Puerto Rican Bread

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On Easter Sunday, right about dinner time, I realized we had no dinner rolls so since it was the only store open, I sent my son to Wal-Mart to pick up a bread. I said something like an Italian bread, or a French baguette, whatever he wanted to choose.

He went and came back quickly with this:

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It looked very similar to Italian bread, but it was very different. For one thing, while it looks like it’s one large loaf, it is really two. They’re attached by being baked too close together I imagine, but it seemed thatw this type of bread comes in twos.

t was also a soft, squishy bread, the kind that I like to slather with butter. When I tasted it, I think it was the best bread I’ve ever eaten. It was the perfect texture, inside and out, and it was airy which surprised me.

All cultures and countries have their own types of breads. We are very lucky in the US that we have the opportunity to try them from bagels to naan, from tortillas to biscuits.

I had never heard of Puerto Rican bread specifically before so I put out a call to my Facebook friends to see if anyone knew what it was that made it so special, and I was sent this video:

This video called it Puerto Rican water bread, and another one on the page called it Puerto Rican sweet bread. Either way, it looks easy enough to make, and my plan is to head back over to Wal-Mart for another loaf (or two since that’s how they’re packaged).

My husband’s theme for 2016 is TSN or Try Something New. I thought I’d share this new thing with you.

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