Tanna of My Kitchen in Half Cups was the Kitchen of the Month in August and made us Bread Baking Buddies bake Portuguese Sweet Bread. Can you imagine my excitement when I read the assignment? Portuguese Sweet Bread was one of my favorite breads in the BBA Challenge, after all – my second favorite, to be exact, after the Roasted Onion Parmesan Miche.
This recipe calls for a soaker. When I mixed the soaker with the remaining ingredients (of the 460 grams of flour, I used about 1 cup of whole-wheat flour, the rest was bread flour) I noticed that this dough was VERY wet. Some other Bread Baking Babes have had the same problem and just added more flour which is what I did, too. In the end, I’ve added about one more cup of flour than called for in the recipe. Oh, and I should mention that I used the maximum amount of sugar, 100 grams that is, because I have a massive sweet tooth.
The rest was not very difficult. Tanna presented a very interesting, though not very traditional, shape for this bread which I was eager to try out. Thus, I divided the dough in half and used Tanna’s technique for one loaf. The other half, I shaped into 16 tiny rolls of about 1 1/2 oz each and put them in my muffin tins. Both the loaf and the rolls rose very nicely, so I put them in the oven and baked them – the rolls for 20 minutes, and the loaf for 50 minutes.
This bread is really yummy. Not as good as the BBA version, though, which was a little more moist. My kids had rolls for their daycare breakfast in their lunchbox, and when my son came back from daycare he told me his teacher had been annoyed because he brought muffins and she asked him if he didn’t have any bread. Okaaaayyyyy…. I clarified this misunderstanding this morning and let her know, that he indeed had bread (rolls) in his lunchbox that were baked in a muffin tin. Maybe next time, I should put a label on it saying: I’m a roll, not a muffin ;-).