Portuguese Bread
Submitted by furbie on October 08, 2002 at 12:47 pm

DESCRIPTION
Portuguese Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Portuguese Bread
6 Cups Bread Flour
(or slightly more to bring dough to proper consistency)
16 ounces ice water
1 tablespoon salt
1 tablespoon sugar
2 tablespoons lard
2 tablespoons Wheat Gluten
4 packets dry yeast
Olive oil, to brush on loaves before baking

Grease a large bowl, and set aside.
Using the dough hook on an electric mixer, add all the ingredients except the flour and wheat gluten and mix thoroughly.
In a separate bowl, mix the flour and wheat gluten. Gradually add the flour/gluten mixture, one cup at a time, to make a fairly stiff dough.
Turn the dough out onto a lightly floured surface. Pound the dough ball down and knead, until smooth and elastic. There should be a little elasticity in the dough.
Shape dough into a ball and place it in a greased bowl. Flip it a few times to grease all sides. Cover the bowl with a damp cloth and place in a warm place. Let rise until the dough doubles in size (about 20 minutes.)
Grease another bowl. Remove the dough from the large bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each bowl with a moist cloth, place back in a warm spot, and let rise until the dough once again doubles in size -- about 30 minutes.
Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat the oven.
Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves onto the baking sheet, seam-side down. Place in a warm spot and allow the loaves to rise for another 30 minutes.
Brush the tops with a little olive oil. Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven. Set the temperature to 400°F. Make 3 slashes, lengthwise on top of the bread. Bake the breads until they are crusty and done -- about 45 minutes.