Portuguese Sweet Bread: True Crack Bread


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There has been no small amount of grumbling in this household recently.

The complaints are rather monotonous — they all go something like this: What happened to the bread baking?

It is true that not too very long ago, there had been great ambition on this front. The idea had been to make a bread every week along with dozens of bakers around the world in a quest to bake our way through The Bread Baker’s Apprentice.

But then, of course, life intervenes. (In my case, that would be the months spent traveling for research and then writing The Book.)

Gradually, my smoke-filled kitchen (thank you, ciabatta) and bygone bagels were becoming faded adventures in our memory.

During a break in the hubbub, however, I decided this nonsense had gone on long enough. The bread-baking bible was dusted off and my trusty KitchenAid mixer was resuscitated.

On the docket was a bread I’d been curious about: Portuguese sweet bread, a type of loaf, lovely, soft and sweet, that’s popular in Hawaii and New England. (It was introduced to those regions by Portuguese immigrants.)

Now, in the times that I’d tried it, it had always reminded me of the slightly sweet buns and loaves I grew up eating in Hong Kong and Singapore. It was time to see how this recipe would turn out in my own kitchen …

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A Tale of Six Meatballs


CIMG4598 It’s a little scary what can happen when a journalistic killer instinct is directed at something seemingly innocuous.

Like, meatballs. And the battle to be voted top meatball chef in a six-way competition.

There is the non-stop smack talk. There is the repeated invocation of maternal units. There is, even, the reflexive forming of menacing kung-fu gestures anytime the word “meatball” is mentioned.

And we haven’t even gotten to things that my fellow competitors did.

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