Table Bread (Pao De Mesa)
Vicki Butts (lazyme)
From The Food of Portugal by Jean Anderson.
- 2 pkg
- active dry yeast
- 4 Tbsp
- 5 1/2 c
- sifted unbleached all-purpose flour (about)
- 1 1/2 c
- scalded milk, cooled to lukewarm (105 to 115f)
- 2 large
- 1/2 tsp
- 2 Tbsp
- unsalted butter, room temperature
Unless you have a big, powerful machine, mix the dough in two batches lest you stall or burn out the processor motor. Begin by hand-mixing the sponge as the recipe directs, then let it rise until doubled. in bulk. Scoop half the sponge (all of it if you have a heavy-duty machine) into the work bowl of a food processor fitted with the metal chopping blade. Now add 1/2 of each of the remaining ingredients (all of them if using a big machine), and buzz nonstop about 60 seconds until the mixture forms a stiff dough that rides up on the central spindle. Empty the dough into a warm bowl, then processor-mix the remaining sponge and ingredients the same way if mixing the bread in two batches. Add second ball of dough to the first, and turn out onto a well-floured board. Knead the two together hard to form a single large ball; continue kneading 5 to 10 times until smooth and elastic. Place the dough in a warm, greased bowl for the first rising and proceed as the recipe directs.