Portuguese Sweet Bread

Cooking Instructions

BAKING SHEET OR PIE PANS

1 baking sheet (for braids), greased or Teflon, or two 9" pie pans (for round loaves or coils), greased.

BY HAND OR MIXER

18 mins.

In a large mixing or mixer bowl combine 3 cups flour, the yeast, sugar, and salt. Make a well in the center of the flour, pour in the diluted milk and add the vanilla extract and lemon juice. Break the 3 eggs into the mixture, and gently stir with a large wooden spoon or mixer flat beater until all the ingredients are combined. Add the 1/4 cup currants or raisins. Beat in the butter; add more flour, 1/4 cup at a time. When the dough becomes difficult to stir by hand or with the beater, work in the flour with your fingers or dough hook until it can be gathered in a rough, soft ball.

KNEADING

10 mins.

Turn out the dough onto a floured work surface and knead with the heel of your hand or under a dough hook until it is smooth and elastic, about 10 minutes. If currants or raisins fall out, push them back in.

BY PROCESSOR

10 mins.

Attach the plastic dough blade.

Place 2 cups flour in the work bowl and add the yeast, sugar, and salt. Pulse to blend. Pour in the diluted milk and add the vanilla extract and lemon juice. With the machine running, add the 3 eggs through the feed tube, one at a time, and, when they are absorbed into the mixture, add the butter.

Add the remaining flour through the feed tube, pulsing after each addition, until the dough begins to form and is carried around the bowl by the force of the blade.

KNEADING

45 secs.

Keep the machine running and knead for 45 seconds.

Turn the dough from the bowl. It will be sticky. Work in currants or raisins by hand. Dust with sprinkles of flour.

FIRST RISING

1-1/2 hours

Drop the dough into a bowl, pat with greased fingers, cover the bowl with plastic wrap, and put aside in a warm place (80-90) until the dough has doubled, about 1-1/2 hours.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half.)

REST

10 mins.

Punch down the dough, divide in half, and put aside to rest for 10 minutes.

SHAPING

20 mins.

Each piece can be shaped in one of the following ways:

- Pat the dough into a flattened round, about 8" across, and place in a greased pie pan.

- The Portuguese call the coiled loaf caracois. Roll the piece into a 30"-long rope and coil it in a 9" pie pan.

- The braid is a tranca a tricana. Divide the dough into 3 equal pieces; roll each into a 14"-long rope. Lay them side by side and weave into a thick braid. Pinch ends together and turn under slightly. Place on the baking sheet.

SECOND RISING

1 hour

Cover the loaves with wax paper or a Teflon sheet and put them in a warm place to double in volume, about 1 hour.

PREHEAT

Preheat the oven to 350 20 minutes before baking.

BAKING 350

1 hour

Brush the flat loaf with the beaten egg. Brush the coil with the beaten egg and dot it with a dozen or so currants or raisins. Brush the braid with the egg, and sprinkle with sugar or coarsely granulated decorating sugar.

Place the loaf or loaves in the oven. They will be baked when they are a golden brown and a wooden toothpick or skewer inserted in the loaf comes out clean and dry, about 1 hour.

(If using a convection oven, reduce heat 50.)

FINAL STEP

Handle the loaves with care when removing them from the baking sheet or pie pan to place on the wire cooling rack.

A spatula will help in lifting the coils and braids.