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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, June 9, 2008 The Forum: Faithful reader contributes Maui bread By Judyrae Kruse Herald columnist 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.

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