Home Bread-Bakers v116.n033.2
[Advanced]

Portuguese Sweet Bread (Pao Doce)

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 08 Sep 2016 20:09:19 -0700
v116.n033.2
* Exported from MasterCook *

                      Bread Portuguese Sweet  (Pao Doce)

Recipe By     :Linda West Eckhardt and Diana Collinwood Butts
Serving Size  : 9     Preparation Time :0:00
Categories    : Bread                           Bread Machine
                  Bread-Bakers Mailing List       Ethnic
                  Hand Made                       Low Fat
                  Posted                          Potatoes
                  Side Dish                       Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  bread flour
    2 1/2      teaspoons  bread machine yeast
       1/3           cup  granulated sugar -- plus extra to sprinkle on top
    2        tablespoons  instant nonfat dry milk
    2        tablespoons  dry mashed potato flakes
       1/4           cup  unsalted butter -- (1/2 stick)
       1/2      teaspoon  salt
       1/2      teaspoon  vanilla extract
    3              large  eggs -- 1 held for the glaze
       1/2                zest and juice of lemon
       3/4           cup  water

Portuguese

Makes one 9" round coiled loaf

Although traditioal Portugueses bakers bake their breads in brick 
ovens, we think they'd like our new age version of a very old bread.

Combine all the ingredients except the egg for the glaze and the 
sugar for sprinkling, in the bread machine pan and process on the 
dough setting. Once the cycle is completed, remove the dough to a 
lightly floured surface and punch it down, adding additioinal flour 
if it seems too sticky to handle. Cover the dough and let it rest for 
15 min, then form the loaf.

Make a coiled loaf by rolling the dough into a 30" long rope. Spritz 
a 9 or 10" pie pan with cooking spray, then coil the dough into the 
pan beginning at the outside edge and ending in the center. Twist the 
rope as you lay it in the pan.

Sprinkle the top of the loaf with granulated sugar and set the loaf 
aside to rise until nearly doubled in bulk, about 40 min. Preheat the 
oven to 350F. Beat the remaining egg and brush it over the loaf. 
Sprinkle the top with more granulated sugar and bake in the preheated 
oven until brown, 25-30 min.

When done, carefully remove it from the oven and allow it too cool a 
few minutes in the baking pan. About 5 minutes later carefully remove 
the loaf from the baking pan and cool it completely on a wire cooling rack.

Source:
    "Rustic European Breads from Your Bread Machine"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 278 Calories; 8g Fat (24.6% 
calories from fat); 9g Protein; 44g Carbohydrate; trace Dietary 
Fiber; 85mg Cholesterol; 154mg Sodium.  Exchanges: 2 1/2 
Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 
Other Carbohydrates.