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Lemon Sweet Bread

Veggie.Lover's picture
  Russet potato 1 Small, peeled and thickly sliced
  Water 1 Cup (16 tbs)
  Milk 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Sweetened condensed milk 1⁄3 Cup (5.33 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 4 Tablespoon, melted and cooled
  Eggs 3
  Ground mace/Ground nutmeg 1⁄4 Teaspoon
  Grated lemon peel 1 Tablespoon
  Unbleached all purpose flour 5 Cup (80 tbs)
  Powdered sugar 2 Tablespoon

Place potato in small pan; add water to cover.
Bring to a boil over high heat and boil, partially covered, until very soft (15 to 20 minutes).
Drain potato, reserving 3/4 cup of the hot cooking liquid; let liquid stand until warm.
Meanwhile, in a small bowl, mash or beat potato until smooth, then measure 1/2 cup potato and to it add the 1 tablespoon each milk and butter; stir until well blended.
In a large bowl, dissolve yeast in reserved cooled potato water and let stand until bubbly (5 to 15 minutes).
Mix in condensed milk, sugar, melted butter, eggs, mace, lemon peel, and potato mixture.
Beat until well combined.
With a wooden spoon or heavy duty electric mixer at medium speed, beat in 4 1/2 cups of the flour, about 1 cup at a time, to make a soft dough.
On a floured board, knead until nonsticky, smooth, and satiny.
Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place (80°) until almost doubled.
Punch down dough, turn out onto a floured board, and knead 2 or 3 times to release air bubbles.
Grease and lightly flour a 10 inch tube pan.
Shape dough into a 16 inch long log and coil it into prepared pan so ends meet; pinch ends together to seal.
Cover lightly and let rise in a warm place (80°) until almost doubled.
Bake in a 325° oven for 45 to 50 minutes or until bread is well browned and begins to pull away from sides of pan.
Let cool in pan on a rack for 10 minutes, then turn loaf out onto rack to cool completely.
Sift powdered sugar lightly over bread, if desired.
Serve warm or at room temperature.

Recipe Summary

Lacto Ovo Vegetarian
Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4333 Calories from Fat 814

% Daily Value*

Total Fat 93 g142.5%

Saturated Fat 50.3 g251.5%

Trans Fat 0 g

Cholesterol 831.9 mg277.3%

Sodium 380.1 mg15.8%

Total Carbohydrates 768 g256.1%

Dietary Fiber 23.5 g93.9%

Sugars 223.1 g

Protein 104 g208%

Vitamin A 58.2% Vitamin C 51.2%

Calcium 55.4% Iron 205.7%

*Based on a 2000 Calorie diet

Lemon Sweet Bread Recipe