"dsi1" wrote in message
...

On Saturday, October 1, 2016 at 8:40:12 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 1, 2016 at 7:29:16 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, September 30, 2016 at 9:47:58 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > > I looked up Portuguese sweetbread and I now have some recipes) I
> > > > make
> > > > all our bread but I have never made anything like this)
> > > >
> > > > Thanks very much)
> > > >
> > >
> > > I have tried to make sweetbread in bread machines. None of then have
> > > been
> > > real successful. The old school way is to boil a potato and mash it up
> > > and
> > > use the water the potato was boiled in. I'll have to try it like
> > > that -
> > > or
> > > not. We have sweetbread all over this island.
> > >
> > > =======================
> > >
> > > I have heard of using potato before, but I have never used it. I
> > > might
> > > look
> > > into it.
> > >
> > > I do have a breadmaker but I don't use it very often. I bought it
> > > when
> > > I
> > > was ill and D didn't like bought bread. In a recipe like this I would
> > > use
> > > my mixer because I have problems with my hands now. The old arfur
> > > yannow)
> > >
> > > This is the recipe I saved. I will probably make it quite soon
> > > because
> > > D
> > > has a very sweet tooth and he is going to love it
> > >
> > > http://www.food.com/recipe/portugues...ao-doce-369853
> > >
> > > He is still in love with my no knead bread <g> When I suggest making
> > > something different he objects ... strongly <g>
> > >
> > > --
> >
> >
> > The Portuguese have their own ways when making this bread. The dough is
> > made
> > quite soft and the rise times are pretty long - 4 to 5 hours. The bread
> > is
> > sometimes cooked in a round pan that makes the loaves come out in the
> > shape
> > of a large muffin. They bake the bread at a lower temperature - under
> > 300
> > degrees for about an hour for a large loaf. During Easter, they'll embed
> > some raw eggs in the dough to cook while it's baking.
> >
> > Here's a guy that uses more traditional methods i.e., French, in making
> > sweet bread.
> >
> > https://www.youtube.com/watch?v=GWUNrRei1Tk
> >
> > =================
> >
> > I love the way he worked with that dough! Do you by any chance have the
> > Portuguese recipe? I doubt I would embed an egg, but I would love it
> > have
> > a
> > go at making it their way.
> >
> > Oh and thanks))
> >
>
> I don't have any recipe but will try to come up with one of my own after
> seeing what's out there. Most likely it will involve a potato. Here's how
> one lady makes it.
>
> https://www.youtube.com/watch?v=QvYoVIeyqiw
>
> =============
>
> Thanks very much. I have made all notes from the video! That is a huge
> amount. I might cut that down by half. Do share your recipe when you do
> your own??
>
> I look forward to your potato stuff.
>
> --
> http://www.helpforheroes.org.uk

Well, it looks like I have to make it now.

Near as I can figure, the potato was used as a starter for leavening. The
potato mash was left out as a culture medium for yeast. My plan is to boil a
potato till soft, mash it, add some of the water used to boil it to the
potato, add a tablespoon of yeast, and add it to the mix when it has
doubled. It's a very traditional thing to do. Well, as I understand it
anyway.

===================

You might find this interesting

http://www.motherearthnews.com/real-...d-zmaz73ndzraw

Not like sourdough because this uses yeast too as you suggest.

I used to make sourdough (no yeast) back in the day, but now D prefers my
current loaves.

I am very interested in your experiments)

--
http://www.helpforheroes.org.uk