Hawaiian Portuguese Sweet Bread Recipe
Ingredients
| Potato | 1 Cup(16 tbs), diced | |
| Boiling water | 2 Cup(16 tbs) | |
| 7 1/4 to 7 1/2 cups all-purpose flour | ||
| Active dry yeast | 2 | |
| Lemon peel | 2 Teaspoon, grated | |
| Sugar | 1 Cup(16 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| Salt | 2 Teaspoon | |
| Eggs | 4 standard | |
| Raisins | 1 1/2 Cup(16 tbs) | |
| Egg | 1 , beaten | |
Directions
Cook potato, covered, in boiling water till tender, about 20 minutes.
Drain; reserve 1 2/3 cups liquid.
Mash potato.
In large mixing bowl combine 2 1/2 cups of the flour, yeast, and lemon peel.
Heat and stir sugar, butter, salt, and reserved liquid just till warm (115-120°).
Add to yeast mixture with 4 eggs and the mashed potato.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins and enough of the remaining flour to make moderately stiff dough Turn out onto lightly floured surface; knead till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in lightly greased bowl; turn once.
Cover; let rise till double (1 to 1 1/4 hours).
Punch down.
Turn out; divide into thirds.
Cover; let rest 10 minutes.
Shape into 3 round loaves; place on greased baking sheets.
Cover; let rise till almost double (about 45 minutes).
Brush tops lightly with beaten egg.
Bake at 375° for 35 to 40 minutes.
Cover with foil after 20 minutes to prevent overbrowning.
Drain; reserve 1 2/3 cups liquid.
Mash potato.
In large mixing bowl combine 2 1/2 cups of the flour, yeast, and lemon peel.
Heat and stir sugar, butter, salt, and reserved liquid just till warm (115-120°).
Add to yeast mixture with 4 eggs and the mashed potato.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins and enough of the remaining flour to make moderately stiff dough Turn out onto lightly floured surface; knead till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in lightly greased bowl; turn once.
Cover; let rise till double (1 to 1 1/4 hours).
Punch down.
Turn out; divide into thirds.
Cover; let rest 10 minutes.
Shape into 3 round loaves; place on greased baking sheets.
Cover; let rise till almost double (about 45 minutes).
Brush tops lightly with beaten egg.
Bake at 375° for 35 to 40 minutes.
Cover with foil after 20 minutes to prevent overbrowning.
Chef
