Hawaiian Sweet Bread
|Baking potato||1 Large|
|Sugar/1 1/2 tablespoon sugar plus 2 packets sweet 'n low||3 Tablespoon|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Lite salt||1 1⁄4 Teaspoon|
|Liquid butter buds/Promise ultra fat-free margarine||1⁄2 Cup (8 tbs)|
|Sugar/1/2 cup sugar plus 3 packets sweet n low||3⁄4 Cup (12 tbs)|
|Bread flour||4 Cup (64 tbs)|
Boil potato until soft.
Save 1/3 cup of boiling water and cool to lukewarm.
Peel and mash potato and measure 1/2 cup.
Add 3 Tbs.sugar and yeast to lukewarm water.
Stir until dissolved.
Stir in potato and set aside to rise until doubled.
Scald milk and salt.
Cool to lukewarm.
Add liquid Butter Buds to milk mixture and then to potato mixture.
Beat three Egg Beaters in a large bowl.
Add remaining sugar and gradually add to potato mixture.
Gradually add flour until mixture is in dough form.
Place dough mixture in a bowl sprayed with a non-fat cooking spray and cover, in a warm place.
When dough has doubled in bulk, divide into two equal parts and place in two loaf pans or two angel food cake pans.
Let dough rise again until double in bulk.
Cook in a 350° oven for about 30 minutes.
Beat remaining Egg Beater.
Brush over tops of loaves and bake another 10 minutes, or until golden brown.
This bread freezes well.