Pour the water into a large bowl and dissolve in it the sugar and yeast. Stir in the flour and set aside until the mixture is bubbly and expanded. Don't worry about lumps, and feel free to give the mixture a stir after a few minutes to break up and distri
Scald the milk. Remove from the heat and add the butter, sugar, salt and optional lemon peel. Stir to dissolve and then let the mixture cool to lukewarm.
*In these days of fat phobia, you can cut this amount of butter by half or substitute vegetable oil to eliminate some cholesterol and saturated fat. Remember, though, that there is a lot of flavor (as well as Vitamin A) in butter, and that in one slice of
Beat the eggs and yolk together until frothy. Add them and the milk mixture to the proofing sponge. Stir in 6 to 7 cups of flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl.
Turn the dough out onto a lightly floured board. Scrape the bowl and add the bits of dough. There is no need to wash the bowl at this time; just lightly oil and set it aside. (A Jubinsky technique which avoids taking time to wash out the bowl and demonstr
Knead the dough, adding only enough flour to keep the dough from sticking to your hands and the board. When the dough is smooth and satiny (it should be relatively soft rather than stiff), place it in the oiled bowl. Turn to lightly oil the entire surface
Punch the dough down and divide into two equal pieces. Shape into two round loaves and place in two greased 9-inch cake pans.
Cover loosely with plastic wrap (again greased) and cover with a clean towel. Let the loaves rise in a warm place until doubled in bulk, about 1 hour.
Preheat your oven to 375°F for at least 15 minutes. Brush the loaves with the egg white and water mixture.
Bake for 35 to 40 minutes, or until the loaves sound hollow when tapped on the bottom with a finger. When the bread is done, remove it from the oven and let cool on a wire rack.
The hawaiian and San Franciscan version of Portuguese sweet bread is frequently made with potatoes and potato water, and almost always with condensed milk. (Condensed milk was developed by Gail Borden in 1856 so it has been around for quite awhile. One ca
The Potato Brew1 smallish potato (about 4 ounces or 2 inches in diameter) 2 cups water 1 tablespoon active dry yeast
Peel, slice and boil the potato in the water until it's soft. Drain off the water and make sure you have at least 1 1/2 cups. Pour it and the potato into a mixing bowl and mash or beat until the potato is fairly well broken up (or whirl it all in a blende
The Sponge1/2 cup granulated sugar 1/2 cup sweetened condensed milk 3 large eggs 2 cups King Arthur Unbleached All-Purpose FlourThe Dough 2 teaspoons salt 1/2 teaspoon ground nutmeg (optional) 1 teaspoon vanilla (optional) 2 teaspoons grated lemon peel or
After the yeast is active and bubbling, add the sugar, condensed milk and eggs. Beat this mixture together with an egg beater until well blended and then stir in the flour. Cover and let this sponge work for about 2 hours.
*See note on butter in the New Bedford Portuguese Sweet Bread recipe above.
After the sponge has become bubbly, light and expanded, stir it down and mix in the salt, nutmeg, vanilla, lemon peel or oil and two more cups of flour. Then stir in the melted butter and a further 2 1/2 to 3 cups of flour. Mix this together until it begi
Knead for 4 or 5 minutes, adding only enough more flour to keep the dough from sticking to you or the board. Give the dough a rest while you wash out and clean your bowl. Knead for a further 4 or 5 minutes until the dough is smooth and satiny. (Don't worr
Grease the bowl and place the dough in it, turning it so the top is greased as well. Cover with a damp towel or plastic wrap and let rise until doubled, 1 to 2 hours depending on how warm its resting place is. (If you're in a hurry, you can skip this step
Knock the dough down, divide it in half and shape it into two round loaves. Place each loaf in a greased 9-inch pie plate, cover and let rise until almost doubled, about an hour.
Preheat your oven to 350°F. Brush the loaves with the egg/water mixture. Bake for 30 to 35 minutes, or until the loaves sound hollow when tapped or have reached 190°F on your bread thermometer. If the tops seem to be getting too brown, turn the temperatur
Portuguese Sweet Bread is delicious right out of the oven but, as we mentioned above, it makes wonderful toast, tasty french toast and, if it ever lasts to this point, great bread pudding.