As with most yeast breads dough itself comes together easily, and has quite a bit of inactive rise time. Whereas Kings Hawaiian Sweet Bread is soft and spongy, this pao doce is a little on the drier side and a tad more dense. It is definitely lighter and has a more uniform crumb than your typical artisan loaf and because it’s a little drier than the King’s Hawaiian Sweet Bread, the pao doce makes a killer french toast. The recipe says it makes two large loaves, and it certainly does. We’ve managed to finish off a loaf and a half so far (with the help of family and friends), but we still have one remaining half in the freezer.
I think now I have to schedule myself a trip to Brazil to see how close to the real thing it actually is. Who is up for a field trip??
From: New Betty Crocker International Cookbook. Yield: 2 - large loaves.
2 Tbsp Active Dry Yeast
¼ c Warm Water
1 c Lukewarm milk (scalded, then cooled)
¾ c Sugar
1 tsp Salt
½ c Butter, room temperature
5-6 c AP Flour
1 tsp Sugar
Dissolve yeast in warm water in a large bowl.
Stir in milk, 3/4 cup sugar, 3 eggs, salt, margarine or butter, and 3 cups of flour. Beat until smooth.
Stir in enough of the remaining flour to make the dough easy to handle.
Knead dough on a lightly floured surface until smooth and elastic - about 5 minutes.
Place in a greased bowl and let rise in a warm place until it is double in size - about 1 1/2 to 2 hours.
Punch down dough and divide in half.
Shape each half into a round slightly flat loaf.
Place each loaf into a well greased round 9" x 1 1/2" pan. Allow to rise for 1 – 1 ½ hours or until double in bulk.
Heat oven to 350°F.
Beat 1 egg and brush over tops of loaves. Sprinkle with one teaspoon of sugar.
Bake until loaves are golden brown, about 35-45 minutes.