Portuguese Sweet Bread

Baked late last night, devoured today.

My starting point was the formula on p.218 of Peter Reinhart's The Bread Baker's Apprentice, which I modified slightly to:

Sponge

14.3% bread flour (King Arthur)

3.2% turbinado sugar

1.6% instant yeast

25.4% water

Dough

19 % turbinado sugar

1.6% salt

7.9% powdered milk

12.6% butter

21 % eggs

1.1% orange blossom water

1.1% rosewater

1.1% vanilla extract

85.7% bread flour (King Arthur)

19 % water

The result? A perfectly tasty bread with a delightfully spongy crumb that pairs well with my morning café com leite. Yet not quite the taste for which I was aiming. Next time I will try increasing the percentage of powdered milk, eliminating the vanilla extracts and flower waters, and using sweeteners other than sugar.