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ISO: Pan de mallorca - suggestions for making the dough lighter

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Hi:
Tried the recipe from a Taste of PR the other day and thought the mallorcas came out too dense. Has anyone tried any other type of flour other than all purpose? Any other suggestions for making the dough lighter? I also thought they would taste better with a bit more sugar than the recipe calls for. I will modify and re-try in a few more days. Thanks much for the postings.
MsgID: 0311997
Shared by: Dallas, TX
In reply to: Recipe: Ensaimada Bread (re: Pan de Mayorca)
Board: International Recipes at Recipelink.com
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