Enlarge picture i Cookbook writer Marilynn Brass says eating Virginia Lima's standard Portuguese Sweet Bread is like biting into a cloud.
Cookbook writer Marilynn Brass says consuming Virginia Lima's classic Portuguese Sweet Bread is like biting into a cloud.
For the holidays, why not give a gift that tastes like a cloud? Portuguese Sweet Bread may possibly be as close as you can get, according to Marilynn Brass, one particular -half of the cookbook duo the Brass Sisters.
Marilynn and her sister Sheila co-authors of Heirloom Baking with the Brass Sisters gather stories as properly as recipes. On Thursday's All Things Regarded , they explain that the story that goes with this airy deal with, recounted to them by their good friend David Lima, is a keeper.
Like all the girls in her loved ones, Virginia Lima, born on a single of Portugal's Azores islands in the early component of the 20th century, was taught how to make bread. As a wife and doing work mother residing in Providence, R.I., in the 1950s, she stored the tradition alive every single vacation by producing loaves of her Portuguese Sweet Bread.
Lima's youngest little one, David, liked to preserve her business in the kitchen. He delivers the following facts about her technique : Mrs. Lima would consider a substantial, enamel basin major sufficient to wash a smaller child in and tie it to a red metal stage stool with a rope. Which is in which she'd mix her dough by hand. No electric mixer.
She'd activate the yeast in a separate bowl, then measure out her flour into the basin. As she mixed the liquid into the dough, she'd include an intriguing ingredient two teaspoons of whiskey. She'd then cross herself and say a prayer that the bread would come out right and nourish all who ate it. She'd knead and pound for a prolonged time, then take a break and pour a very little whiskey into a shot glass to reward herself.
After the bread was baked, she'd give the loaves to loved ones and buddies as an act of really like and remembrance for the souls of the departed.
Occasionally David would get her to make dinner rolls shaped like doughnuts or tied in knots. They'd always eat the bread just as it was, David informed the Brass Sisters. He by no means attempted toasting it until he was an grownup.
Ultimately, the Brass Sisters attempted Virginia Lima's recipe for themselves. "The scent was heavenly," Sheila recalls, "and the taste was like the finest French brioche, with sugar extra."
Mrs. Lima would make up to seven loaves in her large washbasin, but the Brass Sisters have adapted her recipe for a more compact yield. And, in a touch that's confident to please many, they also elevated the sum of whiskey.
Recipe: Virginia Lima's Portuguese Sweet Bread
3 / four cup milk
2 packages ( 4 one / 2 teaspoons) quick - increasing yeast
1 / two cup water, warmed to 110 degrees
1 cup plus one tablespoon sugar, divided
five one / 2 to 6 cups flour
one / two cup butter
two teaspoons salt
three eggs, beaten
two tablespoons whiskey or one teaspoon lemon extract
one egg, beaten, for glaze
Set the oven rack in the middle position. Preheat the oven to 350 degrees. Coat two 9-inch cake pans with vegetable spray or butter.
Warm milk in microwave for 40 seconds on very low. Set aside.
Dissolve yeast in warm water. Add one tablespoon of the sugar and set in a warm put to proof, about 10 minutes. Mixture will bubble when yeast is proofed.
Combine 5 1 / two cups of the flour, one cup of the sugar and the butter and salt in the bowl of a standing mixer fitted with the paddle attachment. Include eggs. Add yeast mixture and whiskey or lemon extract. Include up to three / four cup milk progressively, continuing to perform the dough. If dough continues to be sticky, include remaining 1 / two cup flour till dough firms up. Change to the dough hook and continue to knead for five minutes at medium speed.
Butter a huge bowl. Place dough in bowl and turn it so that all surfaces have a film of butter. Place in a warm location and let to rise right up until double in size, about one hour.
Punch down dough and divide in half. Shape into two rounds, utilizing a minor flour if vital. Area in cake pans and allow rise for 30 minutes. Make slit on major. Brush with beaten egg. Bake forty to 45 minutes, or till crust is golden brown. Awesome on rack. Slice bread with a serrated knife. Store in a plastic bag when entirely amazing.
Recipe excerpted from Heirloom Baking with the Brass Sisters: A lot more than 100 Years of Recipes Found and Collected by the Queens of Comfort Food, by Marilynn and Sheila Brass. Copyright 2006 by Marilynn and Sheila Brass. Excerpted by permission of Black Dog & Leventhal Publishers.
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