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Mmmmmmm. Sweet bread. When I got to do this bread, I was so excited to be making what I've always known it as Hawaiian bread. I grew up eating King's Hawaiian bread in the orange labeled bag and never dreamed that I would one day make it myself. To be perfectly clear, this was NOT your grocery bagged Hawaiian bread. No, this was SO much more delicious than what I had been eating all those years. Thank goodness for those Portuguese immigrants who graced us with this delicious treat. The funny thing is that Susan from Wild Yeast blog also made this bread this week, but her version is a little different. I think I will try her recipe the next time I make sweet bread, since she always has such mouth-watering photos. Reinhart's bread is actually a one day event, but since I used wild yeast, it took me two days to make. This particular recipe is on page 215 in the Breadbaker's Apprentice Book, and bread #27 in the Challenge. If you are a fan of Hawaiian bread, then you MUST try this recipe, and if you are still without the book you can find the recipe here.
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For this recipe, I took out a frozen piece of Adam(my starter), and brought it to room temp before mixing my sponge.

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Sponge bubbling away nicely

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The really interesting aspect of this recipe is the addition of powdered milk in which Reinhart swears is the key in this recipe. I then mixed all the ingredients for the dough together until I had a soft, silky, ball.

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The dough was then allowed to rest and rise until doubled in bulk.

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Then the dough was separated and formed into this loaf. I merely made 8 small balls and dropped them into the loaf pan. The second rise was a little faster.

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The resulting loaf was not only beautiful to look at, but really delicious as well. Don't be put off by the dark color of the bread. Reinhart explains that it's the high amount of sugar in the dough that makes the bread turn a "rich mahogany brown". This is a definite keeper in the book for me. Yeastpotted

 


Comments

08/21/2010 10:10pm

Lovely color, and I like your easy loafing technique. Looks like you almost ended up with a pull-apart style loaf. Bet it tasted fabulous. ☺

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08/23/2010 5:29am

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08/23/2010 5:33am

Oops! that's what happens when you press enter before commenting!

Sandra,
This bread look really great and I especially love the shape of this one.

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Sandra
08/23/2010 5:57pm

Eleyana, the balls of dough technique was very easy to do and it makes a dramatic entrance to any table. It does remind me of a pull-apart dough, although for some reason, I wasn't thinking that at the time. And yes, it was quite tasty!

Hey Oriana, I bet you saw and tasted some incredible breads over in Italy... yummm!

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