The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagels and Portuguese Sweet Bread

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Yolandat's picture
Yolandat

Bagels and Portuguese Sweet Bread

I had a choice today clean my house or bake. I opted for baking. Cleaning will have to wait until later today or tomorrow. I started to make PR bagels. It was an easy recipe to follow. I made no changes to the recipe. I found diastatic malt syrup at a local beer store and used that as the sweetener. I formed the bagels using the rope method. The first couple were a bit misshapen but got the hang of it. I put them in the fridge to retard overnight. I woke up at 3 and 5 AM but made myself wait until 6:30. I had to get up to boil and bake them to see how they turned out. I tried to wait the 15 minutes before tasting them. Oh MY these were the best bagels I have tasted! They were crunchy and chewy on the outside and soft and tasty on the inside. I will definitely be making these again...maybe later today. I made 13 4 oz bagels 


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I also made Portuguese Sweet Bread. I was not quite as happy with this bread as with the bagels. The dough came together well. I didn't have any orange or lemon extract so I put a little orange and lemon zest in the dough. It gave the bread a wonderful scent. The recipe said to have the bread rise in the pan for 2 to 3 hours or until the dough fills the pans fully. I think I left them a little too long and the loaves were over proofed. They had large holes just under the crust. I didn't get any over spring. the loaves had a nice crust and you could taste the zest flavours. It is not my favourite bread. It was kind of blah.  


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Comments

Mini Oven's picture
Mini Oven

And I like the crumb of the Portugese sweet bread.  Sounds like it would make great french toast!


Mini

penzar's picture
penzar

You can't compare bagels made at home. Where I live in Florida, they just don't understand how to make a good one.


Neil

Yolandat's picture
Yolandat

My parents and daughter loved the bagels. I made raisin cinnamon bagels the next day. i will defiantly be making them again. I will be making French toast with the Portuguese Sweet bread. I think you are right Mini. I was afraid that I let it over proof. 


Where in Florida are you Neil? I am going to be in Naples in May. Do you know any good bakeries or baking equipment shops down there?


Yola

penzar's picture
penzar

I live on the east coast in Palm City (Stuart, Florida)


If you would like to talk with me, my phone number is 772-781-9401.


Neil Friedman