I was thinking of making Bernard Clayton's Portuguese Sweet bread and it calls for condensed milk. I assume this is sweetened condensed milk, but his comment about the use of condensed milk has me wondering if this was unsweetened (evaporated milk). Given this was the 1970's, I think it is sweetened but since the recipe is adapted from a recipe brought from someone's great-grandmother to the Hawaiian islands, I can't be sure. Here is his comment:
The loaf is made with condensed rather than whole fresh milk because the latter was scarce on islands given over wholly to fields of cane, not to pasture. It adds its own unique flavor to the loaf but fresh milk can be substituted, of course, and not diluted with water.
So on the one hand he says it has a unique flavor but on the other hand he doesn't say to add more sugar if using fresh milk. I was wondering your take on this. Like I said, I am assuming it is sweetened since that is usually what condensed milk means rather than evaporated milk.
Portuguese Sweet Bread
From: Bernard Clayton's New Complete Book of Breads
5 1/2 to 6 cups bread or all-purpose flour, approximately
2 packages dry yeast
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup condensed milk, diluted with 1/2 cup water (120-130F)
1/8 teaspoon vanilla extract
1 teaspoon lemon juice
3 eggs, room temperature, plus 1 egg, beaten
1/4 cup currants or raisins, plus 12 more for garnish
1/2 cup (1 stick) butter, room temperature
2 tablespoons granulated sugar or coarsely granulated decorating sugar