May 2, 2010 - 11:03pm
Portuguese Sweet Bread
This formula came out great, really nice taste. However, it is way different than what we buy in the store. This is more of a sandwich type bread with a dense crumb. I wonder how I can get it to be soft like the kind we buy at the bakeries here in Hawaii ? Anyone know ?
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Looking forward to seeing your work.
I also experimented a lot to adapt European recipes to American ingredients. To achieve a soft, "fluffy" crumb like in typical German rolls (which are not like soft dinner rolls), bread flour and even all-purpose does not work. I found that for substituting a soft wheat low protein flour like the German 405 or Italian 00, white (unbleached) pastry flour works quite well.
I also experimented a lot to adapt European recipes to American ingredients. To achieve a soft crumb like in typical German rolls (which are not like soft dinner rolls), bread flour and even all-purpose does not work. I found that for substituting a soft wheat low protein flour like the German 405 or Italian 00, white (unbleached) pastry flour works quite well. Maybe it's worth a try.
But I'm also pretty sure that in store bought breads are lots of chemicals to guarantee a longer shelf life, and what not. Many bakeries get their flours ready mixed for certain breads, with plenty of additives. Therefore I would not expect my home made bread to look exactly like a store bought one (unless it's a real artisan bakery).
Would cake flour be even better ?
Del, they came out perfect looking and I'm sure taste excellent too. Two questions for you. 1. You think potato flour substituted for instant potato flakes would work ? 2. Char Siu Bao looks fantastic too. Would you share the recipe ?
Got the SAF Gold already, do you buy your bags locally ?
I have to tell Del, your instructions are so very detailed, it must have taken you a long time to compose it, thank you. I can't wait to make it and feel if I follow what you wrote I'll get it right. Instant potato flakes it is.
Aloha Del,
I was just wondering why the potato flakes? and can you use Potato flour not potato starch? I have some potato flour that I got to make some "spudnut" donuts. anyways is there a logic for one over the other and can I use potato flour instead???
Mahalo
GL
Del
i think of you every Easter as I make your wonderful bread. Never had it fail!
Thanks
Vicki
I haven't seen any activity from you in a long time. I want to thank you for taking the time to detail your recipe and methods. I followed your instructions to the "Tee" and the bread came out absolutely outstanding.
After baking this bread, I have no intentions of investigating any other recipes for Hawaiian Sweet Bread. I really don't think that this recipe can be improved upon.
This recipe is a keeper...
And, by-the-way; I did use the SAF Gold. I learned that SAF Gold is made for rising sweet breads. I ordered it just to bake this bread.
Dan Ayo
My mom worked for Leonard , she met my dad there. When they made the bread with his recipe, it was left to rise all night. The dough is very heavy. The recipe my grandmother handed down was for a week of bread and used a dozen eggs ,and basically a 5 lb bag of flour. It made 9 loaves. Even halved or quartered, it's hard to get it to rise, so 2 hours doesn't sound long.