Portuguese Sweet Bread With Macadamia Nuts Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Makes 1 round loaf,
-beaten,
1 T: Active dry yeast,
3 each: To 3 1/4 cups white flour,
3/4 cup: Warm water,
-preferably unbleached,
2 T: Nonfat dry milk,
4 T: Soft sweet butter,
1/3 cup: Sugar,
1 cup: Macadamia nuts, roughly
pn Of salt,
-sliced,
2 each: Eggs, at room temperature,
Directions:
In a medium-size bowl dissolve the yeast in the warm water. Stir in
the dry milk, sugar, salt, and beaten eggs. Mix in 1 cup of the
flour, then beat in the soft butter a tablespoon at a time until it
is absorbed. Add enough more of the flour to make a manageable dough.
Turn the dough out on a floured work surface and let rest while you
clean and butter the bowl. Knead the dough lightly for a few minutes,
adding more flour as necessary, then return it to the bowl, cover
with plastic wrap, and let rise in a warm place until double in
volume - about 1 hour. Turn the dough out, punch down, and knead in
the nuts. Let rest, covered with a towel, for 10 minutes. Punch the
dough down again and form into a round. Place in a buttered 9-inch
cake pan, cover with a towel, and let rise again until double in
volume - about 45 minutes. Bake in a preheated 350 F oven for 45
minutes. Turn out and cool on a rack. The Book of Bread From the
collection of Jim Vorheis
Submitted By JIM VORHEIS On 11-20-94
Source from luhu.jp
the dry milk, sugar, salt, and beaten eggs. Mix in 1 cup of the
flour, then beat in the soft butter a tablespoon at a time until it
is absorbed. Add enough more of the flour to make a manageable dough.
Turn the dough out on a floured work surface and let rest while you
clean and butter the bowl. Knead the dough lightly for a few minutes,
adding more flour as necessary, then return it to the bowl, cover
with plastic wrap, and let rise in a warm place until double in
volume - about 1 hour. Turn the dough out, punch down, and knead in
the nuts. Let rest, covered with a towel, for 10 minutes. Punch the
dough down again and form into a round. Place in a buttered 9-inch
cake pan, cover with a towel, and let rise again until double in
volume - about 45 minutes. Bake in a preheated 350 F oven for 45
minutes. Turn out and cool on a rack. The Book of Bread From the
collection of Jim Vorheis
Submitted By JIM VORHEIS On 11-20-94
Source from luhu.jp