On Sunday, October 2, 2016 at 12:36:27 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, October 1, 2016 at 10:19:28 PM UTC-10, Ophelia wrote:
> > "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
>
> I started the bread with a boiled potato mash and yeast. It takes a long
> time to make this bread, I finished about an hour ago. It's pretty tasty
> though. The bread should be very soft and fluffy - and lemony. Looks like I
> can make a loaf as good as those old Portuguese ladies.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> ================
>
> Hey, did you make that??? Heh recipe please?)
>
>
>
> --
> http://www.helpforheroes.org.uk

Boil a small peeled potato until soft. Mash the potato and add some of the cooking water to make a soupy mixture. Add a tablespoon of yeast and let set for a while. Heat 1 cup butter and 1.5 cups milk in a pan until the butter melts and cool until warm. Add 2.5lbs of flour and 2 cups sugar in a bowl.. Add salt. Mix in the zest of 2 lemons and 5 eggs. Stir in enough of the butter/milk mixture to make a soft, sticky, dough. Add more or less if you have to. Knead until smooth. Let rise a few hours. Shape dough and add to greased pans. Let rise, brush a beaten egg on the top and bake at 300 degrees for about an hour.

This probably makes a wee bit more bread than you'd want to. I'd scale it down by half to just make 2 loaves.