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WEEK IN REVIEW
Tuesday


Fire destroys Emory's restaurant
Peggy Pritchard Olson always put Edmonds first
Camano Island burglaries spike: Is Colton back?
Monday


Tree clearing, mud slide angers Everett neighbor
Later start for school day unlikely in Marysville
Hopes for Snohomish excursion train may hinge o...
Sunday


Glacier Peak freshman overcomes jitters to win ...
Gay marriage issue can wait, say Referendum 71 ...
Cities across south Snohomish County see tax re...
Saturday


Thousands honor slain Seattle police officer Ti...
Suspect identified in Seattle police killing
Mountlake Terrace thrilled by high school's fir...
Friday


Officer Timothy Brenton. Gone, but not forgotten
Person sought in officer's killing is shot in head
Thousands to pay respects to slain Seattle poli...
Thursday


Tale of 1916 Everett Massacre retold in style o...
Reservist survived Iraq but not his return to c...
Swine flu suspected in infant’s death
Wednesday


‘Everything but marriage' law close to vi...
Library levy winning by 51% to 49%
Incumbents looking strong in Snohomish County C...
 

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CONTACT THE HERALD
Melanie Munk, Features Editor
munk@heraldnet.com
 
Published: Monday, June 9, 2008

The Forum: Faithful reader contributes Maui bread

Now that we've most likely had ample time to eat our way through various recipes for Portuguese bread, what say we wade right back in there again, with a new pair to try.

Susan Ronning of Granbury, Texas, starts us off. "I read Terry Fournier's request for Portuguese bread," she writes, "so I'm sending a sweet bread from my Maui cookbook, from when I lived there in the 1970s."

Susan adds, "I used to live in Mukilteo when I worked for Boeing, and now my husband and I live here in Texas, and I read The Herald every day online."

And longtime Forum helper-outer Dorothy Stanton of Marysville gives us a grated-potato version that can be turned into either bread or buns.

Whichever you choose, you'll notice the dough goes together in a fashion that can only be called a real departure from the norm.

Dorothy shared a couple of recipes on this subject earlier and told us at that time, "We lived for several years on Maui, and I returned with a handful of the small, spiral-bound fundraiser cookbooks. Since the Portuguese are a significant element of Hawaii's population, their culinary specialties are well represented."



Pao doce (Portuguese sweet bread)



2 packages dry yeast



1/2 cup warm potato water



3 tablespoons sugar



1 cup mashed potatoes



1/8 teaspoon ginger



1/2 cup milk



2 teaspoons salt



6 eggs



13/4 cups sugar



1/2 cup butter or margarine, melted



8-10 cups flour, divided



Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald mik; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 13/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.

Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled.

Grease four 5-by-9-inch loaf pans. Preheat oven to 325 degrees.

On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled.

Bake for 45 minutes or until done.

Makes 4 loaves.



Portuguese white bread



1 medium potato, peeled and grated



1/2 teaspoon sugar



11/2 cups warm water, plus extra for kneading



2 packages dry yeast



10 cups regular flour, sifted



1 cup sugar



1/4 teaspoons salt



1 tablespoon shortening, plus extra for rubbing on dough



Combine grated potato, 1/2 teaspoon sugar, water and yeast in a small bowl. Cover with a plate and let it begin to rise.

In large pan or bowl, combine the flour, remaining sugar and salt. Pour in the yeast mixture and mix until smooth. Have a bowl of warm water near and add a little occasionally while kneading with fist. Knead until large bubbles begin to show in dough, about 30 minutes. Add shortening and knead a few more times, then rub shortening on the outside of dough. Cover with a clean cloth, then wrap bowl or pan and cloth with a large blanket or sheet. Place in oven that has been slightly warmed. (Be sure oven has been turned off and is not too warm.)

Let dough rise until triple in bulk. Make into buns or loaves. Let rise again until double in bulk, then bake at 350 degrees for 45 minutes for loaves or 20 minutes for buns.

Makes 4 loaves.



The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.



The next Forum will appear in Wednesday's Good Life section.

1. Fire destroys Emory's restaurant
2. Man dies in apparent suicide on Edmonds beach
3. Camano Island burglaries spike: Is Colton back?
4. Storm dents Tulalip couple's retirement plan
5. For many cougars, it's one night only
6. Lulu the St. Bernard helps out with crossing guard job
7. Business Briefly: L.A. man gets prison for repackaging Boeing 737 plane parts
8. Sultan man charged with assault for firing at deputy
9. Peggy Pritchard Olson always put Edmonds first
10. Emory's blaze causes $2 million in damage
Enterprise Newspaper Snohomish County Business Journal
Bazaar Fever
Hawks proud of historic season
Olson always put Edmonds first
Honoring student veterans
‘Wheedle' author comes to Lynnwood bookshop
Mavs build early lead en route to easy win
Prep football games of the week (state playoffs)
Tears of laughter, tears of grief
Death on Edmonds beach likely a suicide
The Enterprise Online Newspaper


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