The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Portugese sweet bread

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Joe Fisher's picture
Joe Fisher

Portugese sweet bread

Here's Portugese Sweet Bread from The Bread Baker's Apprentice.

The recipe calls for letting the dough double in 2 hours (which it did), then dividing in half, placing each half in a 9" pan, and letting it rise to fill the pan. 2-3 hours.

Well, here's what they looked like after 2 hours in a 72 degree room, an overnight fridging (it was 12am by the time 2 hours had passed), and 3 hours in the morning:

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They almost doubled, but came nowhere near filling the pans. I was disappointed, but had to get them in the oven. They turned out gorgeous, anyway! The flavor was outstanding, the crust was thick, and the crumb was wonderful.

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This is the second Reinhart recipe I've had this problem with (loaves not filling the pan specified in the recipe). The first being the 100% whole wheat in the back of the book. I don't know what I could be doing wrong. Suggestions are welcome!! I've had such great success with the rest of the book, I'm hoping it's a mistake I'm making.

-Joe