In case you forgot what a bunch of sweeties we are... the Bread Baking Babes have Sweet Portuguese Bread on the table! This lovely bread, shaped like a star, was introduced to us by Tanna in her Kitchen of the Month. She had lots of fun with the bread, trying out different styles and cobbling together a loaf that had the best of each recipe.
It is fun to make and delicious to eat. A rich bread, meaning that it has butter and eggs, it lends itself nicely to both sweet and savoury flavours.
If you would like to bake this gorgeous loaf this month, and earn yourself a Bread Baking Buddy badge, just try your hand at the recipe, post and send in the link to Tanna at CommentsMyKitchen AT mac DOT com by August 29th.
Sweet Portuguese Bread: Massa Sovada
Mostly From A Baker's Odyssey by Gregg Patent p 221
Also known as Pão Doce, Massa Sovada, & just Massa
Over night SPONGE
72 grams bread flour
2 1/4 teaspoons osmotolerant yeast (instant worked just as well too)
114 milliliters potato water, or whey or water (potato water or whey really make it extra tender & soft)
6 tablespoons butter, room temp.
30 to100 grams brown sugar
1 teaspoon salt
3 large eggs, room temp.
120 milliliters milk, room temp.
460 grams bread flour, I make approximately1 cup of the 460g whole wheat, you can use all bread flour if you like
2 tablespoons flax seeds, ground
Mix together the sponge the night before baking the bread. Leave sitting at room temp 8 to 12 hours.
Beat sugar and butter until creamy.
Add zest and salt and beat.
Beat in each egg separately and completely; mix will appear curdled.
Stir in milk and sponge.
Stir in 2 1/2 cups flour and beat vigorously (in a stand mixer it would clear the sides of the bowl, by hand lifting the spoon up should stretch the dough about a foot.)
Add remaining flour to make stiff dough. Knead 5 minutes or more to incorporate all the flour:
Dough should be smooth, soft and very supple with a slight stickiness. Looks a little like very thick cake batter or a brioche dough.
Shape into ball, oil bowl and dough ball.
Cover and allow to rise about 2 hours, should almost or triple in size.
Divide into loaves, shaped into balls.
Allow to rest 20 to 30 minutes before final shaping with rolling pin.
See Tanna's site for photos of shaping.
For best demarcation of indents be careful to dust dough ball well with flour.
Shape and place into well oiled cake pans seam side down.
Allow to rise an hour to 2 hours; more than double in size.
Brush with egg wash if you want that beautiful glossy finish.
50 minutes as two loaves
35 minutes as four loaves
mine took less
Brush with melted butter when hot from the oven. *sprinkle with sugar if desired*
This bread has been Yeastspotted!