The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mark Sinclair's Portuguese Sweet Bread and Rolls

  • Pin It
holds99's picture
holds99

Mark Sinclair's Portuguese Sweet Bread and Rolls

First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system.  It keeps getting better and better.  Thank you!


The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently.  I divided the dough in half and made 2 loaves of bread and a dozen or so rolls.  Both the bread and rolls are excellent and favorites at our house.  The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches. 


Thank you Mark for this great recipe and for your video on roll shaping, which showed me the proper way  to shape rolls.  Hope you're knocking their socks off with your baked goods at your new bakery in Kalispell, Montana.


Howard


 



 


Comments

chahira daoud's picture
chahira daoud

You are amazing Mr.Howard!!!


Those looks very well done, soooo yummy, may I have one please???


your family is so lucky to have very good baker among them.


Thank you for sharing with us those beautiful pics , and thanks a lot to Mark.


Have a nice day!!!

holds99's picture
holds99

You're so kind with your complements.  Mark deserves at least half the credit, he supplied the recipe.  Hope all is well with you and your family.


Best Regards,


Howard

Paddyscake's picture
Paddyscake

nice job! Gee, you are ambitious..your freezer must be overflowing! Do you know if Portuguese sweet bread and Hawaiian sweet bread are the same ? We'll be in your neck of the woods next week..well sort of. We'll be in Melbourne visiting my Aunt, then down to Palm Shores for a week and then to Grand Cayman. If we were going to be a bit more north we could have had a TFL bread meet  :  ) Happy Thanksgiving to you and Charlotte.


Betty

holds99's picture
holds99

I have been giving it away at a pretty good clip so the freezer is holding its own at this point.  I made these at the request of my mother-in-law.  I had made them once before when Mark first posted the recipe and she mentioned that she really liked the rolls and would be glad when I made them again (hint, hint :>)  She occasionally buys the commercial Hawaiian sweet rolls at the local supermarket for breakfast and sandwiches.  She's a sweetheart and I was glad to do it... plus I got to keep the bread.


I've not made or seen the recipe for Hawaiian sweet bread so I can't answer your question as to whether or not they're similar.  This is the same recipe Mark posted a while back on his Backhome Bakery website.  If you don't have it and want it let me know.


Your trip to Melbourne next week will bring you close to us.  Charlene used to live in Melbourne (Satellite Beach).  She really liked it when she lived there.  You're coming down at a good time.  The weather here has been gorgeous for the past couple of days.  We worked in the yard yesterday and it was perfect weather.  I'll keep my fingers crossed that it holds through next week.  The visitors are starting to really arrive this week in St. Augustine and here on Anastasia Island, just south of the City, where we live.  As you said, too bad you aren't going to be coming through here, we could call an emergency session of the North Florida Chapter of TFL  for a holiday Bake Off :>)


As always, good hearing from you, have fun on your trip next week and Happy Thanksgiving to you and yours,


Howard


 


 

SylviaH's picture
SylviaH

What nice loaves this recipe makes...they look great!  I also like the slash on top of the rolls.  Is this a double recipe? 


I'm also very thankful for all the effort that Floyd went through to get everything up and running so great!  He did a fantastic job!


Howard I would like to wish you and yours a Very Happy Thanksgiving!


Sylvia

holds99's picture
holds99

It's a really good recipe.  The bread makes terrific toast.  Happy Holiday to you too.


Howard

Eli's picture
Eli

Howard,
Those look great! Is that PSB a really sweet bread? The crumb looks great and soft!


 


Eli

holds99's picture
holds99

Not all that sweet.  Just a nice touch of sweetness.  Here's the recipe.


 


Portuguese Sweet Bread and Rolls


White AP flour                  1,714g
Honey                                262g
Eggs                                  233g
Water, warm                       226g
Milk, warm                          418g
Butter, softened                  194g
Sugar                                   96g
Yeast                                   15g
Salt                                      20g


Total                                             3,178g


 


1. Mix all of the ingredients together with a dough hook on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl. Note: I used the paddle attachment until dough became fairly firm, then switched to dough hook on my K.A.


2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes. Note: I did 2 folds at 20 minute intervals.


3. Shape into rolls or loaves then proof covered for about an hour until almost doubled in size. Note: I divided the dough into 4 oz. pieces and shaped them using the technique shown in Mark's video. Placed them on parchment lined pans and let them final proof, covered, until doubled in volume.


4. Bake at 350 [deg. F.] for 35 minutes (loaves) or 25 minutes for rolls. Note: At the end of the baking cycle I used a digital probe thermometer and tested for an internal temperature of 210 deg. F.


Happy Thanksgiving,


Howard

mcs's picture
mcs

Don't you just love the smell when they're baking?
I like the double scoring on the rolls - never seen that before, but I'll have to try it. 
By the way, if you're interested, I now have a slightly different version of this same recipe that I use a biga for and work at a higher hydration so that it fits in my schedule a little bit better.  If you'd like to see it, I'll post a PDF link in this blog. 


