Yet another loaf for gifting at Christmas, this loaf is supposed to be reminiscent of a Portuguese holiday bread known as Pão Doce. Ms. Hensperger recommends serving it toasted for breakfast with jam or lemon curd, but mentions it is also good with a sweet wine for dessert.
Into the bread machine, I added:
2/3 cup evaporated milk
1/4 cup plus 1 tablespoons water
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon lemon extract
1 tablespoon vanilla extract
1 1/2 teaspoons salt
3 cups bread flour
1/3 cup light brown sugar
1 tablespoon instant potato flakes
2 teaspoons gluten
2 1/2 teaspoons SAF yeast
This loaf requires the dark crust setting and can be baked using either the Basic or Sweet bread cycles. I used Basic.
Oh, boy, this one really reminds me of Hawaiian Sweet Bread. The lemon and vanilla flavors marry well and this texture is tender and slightly chewy.
Here are my cousin, Faye’s thoughts:
“The next time you make your Portuguese Sweet Bread, try is as bread for French Toast. AWESOME! I tried it as is and with jam, and the flavor was so good as it but also made great French Toast. Yum!”