Portuguese Hawaiian Sweet Bread2016-03-10
- Servings : 12
- Prep Time : 30m
- Cook Time : 35m
- Ready In : 1:05 h
Portuguese immigration to Hawaii began in 1878. However, the importation that began that year of laborers from Madeira and the Azores to work in the sugarcane plantations rapidly increased the Portuguese presence in Hawaii, and by the end of 1911 nearly 16,000 Portuguese immigrants had arrived. Native Hawaiians called the Portuguese immigrants who came to their country “Pokiki.”
Even today there are many Portuguese foods widely available in Hawaii. Even a visit to McDonalds in Hawaii, you’ll find linguica, chourico and sweet bread. And you will find malasadas at all the local bakeries. One popular Portuguese tradition in Hawaii today is the making of Pao Doce (sweet bread).
This sweet bread recipe is the best bread I have ever made. This recipe has the influence of the Hawaiian people by ingredients that were readily available in Hawaii. Enjoy! This recipe makes a large single loaf. It is also adapted for a bread maker machine. You can let the bread machine do all the work on the “dough” setting.
- Dry Ingredients:
- 2 cups flour
- 1½ teaspoons yeast
- ¼ cup sugar
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup warm unsweetened coconut milk
- ⅛ cup warm pineapple juice
- 1 beaten large egg
- 1½ tablespoons melted "unsalted" butter
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
If you have a bread maker machine, let the bread maker do all the work. You can add all the ingredients to your bread maker and set to dough setting. When cycle is complete go to step 6.
In a bowl blend in dry ingredients.
In a separate bowl blend wet ingredients.
Mix in wet ingredients to dry and mix and knead for 20 minutes.
Place in greased bowl, turn dough over to grease the top, cover and allow to rise in a warm area for 1 hour.
Punch down dough and form into loaf.
Add dough to greased loaf bread pan and turn dough over to grease the top, let rise for 2 hours
Preheat oven to 325 degrees (Fahrenheit) Bake for 35 minutes
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