-Mark

holds99's picture
holds99

Yes, I do love the smell.  It fills the kitchen and surrounding area with a wonderful aroma.  My mother-in-law really loves these rolls.  I gave her all of the rolls, except for a couple that Charlene and I held aside for breakfast, and I kept the bread.  Toast doesn't get any better than when it's made with this bread.  I would love to see and try your new recipe with the biga.  Thanks in advance for your offer to post it in this link.


Hope all is well on your end and Charlene and I wish you and Sharon the Happiest of Thanksgivings.


Regards,


Howard

mcs's picture
mcs

Howard & hansjoakim,
Here's the recipe for you and others to try. 
http://www.thebackhomebakery.com/downloads/PSBwbiga.pdf
It's a higher hydration dough, so the dough never quite 'cleans the bowl' during mixing.  I end up scraping the bowl down off the sides and off the hook probably 3 or 4 times over the course of 6 minutes.  Anyway, try it out, and I think you'll like it.  Oh, and with this dough, a little flour is in order for the folding and shaping.  Also, as mentioned in the recipe, the baking temp and time was for a convection oven, so of course your times/temp will vary.
Enjoy.


-Mark


P.S. Sharon says to use it for French toast because it's 'awesome'

hansjoakim's picture
hansjoakim

Thank you for sharing your recipe with us, Mark!


I'll have a go at these sweet ones over the weekend. Thanks again :-)

holds99's picture
holds99

Mark,


Appreiciate the tip re: hydration and Charlene, who really enjoys French toast, will be very happy to hear Sharon's suggestion.  Don't know if either you or Sharon have tried it, but when I make the egg mixture for the French toast I sometimes add a small amount of vanilla extract or, better than that, Flori Di Sicilia, which infuses the toast with a very pleasing, subtle taste and aroma.  If don't have the Flori Di Sicilia you can probably get it from your bakery supplier.  King Arthur sells it (or used to) in 1 oz. bottles.  It can also be added to some baked goods; Italian cakes, cookies, etc. 


Regards,


Howard

mcs's picture
mcs

Howard,
I haven't heard of that extract before, but after Googling it and looking at what baked goods it is included in, I think I can picture what it tastes like.  I'll have to pick some up.


-Mark

taurus430's picture
taurus430

The link for the recipe isn't working.  There is a recipe above by another poster,  is this your recipe as another post is requesting the recipe after that post?

hansjoakim's picture
hansjoakim

That would be highly appreciated, Mark!


Your sweet bread is terrific :-)

Eli's picture
Eli

I am going to give these a try! Thanks to Mark also!!

Marni's picture
Marni

Those rolls really look great. The slashing is very artistic.  I can never seem to keep my slashes uniform. 


Marni

holds99's picture
holds99

I posted a message to you re: the toolbar problem being fixed.  Hope you got it. Happy Thanksgiving.


Howard

gaaarp's picture
gaaarp

Mark et al, is there any magic to the timing of the biga in this recipe?  I'm thinking of making these this week or weekend, but my schedule is such that my biga will likely have to sit for closer to 24 hours.  Should I refrigerate it in that case, like I do my sourdough starter, or will it be OK to sit out that long?

alabubba's picture
alabubba

Baked up a bunch of this last Thursday. It does make fabulous toast.


See my post here


cliffgarz's picture
cliffgarz

Does anyone have this recipe Mark Sinclair's Portuguese Sweet Bread to post or send me I checked the links but it seems to be out of order thanks


Cliff

holds99's picture
holds99

Cliff,


Send me a TFL message with your e-mail address and I'll send the recipe (pdf file) in an e-mail to you.  Mark said in the past that he doesn't object.


Howard

need to bake's picture
need to bake

edjfab@verizon.net


 


thank you.

cliffgarz's picture
cliffgarz

Ok so last night I tried the recipe posted here and here are the results IMG_0090.JPG


IMG_0091.JPG


 


Taste was great but I'm looking for something that has this texture is more yellow in color, you could almost peel it in layershornCrumb.jpg

del's picture
del

Hawaiian Portuguese Sweet Bread


 


I've posted a recipe of my Hawaiian Styled Portuguese Sweet Bread at TFL here.


 


The loaves do tear off in layers and it is very very yellow (all the eggs.) And it's pillowy soft!


 


Hmm your pictured loaf looks to have something like poppy seeds in them. Guess you could try it. Just know that you'll fail any drug test when you eat poppy seeds...(!) Here in Hawaii when they make anpan (sweet bread rolls with azuki beans inside) they do put lots of poppy seeds on top of the buns.


 


 


Enjoy.


 


 


//del//


 

Urchina's picture
Urchina

I think I know what I'm baking this weekend! Thanks for the excellent videos, Mark, and to Howard for posting the recipe. 


 


I'm curious -- Mark, what do you use as a filling for the filled rolls? Jam?

LT72884's picture
LT72884

yeah  i have been trying to find the recipe that mark used in his video, but i cant seem to find it. oh and i suck with metric so a recipe in SI would be awesome. 1 cup is easier for me to measure at my house. haha sorry guys.