{"id":365,"date":"2010-06-05T10:56:19","date_gmt":"2010-06-05T17:56:19","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=365"},"modified":"2010-06-05T10:56:19","modified_gmt":"2010-06-05T17:56:19","slug":"portuguese-sweet-bread","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/06\/portuguese-sweet-bread\/","title":{"rendered":"Portuguese Sweet Bread"},"content":{"rendered":"<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet1.jpg\" class=\"mt-image-none\" style=\"\" width=\"480\" height=\"360\" \/><\/p>\n<div align=\"left\">Peter Reinhart describes this bread as the east coast version of the popular Hawaiian style bread on the west coast.&nbsp; They are both sweet breads for sure, but I think this formula at least has a little more fruit forward flavor (the citrus extracts really stay present in the baked loaf).&nbsp; While this loaf uses a sponge, it does not need an overnight rest like many of the other breads I&#8217;ve made.&nbsp; The sponge has a relatively large amount of yeast for the size of the sponge.<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet_sponge.jpg\" class=\"mt-image-none\" style=\"\" width=\"360\" height=\"270\" \/><\/p>\n<div align=\"left\">After the sponge is nice and bubbly, it was time to mix the rest of the dough.&nbsp; First step was to mix up some of the liquid ingredients.&nbsp; Eggs, some vanilla, orange, &amp; lemon extract.<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet_liquids.jpg\" class=\"mt-image-none\" style=\"\" width=\"360\" height=\"270\" \/> <\/div>\n<div>To this mixture I added the sponge and the remaining flour and mixed until the ingredients formed a course ball.<\/p>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet_mixing.jpg\" class=\"mt-image-none\" style=\"\" width=\"360\" height=\"270\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet_kneading.jpg\" class=\"mt-image-none\" style=\"\" width=\"360\" height=\"270\" \/><\/p>\n<div align=\"left\">Because this bread has a high fat content, it takes a little more time<br \/>\nto knead than one of the more lean breads (like French Baguettes).&nbsp; I<br \/>\nthink I kneaded this for almost 15 minutes.&nbsp; Then it was time to let it rise.<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet_rising.jpg\" class=\"mt-image-none\" style=\"\" width=\"360\" height=\"270\" \/><\/p>\n<div align=\"left\">While the formula suggested baking these in round pie pans, I decided i wanted these as sandwich loaves.&nbsp; They took quite awhile to proof, and even then they were a little smaller than I would have liked.&nbsp; The nice deep caramel color of the tops of the loaves were due to an egg wash applied just before baking.&nbsp; Another popular loaf among my co-workers.&nbsp; I&#8217;ve already got requests for another batch.<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/portuguesesweet2.jpg\" class=\"mt-image-none\" style=\"\" width=\"360\" height=\"270\" \/><\/div>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Peter Reinhart describes this bread as the east coast version of the popular Hawaiian style bread on the west coast.&nbsp; They are both sweet breads for sure, but I think this formula at least has a little more fruit forward flavor (the citrus extracts really stay present in the baked loaf).&nbsp; While this loaf uses &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/www.rhinoblues.com\/thoughts\/2010\/06\/portuguese-sweet-bread\/\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[61,59,111],"class_list":["post-365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-bba","tag-breads","tag-portugese-sweet","item-wrap"],"jetpack_featured_media_url":"https:\/\/www.rhinoblues.com\/thoughts\/upload\/\/app_1_220086724709892_1567717122.gif","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/comments?post=365"}],"version-history":[{"count":0,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/365\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media\/1327"}],"wp:attachment":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media?parent=365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/categories?post=365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/tags?post=365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}