Portuguese Stone Oven

Hawaii is a mix of many different ethnic groups. In the 1870, Portuguese dairy farmers came to Hawaii. Our guide claimed the Portuguese were the second nationality to join the Native Hawaiians. Evidently, they had a unique way of baking to produce a sweet bread and their stone and mud ovens can still be found around the island. They found that others would purchase their bread and this allowed them a second income.

Members of he Historical Society recognize the Portuguese heritage by gathering on Thursdays to demonstrate the process of making bread and rolls in this replica stone oven. Evidently, there is some unique skill involved in timing the dough preparation and the heating of the oven. The hot coals are removed from the oven before baking and the dough must have risen properly as the oven will then begin to cool.

Everything is done in large batches with the oven heated to over 500 degrees. The bread is baked first because it requires a higher temperature and then the rolls as the oven cools. We did not wait the hour or more before the baking was done, but those cinnamon rolls looked very good.