| 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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