This is my second time making Portuguese Sweet Bread from Peter's book. The dough has a fun citrus smell caused by the teaspoons of both lemon and orange flavors. The dough was a pretty sticky affair but I got it whipped into shape by adjusting the flour. The high sugar content gives the outer crust a dark brown glow but the inner crumb is a tender white heaven, providing a wonderful contrast when sliced. The bread is good for snacking on or turning into French toast like we did the first time I made it.Yum!
Over the weekend I also made three more batches of Poolish Baguettes (nine loaves in total) and they all look beautiful. Several of them are going to work with me today for a team potluck.
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