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

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