|
|
|
|
|
|
| Portuguese Sweet Bread Potato stuff: 1/3 c milk 2 T instant mashed potato mix 1/3 c sugar 1/4 c (1/8 lb) butter, cut in small pieces Bring milk to boiling in a 1- to 1-1/2 quart pan over medium-high heat, stirring. (Alternatively, heat the milk to boiling in the microwave oven.) Remove from heat; immediately stir in the mashed potato mix, sugar and butter. Let cool. Bread: 1 package active dry yeast 1/4 c warm water (110 degrees Fahrenheit) 2 large eggs 1/2 t salt 1/2 t grated lemon peel 1/4 t vanilla potato stuff (from above) 2-1/4 to 2-2/3 c all-purpose flour Mix yeast and water and let stand until softened, about 5 minutes. Beat eggs; reserve and chill 1 tablespoon. Add remaining eggs, salt, lemon peel, vanilla, potatoes, and 1-1/4 c flour to yeast mixture. Beat with a heavy spoon or electric mixer until dough is stretchy, about 5 minutes. Stir in 1 c flour. Knead 8 to 10 minutes, adding flour as necessary to keep dough from sticking. Let rise until doubled, 1-1/4 to 1-1/2 hours. Punch down and knead briefly to expel air bubbles. On an unfloured board, roll dough with fingers to form a 30-inch rope. Coil the rope of dough into an oiled 9-inch pie pan, starting at the outside and ending in the center; twist slightly as you go. (This isn't as complex as it sounds; think snail shell.) Cover lightly with plastic wrap and let rise in a warm place until puffy, about 30 minutes (overnight in the refrigerator worked ok for me). Uncover and brush dough with reserved egg. Bake in a 350 degree oven 25 minutes or until deep golden brown. Lift bread onto a rack with a wide spatula. Serve warm or cool. |
