SWEET BREAD DOUGH RECIPE RECIPES

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BREAD MACHINE SWEET DOUGH/ROLLS RECIPE - FOOD.COM



Bread Machine Sweet Dough/Rolls Recipe - Food.com image

Since this is an original bread machine recipe I firstly tryed it on my Zojirushi Home Baker bread machine and results were great! I have since adapted it to make on my Kitchen Aid stand mixer, I will be happy to forward the KA measurement adaptations to any who wants them. Prep time is only for the last rising time, and servings is only estimated. This delicious sweet dough can be used for buns or sweet rolls.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup warm cup water
1/4 cup warm milk
2 teaspoons dry skim milk powder
1 large egg (room temperature)
1/3 cup soft butter
1/3 cup sugar
1 teaspoon salt
3 3/4 cups flour
3 teaspoons dry yeast

Steps:

  • Place the water, milk, egg, butter, sugar, salt, flour and yeast into the bread machine pan in order stated (starting with water and ending with the yeast).
  • Select dough cycle, then press start.
  • Since all bread machines are different the water or flour amounts will need to be adjusted slightly to your bread machine to create a soft smooth semi-sticky dough, so make certain to check after about 5 minutes of kneading time and adjust water or flour amounts.
  • When the dough cycle has finished (including the rising time) remove and place dough on a lightly floured work surface.
  • Divide into sections; let the sections rest for 5 minutes (important, the dough MUST rest for 5 minutes) then shape as desired.
  • Place the shaped dough onto a greased baking sheet; cover with a light clean towel.
  • Let rise in a warm place for about 1-1/2 hours or until doubled in size (due to the addition of an egg rising time will be longer).
  • Bake in a 375°F oven for about 20-25 minutes or until until browned.

Nutrition Facts : Calories 222.1, FatContent 6.2, SaturatedFatContent 3.5, CholesterolContent 29.8, SodiumContent 250.3, CarbohydrateContent 36.2, FiberContent 1.3, SugarContent 5.8, ProteinContent 5.3

PORTUGUESE SWEET BREAD RECIPE - FOOD.COM



Portuguese Sweet Bread Recipe - Food.com image

Adapted from one of my favorite cookbooks, The Bread Baker's Apprentice (by Peter Reinhart), this recipe makes lovely sweet, light loaves. Prep time includes time for fermentation and proofing of the sponge and the dough. This bread will start browning rather quickly, due to the high sugar content, but don't be alarmed - it will get even darker as the center catches up with the outside, and the final color will be a rich mahogany brown.

Total Time 6 hours 50 minutes

Prep Time 6 hours

Cook Time 50 minutes

Yield 2 1-pound loaves, 28 serving(s)

Number Of Ingredients 17

1/2 cup bread flour (unbleached, 2.25 ounces)
1 tablespoon granulated sugar (.5 ounce)
2 1/4 teaspoons instant yeast (.25 ounce)
1/2 cup water, at room temperature (4 ounces)
6 tablespoons granulated sugar (3 ounces)
1 teaspoon salt (.25 ounce)
1/4 cup powdered milk (1.25 ounces)
2 tablespoons unsalted butter, at room temperature (1 ounce)
2 tablespoons vegetable shortening (1 ounce)
2 large eggs (3.3 ounces)
1 teaspoon lemon extract (.17 ounce)
1 teaspoon orange extract (.17 ounce)
1 teaspoon vanilla extract (.17 ounce)
3 cups bread flour (unbleached,13.5 ounces)
6 tablespoons approx water, at room temperature (3 ounces)
1 egg, whisked with
1 teaspoon water, until frothy

Steps:

  • To make the sponge, stir together flour, sugar, and yeast in a small bowl. Add the water and stir until all ingredients are hydrated and make a smooth batter. Cover with plastic wrap and ferment at room temperature for 60-90 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, which is what I use). 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) and mix in the sponge and flour (I wait to change out the attachments until most of the ingredients are mixed, as it seems I have a problem getting the dough to grab onto the hook if I switch too early). Add the water, as needed, to make a very soft dough (more than likely you will not need the full amount of water, but it can vary due to factors such as the moisture content and protein percentage of your flour). The finished dough should be very supple and soft, easy to knead, and not wet or sticky. To achieve this will take 10-12 minutes with the mixer and close to 15 minutes by hand, as dough with high amounts of fat and sugar usually takes longer to knead because the gluten requires longer to set up. The finished dough should pass the windowpane test (see note below if you are unsure what this is) and register 77F to 81°F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil. Cover with plastic wrap.
  • Ferment at room temperature until dough doubles in size, around 2 hours.
  • Remove dough from bowl, divide in 2 equal pieces, and form each into a boule. Lightly oil two 9-inch pie pans and place a boule, seam side down, in each pan. Mist with spray oil and loosely cover with plastic wrap.
  • Proof at room temerature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size. (If you want to bake only 1 of the loaves, you can retard the second in the refrigerator for 1 day, but it will take 4 to 5 hours to proof after it come out of the refrigerator.).
  • Very gently brush the loaves with the egg wash. Preheat the oven to 350F with the oven rack on the middle shelf.
  • Bake the loaves for 50 to 60 minutes, or until they register 190F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. The dough will brown rather quickly (please see intro), long before it is done. When done, the loaves 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.
  • *Windowpane Test: Cut off a small piece of dough and gently stretch, pulling and turning it to see if it will hold a paper-thin, translucent membrane. It it falls apart before it make this windowpane, continue to knead for another minute or two and test again.

Nutrition Facts : Calories 100, FatContent 2.7, SaturatedFatContent 1.2, CholesterolContent 23.2, SodiumContent 95.8, CarbohydrateContent 15.7, FiberContent 0.5, SugarContent 3.7, ProteinContent 2.7

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