Lemon Sweet Bread
|Russet potato||1 Small, peeled and thickly sliced|
|Water||1 Cup (16 tbs)|
|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|
|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 (80Â°) 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 (80Â°) until almost doubled.
Bake in a 325Â° 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.