Cinnimon Portuguese Sweet Bread Recipes

Steps:

• To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
• To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.
• Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
• Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
• Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.
• Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

Steps:

• 1. Add butter and milk warm to 110 degrees( as with any recipe or directions read the entire list first)
• 2. Add all the rest of ingredients in a mixing bowl with a hook adapter, or bread hook
• 3. One thing I did not add to ingredients is flour, it varies, I usually start with about 7 cups, mix until fully incorporated, add flour as needed until it just comes off the side of the bowl. Turn onto floured surface and need till smooth (you will get it after a few tries, if tour not familiar with bread dough. I usually weigh it and divide in three equal parts, caver with towel and let rise until it doubles.
• 4. Mix the sugar and cinnamon together, working with the last three ingredients.
• 5. One at a time, take each dough ball and flatten, rub with softened butter sprinkle with cin-sugar mixture, roll up tightly and place in bread pan, do this to all 3. make 3 light slices on top of each, brush with an egg water mixture, place towel over and lit rise, at least double.
• 6. Preheat oven to 400, place bread in middle rack and bake for 22 minutes, ovens do vary but this timing should work for all ovens, if using a convection oven bake at 350 for twenty minutes. Let cool in pan for twenty minutes. awesome for French toast, and great just toasted with butter. hope you all enjoy.

Steps:

• Add ingredients in order given.
• Bake on "sweet bread" setting.

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
• To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

Steps:

• In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes.
• Scald milk and stir in sugar, butter and salt. Stir until butter is melted.
• Combine cinnamon and flour.
• Add half the flour to the milk and mix until smooth.
• Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes.
• Knead raisins in at this point, if using.
• Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours.
• Punch dough down and divide in half.
• Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours.
• Preheat oven to 350 degrees.
• Beat remaining egg. Brush tops of loaves with egg.
• Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom.
• Cool on wire racks.