Traditional Portuguese sweet bread is rich dark crust, white fluffy crumb, a slightly sweetish taste and delicate citrus aroma. It is great for holidays and on every day. Start making bread with dough and then knead soft elastic dough on it. Unobtrusive but very a pleasant aroma of bread will give a mixture of lemon, orange and vanilla extracts. And so that his golden crust is also appetizing shone, before baking, grease the surface with a beaten egg.
Recipe author – Peter Reinhart – American baker and author books, teacher of master classes
Time: 3 час. 30 min. plus time fermentation Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Opara
- 0.5 tbsp. baking flour
- 1 tbsp. l granulated sugar
- 2 and 1/4 tsp fast yeast
- 0.5 tbsp. water, room temperature
Dough
- 6 tbsp. l granulated sugar
- 1 tsp salt
- 1/4 Art. milk powder
- 2 tbsp. l (30 gr.) Butter, room temperature
- 2 tbsp. l cooking oil
- 2 large eggs
- 1 tsp lemon extract
- 1 tsp orange extract
- 1 tsp vanilla extract
- 3 tbsp. baking flour
- About 6 tbsp. l water, room temperature
Recipes with similar ingredients: yeast dough, bread flour, powdered milk, lemon essence, eggs
Recipe preparation:
- To make the dough, mix the flour, sugar and yeast. Add water and mix to moisten the flour and knead a homogeneous dough. Cover the bowl with plastic wrap and leave at room temperature for 60-90 minutes or until dough rises and does not foam.
- To knead the dough, mix in a 4 liter bowl. (or in the bowl stationary mixer) sugar, salt, milk powder, and cooking oil. Beat the mixture with a strong spoon (or a mixer with with a spatula) until smooth, then mix eggs and extracts.
- Continue kneading manually (or set on mixer hook attachment) and stir in the dough and flour. As needed add more water to knead a very soft dough. Ready the dough should knead easily and be very elastic and soft, and not wet or sticky. It will take 10-12 minutes if you work with a mixer, and about 15 minutes if kneading by hand. To kneading dough with a lot of fat and sugar usually takes longer time because gluten is harder to develop. Finished dough should pass a gluten window test, and its temperature will be 25 ° C-30 ° C. Lubricate a large bowl with a thin layer of vegetable oil and shift the dough into it by turning it on the other side, so that too cover with oil. Cover the bowl with plastic wrap.
- Leave to rise at room temperature for about 2 hours, or until the dough doubles in volume.
- Put the dough out of a bowl and divide it into two equal parts. Form each of the pieces into a round loaf. Lightly grease vegetable oil two cake pans with a diameter of 22 cm. and put a loaf of dough with the seam down in each mold. Sprinkle butter dough in a spray and cover freely with plastic film.
- Leave to rise at room temperature for 2-3 hours, or until the dough fills out the forms, doubling in size, and there will be go a little beyond the edges. If you want to bake only one loaf, then you can store the second in the refrigerator for 1 day, and then to get it and to place before baking 4-5 hours.
- Lubricate the tops of the dough with a beaten egg very carefully. Preheat the oven to 175 ° C, setting the grid on average level.
- Bake bread for 50-60 minutes, or until inside the temperature of the bread will not reach 88 ° C. Check bread after 30 minutes and if necessary, turn the other side so that it bakes evenly. Due to the high sugar content, the peel is very fast. getting dark, but do not be fooled into thinking that he is ready. The bread will be get darker as the middle bakes, but he will not burn. The crust of the finished bread will be saturated brown colors.
- Put the loaves out of the molds and lay them on the wire rack so that they have cooled down. The bread will soften as it cools, and as a result will become very soft. Allow it to cool for at least 1.5 hours, then chop and serve.
