I've been making Portuguese sweet bread from PR's BBA book. But it takes so much of the day, I usually start in the morning and don't get to eat it till almost evening. I was wondering if I started the sponge the night before how should I adjust the yeast. Btw, I did try the book's suggestion of refrigerating the dough after fermentation and just taking it out next day for proofing. But that turned out terrible b/c it took more than 8 hours to proof and it was not very good. I welcome any suggestions.
portuguese sweet bread
I have questions about the recipe for Portuguese Sweet Bread in The Bread Baker's Apprentice. Does anyone else have problems with it rising. It never fills the pan the way it's supposed to. I have never had a problem like this with any other bread. I let it rise 8 hours last time I made it. It just never filled the pan. Any ideas. suggestions.
I am having trouble with trying to make Massa (Portuguese sweetbread) from a generations old secret family recipe.
My mother made the bread for generations until she passed away last year, her recipe box was thrown out, but myself and several nephews got together and came up with the recipe that she used.
I cut down her recipe (which was for 7 loaves at a time, and ingredients were measured in POUNDS).