April 7, 2011 - 1:50pm
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!
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You can ask Mark himself you find him under the screen name MCS.
Thomas
http://www.thefreshloaf.com/node/9780/mark-sinclair039s-portuguese-sweet-bread-and-rolls
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.
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.