CB - Portuguese Sweet Bread
I was very intrigued by Dan's CB post of the Portuguese Sweet Bread, but I didn't have all of the ingredients to properly attempt the recipe he posted. I did think this would be a good way to use my new mixer with an enriched bread, though, so I instead decided to attempt the Portuguese Sweet Bread from King Arthur.
I followed the recipe exactly, substituting 1.33 Tbsp of Fleischmann's ADY for the preferred 1 Tbsp SAF Gold.
I used my new Ankarsrum mixer to mix everything up, and then develop the dough (went about 9-10 minutes.)
After about 2 hours, it seemed like it had puffed enough (kind of hard to tell from the photo)
I deflated the dough, then roughly shaped it into a square, as I decided to use my 8x8 brownie pan (USA Pans) instead of a 9" round....
A couple hours later, the dough was just below the rim of the pan, so I popped it into the oven to bake
After the 40 minutes called for in the recipe, the top of the bread was still a bit pale, so I hit it with Conv Bake for five minutes, and it came out a lovely, deep brown/mahogany
I haven't cut into it yet, so I'll have to update with a crumb shot later. It smells deliciously sweet and lemony, and was pretty easy to make!