The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portuguese Sweet Bread

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intheend's picture
intheend

Portuguese Sweet Bread

I did a search and found that a lot of people liked Mark Sinclair's recipe for Portuguese Sweet Bread. I tried clicking on the PDF for the recipe and it won't come up. Does someone have a copy they can send me or direct me to another recipe that I may have missed in my search?


 


Thanks!

tssaweber's picture
tssaweber

You can ask Mark himself you find him under the screen name MCS.


 


Thomas

judeeo's picture
judeeo

Does someone have Mark Sinclair's recipe for Portuguese Sweet Bread. I tried clicking on the PDF for the recipe and it won't come up. 

thomaschacon's picture
thomaschacon (not verified)

This website seems to have captured it: http://allthingsbread.bravehost.com/portagee.html

Note that it says "This sweet bread is adapted from a recipe from Mark Sinclair...", which could mean just about anything.

Portuguese Sweet Bread w/Biga

Biga

White AP flour 269g

Water 169g

Salt 7g

Yeast 1/6 tsp

Final Dough

White AP flour 709g

Milk, warm 257g (1 1/8 cups)

Honey 149g  (scant 1/2 cup)

Eggs 125g  (3 large)

Butter, softened 110g  (1 stick)

Sugar 55g

Yeast, instant 8g  (2 1/2 teaspoons)

Salt 6g

Biga 445g

Total 1864g (4.1#)

1. Prepare biga, mix/knead until a smooth ball forms. Cover and set aside for 12-16 hours.

2. Mix final dough ingredients together on speed 1 adding biga as dough comes together. Set timer for 3 minutes.

3. Mix on speed 2 for 3 more minutes scraping dough occasionally (once per minute) from side of bowl and dough hook. Dough forms a loose ball on the hook, but is too sticky to clean the bowl.

4. From the mixing bowl, transfer to a lightly floured table and form into a loose boule before placing in a lightly oiled bowl to rise.

5. Cover and set aside for 2 hours, folding after 1 hour.

6. Shape.

7. Final fermentation (covered with plastic or in a humid environment), about 1.5 hrs at 75°.

8. Three ounce rolls baked in a convection oven at 325 take 15 minutes (no steaming); 1.5# pan loaves take 35 minutes (no steaming) to reach 200 degrees internal temperature.