| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Portuguese | Sweet bread, Yeast bread | 4 | Servings |
INGREDIENTS
| 2 | pk | Active dry yeast |
| 1/2 | c | Warm potato water |
| 3 | tb | Sugar |
| 1 | c | Mashed potatoes |
| 1/8 | tb | Ground ginger |
| 1/2 | c | Milk |
| 2 | ts | Salt |
| 6 | Eggs | |
| 1 3/4 | c | Sugar |
| 1/2 | c | Butter |
| 8 | c | Flour; (8 to 10) |
INSTRUCTIONS
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl. turning to grease top of dough. Co ver; let rise until dough is doubled. Grease four 9" x 5" x 3" loaf pans. Punch down dough and on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. NOTES : Use bread pans, and not free form. Reduce baking time, bread tends to burn Recipe by: A Hundred Years of Island Cooking Posted to Bread-bakers Digest by "LauraG" <gaggini@gate.usaor.net> on Feb 28, 1998
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