Portuguese Sweet Bread

Okay guys, it has been a while.  Can I just say that I was moving to another state and be forgiven for my absence?  Thanks for being patient while I packed up and unpacked all my belongings.  I haven't cooked nearly as much in the past month since we were searching for an apartment, packing, moving and unpacking.  But I am back on my game!  I have gone to the store a million times and feel like I am finally stocked up on my staples.  I may have cringed and pulled my hand back when I saw the prices, but at last I have realized I have left cheap Utah prices behind.  Sigh.  The food may not be cheap in California, but it is a beautiful place to live!  And farmer's markets year round?  Yeah, I'll take that.

This recipe doesn't take anything from the farmer's market, but is absolutely divine.  This lightly sweetened bread is my husband's favorite.  In fact, it was his birthday "cake."  He'd much rather have this than actual cake.  I'm alright with that.  Though not the healthiest bread to down, it certainly is one of the most delicious.  Light and fluffy and delicate lemon flavor combine to make the most addicting bread.  It never lasts long in our house!

Portuguese Sweet Bread

1/3 c. milk
2 tbs. instant mashed potatoes
1/3 c. sugar
1/4 c. butter, cut into chunks
1 tbs. yeast
1/4 c. warm water
2 large eggs
1/2 tsp. salt
zest of one lemon
1/2 tsp. vanilla
2 1/4 - 2 3/4 c. all-purpose flour
2 tbs. melted butter

Heat milk until boiling. Remove from heat and immediately stir in instant mashed potatoes, sugar and butter. Let cool until just warm.

In a stand mixer or bowl, sprinkle yeast over water and let stand for 5 minutes. With the dough hook, mix the beaten eggs, salt, lemon zest, vanilla, potato mixture and flour. Start with 2 cups of flour and mix until combined. Keep adding flour slowly with the mixer going until you have a soft dough. It will no longer be sticky. Be careful not to add too much flour or the dough will become too stiff.

Cover dough with a damp kitchen towel and let rise in a warm place until doubled, about 1 1/2 hours.  If you poke an indentation in the dough and it doesn't spring back, it has risen enough. If you are in a hurry, my sister-in-law taught me a great trick. Warm your oven up just slightly and then turn the oven off. Leave the dough in the oven to rise and it will rise quicker. Just make sure it is mildly warm in the oven. If it is too hot, let it cool down before putting the dough in. We don't want to cook the bread yet!

Knead dough breifly to release air bubbles. Let dough rest 5-10 minutes.

On a lightly oiled surface, roll dough with your fingers into a 30" rope. Coil rope, twisting slightly as you go, into an oiled 9" pie pan, starting in the center and moving out.

If desired, brush with melted butter. Cover loosely with plastic wrap and let rise in a warm place until puffy, about 40 minutes.

Uncover and bake in a pre-heated over at 350 degrees for 25 minutes or until deep golden brown.


Slightly adapted from my mother-in-law.