Holiday Sweet Bread
|Active dry yeast||2 Tablespoon|
|Lukewarm potato water||1⁄2 Cup (8 tbs)|
|Potatoes||1 Cup (16 tbs), mashed|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||8 Cup (128 tbs)|
Add the sugar and yeast to potato water, stir until dissolved.
Blend in potatoes and ginger.
Set aside to rise until doubled in bulk.
Scald milk, add salt and cool to luke warm.
Beat eggs; add sugar gradually while continuing to beat; stir in cooled butter.
Combine yeast and egg mixtures; blend thoroughly.
Stir in 2 cups of flour, add milk and beat until thoroughly blended.
Add 2 more cups of flour; beat 5 minutes.
Add remaining flour gradually, kneading when dough becomes too stiff to beat.
Turn out on a floured board and knead 10 mins.adding only enough extra flour to prevent sticking.
Place dough in an oiled bowl, cover and let rise in warm place until doubled in bulk.
Divide dough into 4 portions; shape into round loaves on oiled cookie sheets or place in oiled loaf pans.
Allow to rise until doubled in bulk.
Brush loaves with beaten egg; bake at 350°F for 50 mins.or until brown.