Monday: making home made bread.
Today I missed the smell of my Grandma's house - a mixture of percolated coffee and baked sweet bread (usually Vetebrod - a Swedish cardamom bread, that anyone else is hard pressed to get a piece of because I hardily devour its toasted goodness). Of course, that recipe still resides with my grandmother, so today I tried a Portuguese sweetbread recipe - which was super easy, thanks to my bread machine (bought at the thrift store for $8. go me.)
Portuguese Sweet Bread:
3 TBS Instant Potato Flakes
1/4 c. sweetened condensed milk
1/4 c. water
1/2 tsp. vanilla extract
1/4 tsp. lemon extract or grated rind of one lemon
2 eggs
3 c. bread flour
1 tsp. salt
4 TBS. butter
1/3 c. sugar
Pinch of ground nutmeg
3 tsp. active dry yeast
1 egg white, lightly beaten
Place all ingredients except egg white in bread pan, select Dough setting, and press start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Grease an 8 or 9 inch pie tin. Gently roll and stretch the dough into a 30 inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope. Place one end of the twisted rope of dough in the center of the greased pie tin; carefully coil the rest of the rope around the center, filling the pan. Cover and let rise in a warm oven at least one hour until doubled. (Hint: To warm oven slightly, turn oven on warm setting for two minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat).
Preheat oven to 325ºF. Brush dough with egg white. Bake for 50-60 minutes until brown. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve.
Today I missed the smell of my Grandma's house - a mixture of percolated coffee and baked sweet bread (usually Vetebrod - a Swedish cardamom bread, that anyone else is hard pressed to get a piece of because I hardily devour its toasted goodness). Of course, that recipe still resides with my grandmother, so today I tried a Portuguese sweetbread recipe - which was super easy, thanks to my bread machine (bought at the thrift store for $8. go me.)
Portuguese Sweet Bread:
3 TBS Instant Potato Flakes
1/4 c. sweetened condensed milk
1/4 c. water
1/2 tsp. vanilla extract
1/4 tsp. lemon extract or grated rind of one lemon
2 eggs
3 c. bread flour
1 tsp. salt
4 TBS. butter
1/3 c. sugar
Pinch of ground nutmeg
3 tsp. active dry yeast
1 egg white, lightly beaten
Place all ingredients except egg white in bread pan, select Dough setting, and press start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Grease an 8 or 9 inch pie tin. Gently roll and stretch the dough into a 30 inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope. Place one end of the twisted rope of dough in the center of the greased pie tin; carefully coil the rest of the rope around the center, filling the pan. Cover and let rise in a warm oven at least one hour until doubled. (Hint: To warm oven slightly, turn oven on warm setting for two minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat).
Preheat oven to 325ºF. Brush dough with egg white. Bake for 50-60 minutes until brown. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve.
[From: Bread Machine Magic, Linda Rehberg & Lois Conway]
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