PORTUGUESE SWEET BREAD
3 cups bread flour
2 1/2 teaspoons yeast for bread machine
1/3 cup granulated sugar (plus extra for sprinkling)
2 tablespoons instant milk powder
2 tablespoons instant potato flakes
1/4 cup (1/2 stick) butter
1/2 teaspoon salt
1/2 teaspoon vanilla
3 large eggs (divided use, 1 reserved for glaze)
Zest and juice of 1 lemon
3/4 cup water
Mix all ingredients (except extra sugar for sprinkling and reserved egg) and process in bread machine on "dough" setting.
Remove to lightly floured surface and punch down. Cover and let rest 15 minutes.
Roll dough into a 30-inch-long rope. Coil the dough into a lightly greased pie pan, beginning at the outer edge of pan and ending in center, twisting rope lightly as you go. Sprinkle with sugar and let rise until doubled, about 40 minutes.
Preheat oven to 350 degrees F.
Beat reserved egg and brush over loaf and sprinkle with the extra sugar.
Bake until brown, 25 to 30 minutes.
Makes 1 loaf
Source: Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diane Collingwood Butts
3 cups bread flour
2 1/2 teaspoons yeast for bread machine
1/3 cup granulated sugar (plus extra for sprinkling)
2 tablespoons instant milk powder
2 tablespoons instant potato flakes
1/4 cup (1/2 stick) butter
1/2 teaspoon salt
1/2 teaspoon vanilla
3 large eggs (divided use, 1 reserved for glaze)
Zest and juice of 1 lemon
3/4 cup water
Mix all ingredients (except extra sugar for sprinkling and reserved egg) and process in bread machine on "dough" setting.
Remove to lightly floured surface and punch down. Cover and let rest 15 minutes.
Roll dough into a 30-inch-long rope. Coil the dough into a lightly greased pie pan, beginning at the outer edge of pan and ending in center, twisting rope lightly as you go. Sprinkle with sugar and let rise until doubled, about 40 minutes.
Preheat oven to 350 degrees F.
Beat reserved egg and brush over loaf and sprinkle with the extra sugar.
Bake until brown, 25 to 30 minutes.
Makes 1 loaf
Source: Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diane Collingwood Butts
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