- Exported from MasterCook
PORTUGUESE SWEET BREAD (PAO DOCE
PART 1 )
1 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method -- -- --
2 pk Active dry yeast
1 1/4 c Warm water
110 -
-degrees), divided
3/4 c Sugar, divided
1/3 c Low fat dry milk
5 1/2 To 6 cups bread flour,
-divided
1 t Salt
3 Eggs, slightly beaten
1/2 c (1 stick) butter, room
-temperature
1 Egg for glaze
-coarsely granulated sugar
1/4 c Dried currants
1/4 cup of the water in large bowl of mixer. Sprinkle
tsp of the sugar on top and let stand until bubbly, about 5 minutes.
Stir in remaining water, sugar, dry milk and 2 1/2 cups of the flour. Beat
on medium speed 2 minutes.
Reduce mixer speed to slow, and add salt, eggs and butter. Blend well. Add
remainder of flour a little at a time. When dough begins to get stiff for beaters, change to dough hook. Enough flour is added when mixture forms a
soft ball which gathers around dough hook and follows hook around bowl. If
mixer doesn't have a dough hook, mix by hand with a spoon. Add flour in a
circle around bowl, rather than in the middle.
5 minutes or 8 - 10 minutes by hand. Put dough in
greased bowl, turning to grease top. Cover with plastic wrap and let rise
in warm place until double, 1 1/2 - 2 hours.
Punch down dough, divide into halves.
25 x
9 x
inches, to form a snail shape.
TRANCA A TRICANA (BRAID LOAF): Use half of dough. Work 1/4 cup dried
currants into dough. Cover with towel and let rest 30 minutes. Divide dough
3 equal parts, roll each into a
14 inch rope. Lay ropes side by side
on greased baking sheet. Starting in middle and working out to each end,
weave into thick braid. Pinch ends together and turn under slightly.
45 minutes to
1 hour. Heat oven
to 350 degrees. Brush top with beaten egg, sprinkle with coarse sugar.
35 to 40 minutes.
Makes 2 loaves - - - - - - - - - - - - - - - - - -
