up to 3 hours. Punch dough down and divide into two pieces. Form into smooth rounds and place in buttered pie pans. Cover and allow to rise until doubled. Brush lightly with milk to form a glaze as bread bakes. Preheat oven to 350 degrees. Bake the form risen loaves for about 30 minutes or until golden. Remove from pans and cool on wire rack.