Portuguese bread

This soft, sweet bread, subtly flavored with both lemon and vanilla, makes delicious toast (or French toast). Or enjoy it plain; it's so tasty, it doesn't even need butter. By the way, if you're looking for a Tastefully simple bread recipes this one comes very close.

ingredients :

• 113g milk
• 57g butter, cut into pats
• 67g sugar
• 1 1/4 teaspoons salt
• 390g Unbleached Flour
• 1 tablespoon instant yeast, SAF Gold instant yeast preferred
• grated peel of 1 medium lemon
• 2 large eggs + 1 large egg yolk, white reserved
• 2 teaspoons vanilla

directions :

1 : Combine the milk, butter, sugar, and salt in a microwave-safe cup, or in a saucepan. Heat to lukewarm, stirring to soften the butter. Set aside.

2 : In a mixing bowl, the bowl of your stand mixer, or the bucket of your bread machine, combine the flour, yeast, and lemon zest; stir to combine.

3 : Add the milk mixture, stirring first to make sure the sugar and salt aren't left in the bottom of the cup or pan.

4 : Add the eggs, yolk, and vanilla. Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It will have formed a ball somewhat, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle, and skip to step 6.

5 : Lightly grease the mixing bowl or a large (8-cup) measure, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.

6 : Lightly grease a 9" round cake pan.

7 : Gently deflate the dough, and round it into a ball. Place the ball in the prepared pan, and tent the dough gently with lightly greased plastic wrap. Or cover it with the cover of your choice; we use clear shower caps here in the King Arthur test kitchen.

8 : Let the dough rise in the pan for about 2 hours, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.

9 : Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the loaf; this will give it a satiny, mahogany-brown crust.

10 : Bake the bread for 15 minutes, then tent it lightly with aluminum foil. Bake for an additional 20 to 25 minutes, until it's a medium golden brown and its internal temperature registers 190°F on a digital thermometer.

11 : Remove the bread from the oven, and gently transfer it to a rack to cool. Cool completely before slicing. Store at room temperature, well-wrapped, for several days' freeze for longer storage.