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.

Obligatory political content:

http://www.thewrap.com/anthony-bourd...ump-exclusive/

"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

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

"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

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.

"dsi1" wrote in message
...

>
> Hey, did you make that??? Heh recipe please?)
>
>

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.

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

Thank you saved. Will make on in the next few days and will report
back

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

On Sun, 2 Oct 2016 02:37:41 -0700 (PDT), dsi1 >
wrote:

>On Saturday, October 1, 2016 at 10:19:28 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...

snippage
>>
>> 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

Dang, those are beautifal loaves, good job.

koko

--

Food is our common ground, a universal experience
James Beard

On Sunday, October 2, 2016 at 7:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> >
> > Hey, did you make that??? Heh recipe please?)
> >
> >
>
> 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.
>
> ==================
>
> Thank you saved. Will make on in the next few days and will report
> back
>
> --
> http://www.helpforheroes.org.uk

Good luck!

On Monday, October 3, 2016 at 12:43:41 PM UTC-10, koko wrote:
> On Sun, 2 Oct 2016 02:37:41 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Saturday, October 1, 2016 at 10:19:28 PM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
>
> snippage
> >>
> >> 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
>
> Dang, those are beautifal loaves, good job.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

It's tasty too. Here, have a bite.

https://www.amazon.com/clouddrive/sh...hare_link_copy

"dsi1" wrote in message
...

On Sunday, October 2, 2016 at 7:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> >
> > Hey, did you make that??? Heh recipe please?)
> >
> >
>
> 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.
>
> ==================
>
> Thank you saved. Will make on in the next few days and will report
> back
>

Good luck!
=============

Thanks I am going to need it! I was going to make it today but forgot to
buy lemons

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

On Sun, 2 Oct 2016 02:37:41 -0700 (PDT), dsi1 >
wrote:

> 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

Wondering if a waxy type potato will work or if it needs to be a
russet type.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Ophelia" wrote in message ...

"dsi1" wrote in message
...

On Sunday, October 2, 2016 at 7:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> >
> > Hey, did you make that??? Heh recipe please?)
> >
> >
>
> 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.
>
> ==================
>
> Thank you saved. Will make on in the next few days and will report
> back
>

Good luck!
=============

Thanks I am going to need it! I was going to make it today but forgot to
buy lemons

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

Ok lemons are on my list for tomorrow. Oh yes and how much salt did you
use?


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

On Wednesday, October 5, 2016 at 10:15:44 AM UTC-10, Ophelia wrote:
> "Ophelia" wrote in message ...
>
> "dsi1" wrote in message
> ...
>
> On Sunday, October 2, 2016 at 7:41:38 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > >
> > > Hey, did you make that??? Heh recipe please?)
> > >
> > >
> >
> > 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.
> >
> > ==================
> >
> > Thank you saved. Will make on in the next few days and will report
> > back
> >
>
> Good luck!
> =============
>
> Thanks I am going to need it! I was going to make it today but forgot to
> buy lemons
>
> ==============
>
> Ok lemons are on my list for tomorrow. Oh yes and how much salt did you
> use?
>
>
> --
> http://www.helpforheroes.org.uk

It's hard to say. I just use some - not too much, not too little. Make sure your dough is a fairly soft one, those old Portuguese women knead the dough in the pan. I used my daughter's stand mixer and a bread hook. I never used one before but the dough cannot be kneaded by hand on a board - too soft and sticky.

You should bake it in a pan, not freestanding. The Portuguese have a tall bread pan made for their bread but I've never seen one like that sold here. A springform pan would work fine.

On Tuesday, October 4, 2016 at 5:54:12 AM UTC-10, sf wrote:
> On Sun, 2 Oct 2016 02:37:41 -0700 (PDT), dsi1 <dsiyahoo.com>
> wrote:
>
> > 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
>
> Wondering if a waxy type potato will work or if it needs to be a
> russet type.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I used a russet. There was a small red potato that I almost used but my guess is that you really need a mealy, high starch, potato.

"dsi1" wrote in message
...

On Wednesday, October 5, 2016 at 10:15:44 AM UTC-10, Ophelia wrote:
> "Ophelia" wrote in message ...
>
> "dsi1" wrote in message
> ...
>
> On Sunday, October 2, 2016 at 7:41:38 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > >
> > > Hey, did you make that??? Heh recipe please?)
> > >
> > >
> >
> > 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.
> >
> > ==================
> >
> > Thank you saved. Will make on in the next few days and will report
> > back
> >
>
> Good luck!
> =============
>
> Thanks I am going to need it! I was going to make it today but forgot to
> buy lemons
>
> ==============
>
> Ok lemons are on my list for tomorrow. Oh yes and how much salt did you
> use?
>
>
> --
> http://www.helpforheroes.org.uk

It's hard to say. I just use some - not too much, not too little. Make sure
your dough is a fairly soft one, those old Portuguese women knead the dough
in the pan. I used my daughter's stand mixer and a bread hook. I never used
one before but the dough cannot be kneaded by hand on a board - too soft and
sticky.

You should bake it in a pan, not freestanding. The Portuguese have a tall
bread pan made for their bread but I've never seen one like that sold here.
A springform pan would work fine.
==========

I was going to ask you about using a pan.

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

On Wed, 5 Oct 2016 14:25:30 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, October 5, 2016 at 10:15:44 AM UTC-10, Ophelia wrote:
> > "Ophelia" wrote in message ...
> >
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, October 2, 2016 at 7:41:38 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > >
> > > > Hey, did you make that??? Heh recipe please?)
> > > >
> > > >
> > >
> > > 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.
> > >
> > > ==================
> > >
> > > Thank you saved. Will make on in the next few days and will report
> > > back
> > >
> >
> > Good luck!
> > =============
> >
> > Thanks I am going to need it! I was going to make it today but forgot to
> > buy lemons
> >
> > ==============
> >
> > Ok lemons are on my list for tomorrow. Oh yes and how much salt did you
> > use?
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's hard to say. I just use some - not too much, not too little. Make sure your dough is a fairly soft one, those old Portuguese women knead the dough in the pan. I used my daughter's stand mixer and a bread hook. I never used one before but the dough cannot be kneaded by hand on a board - too soft and sticky.
>
> You should bake it in a pan, not freestanding. The Portuguese have a tall bread pan made for their bread but I've never seen one like that sold here. A springform pan would work fine.

A souffle dish should work too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 5 Oct 2016 14:29:24 -0700 (PDT), dsi1 >
wrote:

> I used a russet. There was a small red potato that I almost used but my guess is that you really need a mealy, high starch, potato.

That's what I suspected, but thought I'd clarify. Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.