Sugar Doughnut Bread
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I've accidentally created this sensational sweet bread recipe for the bread machine. I've been testing recipes for my new cookbook and was testing a recipe for Hawaiian Malasadas. As I don't usually deep-fry foods and I don't have a deep-fat fryer, I bought a new deep-fat thermometer to make sure my oil was the right temperature. Well, the new thermometer didn't work right and didn't register the temperature of the oil. After several attempts at deep frying (my oil was too hot and burning the Malassadas), I turned the stove off and threw my attempts away. I took the remaining dough and rolled it into two loaves of bread, let rise until doubled again, and then baked. It was wonderful! In fact I had to give one of the loaves to the neighbors so I wouldn't eat it all! It tasted like sugar doughnuts! Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads. Check out all of Linda's great Bread Recipes for your bread making.
Sugar Doughnut Bread
1/2 cup
evaporated milk
2 tablespoons butter, melted 4 1/4 cups bread flour or all-purpose flour 3 teaspoons instant active-dry yeast Topping (see recipe below) Place evaporated milk, water, salt, sugar, eggs, butter, flour, and yeast in the pan of the bread machine. Select dough setting and press start. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I spray with vegetable spray). Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place 1 to 1 1/2 hours or until doubled in size. Turn dough over (but do not punch down), cover, and let rise again 1 to 1 1/2 hours or until doubled in size again. Place dough on a lightly oiled surface and form dough into two loaves. Cover and place in a warm spot to rise, approximately 20 minutes, until doubled in size. Preheat oven to 400 degrees F. Bake for 20 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees. Remove from oven and place bread on a wire rack. Brush top of bread with melted butter; sprinkle with sugar. Let cool. Makes 2 loaves.
TOPPING:
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