| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Portuguese |
Bread |
24 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry yeast |
| 1/4 |
c |
Warm potato water |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Potatoes; mashed and unseasoned |
| 1/3 |
c |
Milk |
| 1/4 |
c |
Margarine |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 3 |
|
Eggs |
| 1/4 |
ts |
Lemon extract (up to) |
| 4 1/2 |
c |
Flour; divided |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Date: Mon, 1 Apr 96 16:51:48 EST
From: "Johnnye Tamaru" <johnnye@VNET.IBM.COM>
A traditional family recipe for Pao Doce. Makes two loaves of this popular
bread. This is from "Kona Kitchens, Award-winning Community Cookbook"
Compiled and Revised by Kona Outdoor Circle, Kona Coast, Hawaii. The
recipes contributor is Emily Freitas Gouveia, retired rancher and land
developer, born in Lahaina, Maui.
Dissolve yeast in potato water. Stir in 2 tablespoons sugar and mashed
potatoes. Cover. Let rise in warm place until double, about 20 minutes.
Scald milk, stir in margarine, sugar and salt. Cool to lukewarm. Beat eggs
with lemon extract until fluffy. Stir in milk mixture. Add 2 cups flour,
beat until smooth. Stir in yeast mixture. Stir in enough flour, about 1 1/2
cups, to make a soft dough. Turn onto lightly floured surface. Knead until
smooth and elastic, about 10 minutes. Add more flour, if necessary, to
prevent sticking. Place in oiled bowl, turning to oil top of bread. Cover,
let rise in warm place until double, about 2 hours. Punch down, let rise
again until double, about 1 hour. Divide and shape into 2 loaves. Place in
greased loaf or round pans. Let rise until almost double, about 1 hour.
Brush beaten egg on top. Bake at 350 degrees for 40 minutes. Cool out of
pans on racks.
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