But I am starting to get better. Part of the problem is my drafty house. Initially, I would keep breads in the laundry room in rise. The hot water heater is there and the room is normally quite toasty. However, I have found that the double oven is really the best place for me. I place the bread, covered with a greased sheet of wazed paper and a towel, in the top oven. I add a tray of boiling water underneath.
Or maybe I should attribute the success of this bread to the recipe? It did create a loaf with a tight, even crumb. It isn’t overly sweet or heavy. I think it is like a love child between a brioche and a quick bread. Dense enough to slice and use for toast. Rich enough to enjoy for breakfast or tea. Enjoy with butter and marmalage, Nutella, jams and jellies, and more. I’m sure it has some savory applications but I haven’t tested those out yet.
Portuguese Sweet Bread
1/4 c warm water
1/2 c skim milk
1/4 c butter
1/2 c sugar
1/2 tsp salt
3 – 3 1/2 c flour
In a mixer or a large bowl, combine eggs, sugar, and salt. Add milk and yeast mixtures. Stir to combine.
Begin to add flour gradually, in 1/2 c increments. Once the dough comes together, you make switch the dough hook if using. Dough will be fairly sticky. Knead for 10 minutes until dough becomes smooth and elastic. This will take less time if using a dough hook.
Plop dough out onto a plate or counter. Grease mixing bowl and return dough to bowl. Cover with greased waxed paper and damp towel. Set aside in a warm, draft-free place for 1 hour and 45 min. The dough should double in size.
Remove from oven and allow to cool in the pie pan for 10 min. Using a rubber spatula, loosen edges and place bread on a wire rack to cool completely. Go sit in the other room so you don’t rip it open and eat it. Once cooled, slice and serve.