Pani popo
Pani Popo (Samoa)
5 3/4 to 6 1/4 cups all-purpose flour
1 package yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon granulated sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt
Mix 2 1/2 cups of the flour and yeast.
In a saucepan heat and stir milk, sugar, shortening, margarine,
or butter; and salt until warm and shortening almost melts.
Add to
flour mixture.
Beat with an electric mixer on low speed for 30
seconds, scraping bowl constantly.
Using a spoon, stir in as much
remaining flour as you can to make a moderately stiff dough that is
smooth and easy to pull, about 6 to 8 minutes.
Put some shortening
on your hands.
This will add moisture to dough and make it easier
to handle.
Shape dough into a ball and put in a greased bowl.
Turn
it on both sides to grease the whole ball of dough.
Put a pan with
some very hot water in it on the bottom of the oven.
Cover dough
and let rise in the oven on the top rack.
(The steam from the hot
water will help it to rise.) This should take about 45 minutes.
Punch dough down.
Roll 18 balls and cover for 10 minutes while
you make the following milk mixture.
Milk Mixture
2 cans coconut milk
1 cup granulated sugar
Pour half of the milk mixture into each of two (13 x 9-inch)
pans.
Put in 9 bread rolls on top (or you can make the rolls
smaller to make more rolls).
Bake at 375 degrees F for 20 minutes
or until bread tests done.