Portuguese Bread

[werebeagle]

I've got a loaf rising right now. I'll post the results. I used the powdered yeast also, cause that's what I could find. I'll have to look in the butter section. Got to go preheat the oven now.

[Giulietta]

Hello, it's me again, sorry to disaturb you.

I have here the recipe for the BRIOCHE or as we call in Portugal, Milk Bread.

There are two types, the sweet and the un-sweet.

1) The sweet you put inside the bread, when shaping them into buns, dried fruits, almonds, chocolate, egg cream etc..whatever your sweet toth feels like having...

2) The unsweet (we call salty here in Portugal, you put inside ham, chorico, meat, cheese, chicken meat, etc..



You will need:

150 grams of milk (regular not fat free or skimmed) that is 5.3 ounces of milk
1 small quantity of salt (maybe half a tea spoon)
50 grams of sugar, that is 1.8 ounces of sugar
50 grams of margerine, that is 1.8 ounces of margerine
3 eggs yokes only, (no white liquid, sorry I don't know the name)
40 grams baker yeast (same yeast of the bread), that is 1.41 ounces of yeast
300 to 400 grams of flour (depends on how dryish they will come out)
2 soup spoons of vanilla sugar (if you want them to be sweet bread)

OR

1 tea spoon if you want the BRIOCHE to be unsweetened, for example to fill chorico or cheese, or any other stuff inside. (it's very good with ham inside, os sausage).


How to prepare:

Pour the milk, the salt the sugar and the margerine and stir well (note if you don't want the sweet bread, don't put the sugar, and put instead the 1 tea spoon of salt), make sure the milk is at a temperature of 98 Deg F.

Mix very well, please.

Then mix the eggs yokes, with the yeast before and stir for a few seconds. After its doen add to the milk and the rest of the ingredients.
Add the flour until the dough raches a nice consistency.

After it is dry and soft, mix by hand bending the dough many times..

Make rolls or cylinders and add what you want inside, (or nothing if you prefer) remeber if you opted for the sweet rolls add the fruits or the sweet things, if you opted for the salty version, add the cheese or ham.

Brush the top of the buns with a brush the yellow of eggs that you have beaten before (just the yellow, not the white). This will create a thin skin that is delicious after baking.

Then put the buns in the oven at 122 deg. Farheneit until the buns are twice the original size.

Once they are big, raise the oven temperature to 392 and bake for aproximately 20 minutes...

enjoy the bread.

Tomorrow I bake some for Alex and my boys and he puts the photos here.

Thank you,

Giulietta

[werebeagle]

Giulietta

The bread was delicious. It was a little on the flat side, but was not hard. I'll try finding better yeast for the next batch. Now I think I'll go have another slice while it's still warm.

[bestfriend]

Ms. Giulietta, How do I get the bread to not stick to the baking pan?

[artbyjody]

Originally Posted by bestfriend

Ms. Giulietta, How do I get the bread to not stick to the baking pan?

Coat the bottom of the pan with a dusting of flour - that will usually do the trick or place a sheet of baking parchment paper on the bottom...

[bestfriend]

Originally Posted by artbyjody

Coat the bottom of the pan with a dusting of flour - that will usually do the trick or place a sheet of baking parchment paper on the bottom...

Tried the flour, but it stuck to it. I think my dough might have been too wet. Good morning Jody.

[werebeagle]

When baking breads, you keep adding flour to the mix until the dough is not sticky. Then add a dusting of flour to the pan, although I used a stone for the baking process. I think the reason mine turned out a little flat is that I left it in the bowl for the rising process,a dn it fell when I transfered it to the stone. I let it rise again before baking, but it didn't rise as much the second time. Next try I'll let it rise on the stone.

[bestfriend]

Thanks for the tip Charlie!

[Valiente]

Originally Posted by Giulietta

Hello Marc, this is Giulietta the wife, not the man, please send her, I will take good care of her. And I will give the recipe, I have many more if she wants.OK?

Muito obrigado! I am trying to teach her some basic Portuguese, but all she wants to do is eat the pasteis do Belem...

[werebeagle]

And the bread's still good cold with garlic butter and a dark and stormy.