Classic Portuguese Sweet Bread
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 2⁄3 Cup (26.67 tbs)|
|Instant potato flakes||1 Cup (16 tbs) (Dry Ones)|
|Sugar||1 Cup (16 tbs)|
|Melted margarine/Butter||6 Tablespoon|
|Finely shredded lemon peel/Orange peel / 1/2 teaspoon each||1 Tablespoon|
|Raisins||3⁄4 Cup (12 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|All purpose flour||7 1⁄2 Cup (120 tbs)|
In a large mixing bowl, soften yeast in warm water.
Mix in potato flakes, sugar, melted margarine, salt, eggs, peel and raisins.
Add flour until dough is no longer sticky, about 7 1/2 cups.
Knead with dough hook 2 to 3 minutes or by hand 10 minutes, until smooth.
Put dough in a large, greased bowl, turning it once so it's greased on the top and bottom.
Cover bowl with a towel.
Let dough rise 1 1/2 hours or until double.
Punch it down, and let it rise 10 minutes more.
Divide dough into 3 large, round loaves or 4 smaller ones; place them on a greased cookie sheet with space between them.
You can also braid the dough or form it into any shape.
Cover dough with a towel, and allow it to rise until almost double, about 45 minutes.
Bake loaves in a preheated oven at 350° for 35 to 40 minutes, depending on number of loaves.
Cover them with foil after the first 20 minutes so they won't get too brown.