Talk:Portuguese sweet bread

Comments

With respect, there are some very curious statements made in the introductory comments to this article that should be corrected. I am an American of continental Portuguese descent, 12 generations confirmed. My family, from the north central coastal region, has been making authentic Portuguese sweet bread for at least 200 years. We have written fragments of a 19th century recipe. I would suggest some changes to the description of this remarkable food found here.

First, sweet bread does not turn into "fular" by the addition of eggs every Easter. Fular is an entirely different bread. Sweet bread with an egg topping is common at Easter but that doesn't make it Fular. The recipies for these different breads is, of course, different. For one thing traditional fular is made with cinnimon.

Second, I have NEVER heard of any Portuguese family using honey to make sweet bread. And believe me, the variation of ingredients for this product among folks who are not continental Portuguese is stunning, but honey? That has to take some sort of prize. Portuguese sweet bread is made with sugar. Period.

Third, if you want to publish an article about Hawaiian bread, that's fine. I've had it and it's very good. But PLEASE don't call it Portuguese sweet bread. The Hawaian version of a traditional European bread found in the western Iberian peninsula, exported to the Azores and Madeira, then carried to Hawaii hundreds of years later is not the same thing.

Grandcross 23:08, 14 October 2009 (UTC)grandcross —Preceding unsigned comment added by Grandcross (talk • contribs)

The preceding comment is typical of the "Mainland" Portuguese. While I agree that "honey" is not part of the ingredient list in Massa Sovada, I don't agree with their interpretation of "Hawaiian" Sweetbread as "NOT" Portuguese. It is as different as "Portuguese" is to "Azorean". Our recipes differ but the bases are similar. Simple as that. Hawaiian bread differs in flavor and leavening, simply due to the amount of sugar and the way they "mass produce" the product. As in every baked good, something is lost in Mass production. Pristine as a corner bakery product, but once mass produced the mixing, the ingredients lose quality and the "handmade" touch. If the "Portuguese" product is as exclusive as my predecessor states then maybe the "Portuguese" or as in my case "Azorean" people should attempt it. I celebrate the Hawaiian's attempt to bring our tradition to the masses. Laurie Alves (talk) 14:59, 16 April 2011 (UTC)Laurie A Alves, Cookbook Author & Food BloggerLaurie Alves (talk) 14:59, 16 April 2011 (UTC)

It's been over 10 years. I, a native of Hawaii, hope I've done this page some justice. @Grandcross @Laurie Alves

Chedlund808 (talk) 07:03, 12 October 2023 (UTC)