This lovely loaf for the BBBs' August 2010 task is not the traditional shape for Pão Doce. But then we're not Portuguese so we aren't bound by tradition. The loaf was brushed with milk prior to baking and then with butter just after it came out of the oven. Doesn't it look spectacular?
The dough is rather slack. It will be interesting to see if it is as slack, with the same measurements, on a day with regular humidity. (It was insanely hot and humid when this bread was made.)
The demarcations in the bread are to be made by a thin rolling pin. Our rolling pins were too wide so I used a wooden spoon handle instead.
The dough was VERY springy and didn't really want to hold the marks.
When the bread was ready to go into the oven, the loaf looked like a puffball and marks had almost completely disappeared. I redefined the marks, causing the loaf to deflate drastically.
But it certainly made it easy to divide. And the final bread didn't appear to be overly compromised.
Closer view of the crumb.
The recipe made a lot of dough - enough for 3 loaves. Rather than make 3 rounds, I decided to braid one third of the dough.
And make a jam roll out of the third part of the dough to use up blue grape jam that doesn't taste terrible but has been decreed inedible as grape jam by 50% of the inhabitants (I unfortunately boiled the mixture for too long and it tastes like raisins instead of grapes).
These seedless, blue grapes are fabulous in pie. They are sweet yet tart with a flavour reminiscent of blueberries. Unless they have been cooked too long for jam. Then they taste like raisins.
It makes delicious toast.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain