Sam's Sweet Bread

http://www.macheesmo.com/portuguese-sweet-bread/ by Samantha Brosend

Recipe

Starter

Made the night before. Use the "Let's Make Bread" recipe.

Dough

6 tablespoons sugar

1 teaspoon salt

1/4 cup powdered milk

4 tablespoons unsalted butter

2 large eggs

1 teaspoon lemon extract

1 teaspoon orange extract

1 teaspoon vanilla extract

3 cups bread flour

6 tablespoons water, room temperature

Egg Wash

Whisk together ingredients listed below.

1 egg

1 teaspoon water

Directions

1) Start sponge by mixing starter ingredients in a medium bowl. Stir until it makes a smooth batter. Cover and let sit at room temperature for 60-90 minutes, until the sponge is very foamy.

2) To make dough, combine sugar, salt, powdered milk, and butter in large bowl or with a paddle attachment in a stand mixer. Combine until smooth.

3) Mix in eggs, one at a time, and extracts.

4) Mix in the sponge and flour and switch to the dough hook. Mix on medium with the dough hook until the dough is very supple and soft. If it is at all wet or sticky add more flour by the spoonful. Alternatively, you can knead by hand on a floured surface until the desired consistency is reached. This will take 10-12 minutes with a mixer or 15-16 minutes by hand.

5) Add dough ball to a lightly greased bowl, cover and let ferment until it doubles in size, about 2 hours.

6) Remove dough from bowl and divide into two pieces. Form each piece into a tight round ball (a boule). Lightly oil two 9-inch pie pans and place one boule in each pan, seam side down. Cover loosely and let rise for another 2-3 hours, until the dough doubles in size.

7) Brush loaves with egg wash.

8) Bake loaves at 350 degrees for 50-60 minutes until they are a deep brown and sound slightly hollow when thumped.

9) Remove from the oven and let cool on wire racks. Let cool for at least 45 minutes before slicing.

Baker's Percentage

Use a baker's percentage if you are cooking for a larger amount of people. Adjust the recipe above by using the percentages listed below.

Starter

100% flour

71.60% water

0.70% yeast

0.97% salt

Dough

17.43% sugar

0.97% salt

1.01 powdered milk

13.38 unsalted butter

26.53% large egg

0.92% lemon extract

0.92% orange extract

0.92% vanilla extract

100% bread flour

21.13% water, room temperature

Egg Wash

There is not a baker's percentage for this part of the recipe. Go by the number of eggs and water needed, or try to convert to grams of ingredients and multiply number of grams by batches needed to be made.