Portuguese sweet bread with macadamia nuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 1 round loaf | ||
| 1 | tablespoon | Active dry yeast |
| ¾ | cup | Warm water |
| 2 | tablespoons | Nonfat dry milk |
| ⅓ | cup | Sugar |
| pinch | Of salt | |
| 2 | eaches | Eggs, at room temperature, beaten |
| 3 | eaches | To 3 1/4 cups white flour, preferably unbleached |
| 4 | tablespoons | Soft sweet butter |
| 1 | cup | Macadamia nuts, roughly sliced |
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