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.
Serving size: Complete recipe
Calories 6714 Calories from Fat 1167
% Daily Value*
Total Fat 132 g203.8%
Saturated Fat 68.7 g343.4%
Trans Fat 0 g
Cholesterol 1512.4 mg504.1%
Sodium 4402.4 mg183.4%
Total Carbohydrates 1222 g407.4%
Dietary Fiber 38.6 g154.4%
Sugars 407.5 g
Protein 162 g323.9%
Vitamin A 85.6% Vitamin C 79%
Calcium 51.7% Iron 327.1%
*Based on a 2000 Calorie diet