I think I’ve been converted. As I told both my Brother and my Best Friend…we will never go hungry – Lyn knows how to make BREAD! Why is it that I did not take the plunge sooner? Every bread recipe that I see now, I take a second glance to see if its one that I can do. My husband has even started to request bread with specific ingredients. Well, ‘scuse me Mister! When did I become the bread lady? Ok fine…*taking notes* He knows I’ll try
I am a true lover of bread. Give me bread and butter and I’ll be okay. I grew up in a bread household. If there was anything that we always had – it was bread. And for that, I’m thankful. I’m also thankful for the Kindle book that I got from Amazon with all these wonderful bread recipes. Its called Easy Fabulous Bread Making. A Collection of quick, no knead, homemade bread recipes. I feel that it has helped me jump right into bread making, giving me the confidence as a beginner to make fresh bread at home! I like the technique, so when I’m good with this, I can move on providing that my wrists can take the pressure. Bring on the BREAD!
Today I’m sharing a bread that we fell in love with. The texture, the flavour – it was lovely. I forgive myself for the really thick slice that I cut for a late night snack. Portuguese Sweet Bread – I heart you!
- 1 Cup Milk (I used 2%)
- 1 Egg
- 2 Tbsp Unsalted Butter, Softened
- 1/3 Cup Sugar
- 1 Tsp Salt
- 3 Cups All Purpose Flour, Unbleached
- 1 Tsp Yeast (Active Dry)
- Proof your yeast
- In a large bowl, mix butter, sugar and eggs until combined.
- Add milk, then mix.
- Add activated yeast mixture. Mix to combine.
- Gradually combine flour and salt until fully incorporated
- Transfer to a large bowl and cover loosely with saran wrap
- Store in the refrigerator for at least 8 hours up to 5 days
- When ready to bake
- Preheat oven to 375
- Remove from fridge and place on a well floured surface. The dough will be sticky.
- With well floured hands, stretch ends underneath a few times to create a boule. Place the boule seam side down on a well oiled baking sheet. Cover for about 30 minutes.
- Bake for 30-35 minutes
- Allow to cool for about 10 minutes before transferring to a cooling rack
- Allow to cool for 30 minutes before cutting
This bread seemed easy enough to just mix by spoon. But it was a breeze using my standing mixer. This dough takes no time to come together.
The exterior is crusty but not hard. The bread itself – soft, chewy, slightly sweet and an absolute delight to the palate. Perfect with butter or cream cheese.
I love that I just popped a slice in the toaster and topped it with cheesy scrambled eggs. Breakfast has never been so satisfying. One centre slice goes a long way!
Funny how bacon seems to be making an appearance quite often these days…