Help with kneading, rising slack dough portuguese sweetbread
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).
I believe I have the recipe correct, and my last loaf (probably batch # 20) came out reasonably well.
The dough itself is VERY WET, it is almost a batter dough. I made a batch last night, used my warm eggs and warm butter, and evaporated milk, and my yeast was proofed very well (it rose to 2 times the level at 6 minutes proofing, with 110 degree temp and 1 teaspoon of sugar).
(Usually you see sweetbread with a "normal" dryer dough appearance, but this bread always looked liquidy even when my mother made it)
I kneaded the bread for 30 mins (which involves grabbing a handfull, pulling,twisting over and over. I have found that a shorter kneading time makes it taste like a white bread, but longer kneading gets rid of the "pockmark appearance" on the top of the loaf and it rises quicker.
THIS BATCH howvever, instead of taking 6 hours for 1st rise sat for 10, and did not seem to double exactly. I punched down the bread (by grabbing and kneading it a couple times) and the gluey mass went down, I discovered the dough was cold. (I had let it sit on the counter all night with house temp at 70. the dough did not seem to rise at all when I got yup at 330am, so I moved the dough to the oven, placed hot water under the bowl and went back to bed. When I woke at 1030, the dough had risen a tiny bit but I punched it down again anways).
Originally this recipe was made in Massachusetts, near sea level with a higher level of humidity,I now live in Ohio. could this be an issue ? Am I just kneading wrong or too long ? Is my temperature not good for rising ?
I know if I try to "force the rise" by heating the oven and trying to rise the bread in the oven, to make the bread rise quicker I get tasteless bread, almost like a white bread. The longer rise the m,ore flavor and sweeter it seems.
Any help would be appreciated,