Rich Bread
This is not unlike the classic American “white” bread—not the stuff sold in supermarkets today but the rich, milk-laden, soft (but not mushy) loaves of much of the nineteenth and twentieth centuries. It is no more difficult to make than French or Italian bread, but it keeps much better and is better for sandwiches. (Though it isn’t done in Portugal, you could even bake this in loaf pans.) If you have some saffron, add a pinch to the flour at the beginning for a lovely color and mysterious flavor.
Recipe information
Yield
makes 2 round loaves or 1 huge one
Ingredients
Preparation
Step 1
Combine the flour, yeast, salt, sugar, and butter in a food processor. Pulse the machine on and off until the butter is cut throughout the flour. Add the eggs and pulse a few more times. With the machine running, slowly add 3/4 cup of the milk through the feed tube.
Step 2
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of milk and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Step 3
Turn the dough onto a floured work surface and knead, adding a little flour as necessary, until the dough is smooth and no longer sticky, about 10 minutes. Form a smooth, round dough ball, put it in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.)
Step 4
When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until the dough puffs slightly, about 20 minutes.
Step 5
Pinch the bottom of the ball(s) to seal the seam as well as you can. Butter 1 or 2 casseroles or loaf pans that will comfortably hold the loaves; they should not (yet) quite fill the pans. Cover and let rise for an hour and preferably longer, up to 2 hours.
Step 6
Preheat the oven to 350°F and set a rack in the middle. Brush the top of the loaf or loaves with melted butter, then put the casserole(s) in the oven. Bake for about 40 minutes, until the crust is golden brown and the internal temperature of the bread is at least 210°F. Remove the breads from the casseroles and cool on a wire rack; cut with a serrated knife—the bread will be rich and delicate.
