This month, Tanna of My Kitchen in Half Cups steered the Bread Baking Babes to the Iberian peninsula to make Sweet Portuguese Bread. And she was well prepared. She wanted to recreate a traditional Portuguese bread for a Portuguese neighbour of hers, and tried out a couple recipes before she (and her neighbour) was satisfied. Read more about their quest for the perfect Massa at Tanna’s place!
A new concept, at least it was new to me, was introduced in this month’s recipe – osmotolerant yeast. In short, it’s yeast that behaves particularly well in sweet doughs. In Sweden, we almost always use fresh yeast (practically the only yeast in our stores) and one of the two available types is for sweet doughs. So. I guess it’s osmotolerant. Now I have a neat word for it that I will use as often as I can. Read more about osmotolerant yeast at Susan’s (yes, she is a Babe! Yo!) Wild Yeast and in excerpts from various Google books.
Another unusual thing about this bread was that the sponge was made up with potato water. Very easy if you are boiling potatoes for dinner anyway, you just save the water. At least if you remember to do that. I didn’t, and I wasn’t the only one … but cold potatoes are nice to have in the fridge so just cook some more.
And the there was the shaping! I actually bought a broom stick to be able to shape this bread.
Not that it helped, because after baking they looked like big, round buns:
But the taste wasn’t compromised. Not at all! This was great bread, fun to make, and yum to eat. Thanks Tanna for this challenge!
Now go visit Tanna at of My Kitchen in Half Cups for the full story and recipe. The move on to the other Babes to behold their Portuguese wonders. List is on the right!