Portuguese sweet bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 215) by Peter Reinhart

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires 7-7.5 hours to prepare.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 7-7.5 hours to prepare.

  • anya_sf on September 21, 2023

    I made one loaf from 1/2 recipe. I should have held back on the water a little, as I had to add a bit of flour. After 50 min in the oven, the loaf was slightly overbaked (200 F), although fine. Delicious, soft, and slightly sweet with lovely floral notes from the extracts. I had to substitute orange flower water for orange extract. The bread was good on its own, or lightly toasted and buttered (careful as it toasts quickly). Next time I will make the full recipe to have enough for French toast.

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