Hawaiian Portuguese Sweet Bread
|Potato||1 Cup (16 tbs), diced|
|Boiling water||2 Cup (32 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
|Active dry yeast||2|
|Lemon peel||2 Teaspoon, grated|
|Sugar||1 Cup (16 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
Cook potato, covered, in boiling water till tender, about 20 minutes.
Drain; reserve 1 2/3 cups liquid.
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).
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.