Super-Soft Ensaymada

I was searching for ways to make a soft bread dough and I came across Kusina ni Manang’s Soft Ensaymada recipe. On her blog she shared the secrets of a soft dough – the addition of mashed potatoes or sweet potatoes to the recipe to retain the dough’s moisture, no kneading, and the use of shortening instead of butter.

So we tried her recipe yesterday and if you are looking for the softest bread, it would really not dissapoint. Taste-wise, you can adjust the amount of butter or margarine that you will spread on the rolls and put as much cheese as you want. The downside however was that the (uncooked) dough was so soft it was difficult to work on. And the time spent just for the dough to rise (excluding all the other preparations) was 4 hours in total! So you must plan your time well if you want to serve this.

We have yet to try the other half of the dough batch, which we made into our favorite, Cinnamon Rolls. It’s still on the fridge, already rolled and cling-wrapped. All we need to do is to thaw it a bit, let it rise for the last time and bake it in the oven for about 20-25 minutes! Yum!

Who wants to come and visit?

Cheers,
Jane