Mama Hen

Portuguese Sweet Bread

1. Place raisins in a bowl, pour in orange juice, and set aside.
2. In a your mixer, combine 1/4 c water, yeast and 1 tsp of the sugar.  Let sit until bubbly, about 8 minutes. 
3. Add the rest of the water, sugar, milk powder, wheat flour, and 1 1/2 c of the bread flour.  Beat on medium speed with dough hook for 2 minutes, until a thick, smooth batter is made.
4. Turn mixer down to low, and gradually add the 3 eggs, butter and salt.  Mix thoroughly.
   
5. Gradually add the remaining flour about 1/2 c at a time, as needed to create a soft, but not sticky dough.  Mix with the hook about 10 minutes, until smooth and soft.
6. Remove dough to an oiled mixing bowl, turning to coat the dough.  Cover and let rise for 1 1/2 - 2 hours, or until doubled.
7. Turn the dough out onto a floured surface.  Take the raisins, and drain out any juice that hasn't been absorbed.  Lightly dust the raisins with some flour.  This makes them much easier to work into the dough.  Pat out the dough into a rather flat shape, and lay raisins on top.  Fold over the dough, covering the raisins, and gently knead the raisins into the dough.  (This is the hardest part of making the dough!)  Be patient.
8. Prepare two baking stones or sheets...grease and flour, or brush with "pan ease" mixture.  Then take two sheets of parchment paper or wax paper, and thoroughly brush one side of each.
9. Divide the dough in half.
10. Take one half, and divide into three equal parts.  Take each section and roll them out into a long "roll" about 18 inches long.  Braid the three logs together, and lay onto the baking stone/sheet.  Tucking ends under.  Cover loaf with the prepared parchment paper, and then with a light kitchen towel.  Repeat with the other half.
11. Allow dough to rise for about 1 hour.
12. Preheat oven to 350 degrees.
13. While the oven is heating, gently brush one of the loaves with the remaining beaten egg. Sprinkle with raw/demerara sugar.
14. Bake for about 30-35 minutes or until the loaf is beautifully golden brown and sounds slightly hollow when tapped. (Bake the first loaf you prepared, first.)
15. Repeat brushing, sprinkling, and baking with the second loaf.