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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Hawaiian bread
Date:	May 31, 2008 at 1:21 pm PST

In Reply to: Hawaiian bread posted by Erin M on May 30, 2008 at 5:45 am:

This popular Hawaiian bread is actually Portuguese in origin and traditionally contains potatoes. My standard vegan sweet bread also contains potatoes, so it was easy to alter for this recipe:

BRYANNA'S VEGAN HAWAIIAN-STYLE PORTUGUESE SWEET BREAD (MASSA SOVADA OR, PÃO DOCE
Makes 2 loaves

Start this dough the night before you are going to bake this bread, because it is a very soft dough and handles best when cold.

2 cups warm soymilk
1 and 1/2 teaspoons instant yeast
3/4 cup leftover mashed potatoes
OR 3/4 cup instant (organic) mashed potato flakes mixed with 1/2 cup boiling water
1/2 cup wheat germ
1/2 cup light unbleached sugar
1/4 cup room-temperature Earth Balance
1/4 cup brown rice syrup or agave nectar
1 tablespoon lemon juice
2 teaspoons salt
1/4 teaspon turmeric
Pinch of ground ginger
5 cups unbleached white flour

In a large mixing bowl or the bowl of a heavy-duty mixer, combine the soymilk and yeast. Add the mashed potatoes, wheat germ, sugar, Earth Balance, syrup, lemon juice, salt, turmeric, and ginger. Mix in the unbleached flour. Knead well for 5 to 10 minutes (using as little flour as possible if kneading by hand-- the dough should be soft and a bit sticky— sometimes it works better with this type of dough if you oil your hands and the counter).

Place the dough in a greased bowl which will allow for doubling of the dough, turn it over to grease the top, and cover with plastic wrap, or place inside of a large plastic bag (to prevent the dough from drying out), or in a tightly-covered plastic storage container with room to double. Rise overnight or for 8-12 hours in the refrigerator (this dough handles best when cold).

Several hours before serving, shape the dough into two loaves. (Some people bake these in ordinary bread pans; some form them into 2 balls and bake in round cake tins; others form each loaf into 4 balls and place them together in a sort of four-leaf-clover shape in a round pan. At Easter you can roll the dough into “ropes” and twist or braid it, then form it into a ring.)

Cover and let rise in a warm place until doubled. Bake at 350 degrees F for 20-45 minutes, depending upon the size and shape of the loaves. (Solid round or pan loaves may take as long as 45 minutes; braided, or ring loaves about 30 minutes.) Cool on racks and decorate as directed in the variation recipe.

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