Portuguese Sweet Bread
|Baking potato||1 Small, peeled and cut in thick slices|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Sweetened condensed milk||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted and cooled|
|Eggs||3 , beaten|
|Ground mace/Nutmeg||1⁄2 Teaspoon|
|Lemon peel||1 Teaspoon, grated|
|All purpose flour||5 1⁄2 Cup (88 tbs) (Unsifted)|
Cook potato in boiling water until very soft (about 20 minutes).
Drain, reserving 3/4 cup cooking water; cool to 110°.
Mash or beat potato until smooth, measure 1/2 cup, and add milk and the 1 tablespoon butter.
In a large bowl, dissolve yeast in cooled cooking water.
Stir in condensed milk, sugar, melted butter, eggs, mace, lemon peel, and potato mixture.
Gradually beat in enough of the flour (about 4 1/2 cups) to make a stiff dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise until doubled (about 45 minutes).
Punch dough down; knead briefly on a lightly floured board to release air.
Shape and bake according to following directions to make 1 large loaf, 2 smaller loaves, or 24 buns.
For 1 large loaf, butter and dust with flour a 10-inch tube pan or a 2 1/2 to 3-quart mold.
For a tube pan, roll dough into a 16-inch-long rope and wind it into pan so that ends meet; pinch ends to seal.
For a tubeless pan, shape dough into a ball with a smooth, rounded top arid set smooth side down in pan.
Cover and let rise until almost doubled (about 45 minutes).
Bake in a 325° oven for about 50 minutes for tube pan, 60 minutes for tubeless pan, or until bread is well browned and begins to pull away from pan sides.
Cool for 10 minutes in pan, then turn out on rack.
If you wish, dust with powdered sugar before serving.
For 2 small loaves, butter two 9 by 5-inch loaf pans or 1 1/2-quart molds and dust with flour.
Divide dough in half and shape into loaves or balls; place in pans.
Cover and let rise until almost doubled (about 30 minutes).
Bake in a 325° oven for about 40 minutes or until bread is well browned and pulls away from pan sides.
Cool as for large loaf.
For sweet bread buns, divide dough into 24 equal portions.
Shape each portion into a smooth ball.
Place balls about 3 inches apart on a lightly greased baking sheet.
Or place each ball in a buttered and flour-dusted 2 1/2-inch muffin cup.
Cover and let rise until almost doubled (about 20 minutes).
Bake in a 400° oven for 15 minutes or until browned.
Cool on rack.