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The Kona Historical Society practices the traditional art of baking Portuguese bread in a large, wood-fired forno every Thursday at its site in Captain Cook.
While the oven is heating, the dough is mixed, allowed to rise, rolled into seven balls (a lucky number for the Portuguese) and placed into pans.
Between 12:30 and 1 p.m., the first batch of bread comes out of the oven. The loaves are sold for $8 and are available until sold out Thursday at a roadside table on a first come, first served basis.