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Portuguese Sweet Bread

2 packages active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup potatoes, mashed
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1-3/4 cups sugar
1/2 cup butter or margarine, melted
8 to 10 cups flour

In a large bowl dissolve the yeast in potato water.
Stir in the 3-tablespoons sugar, potatoes and ginger.
Cover; let rise until doubled.
In small saucepan scald milk; add salt and cool to lukewarm.
In small bowl, beat eggs with an electric mixer; gradually beat in the 1-3/4 cups sugar.
Stir into the yeast mixture.
Add the butter and mix well.
Stir in 2-cups of the flour, then milk.
Add 2 more cups of the flour; beat for 5 minutes.
Stir in enough of the remaining flour to make stiff dough.
Place on lightly floured surface and knead into the remaining flour until the dough is smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning in grease the top.
Cover; let rise until doubled in a warm, draft-free place.
Grease four 9 X 5 X 3-inch loaf pans.
On a lightly floured board, divide the dough into fourths.
Shape each fourth into a loaf; place in the prepared pans.
Cover; let rise until doubled in a warm, draft-free place.
Preheat oven to 325-degrees.
Bake for 45 minutes or until done. Makes 4 loaves.
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Thanks Ellise, that sounds so good! :hungry:
 
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