Portuguese Sweet Bread
|Water||2⁄3 Cup (10.67 tbs)|
|Instant mashed potato mix||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Pound, cut into pieces (1/2 Cup)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Lemon extract||1⁄4 Teaspoon|
In a 1- to 2-quart pan, bring the 2/3 cup water to a boil.
Stir in potato mix and immediately remove from heat.
Stir in the 2/3 cup sugar, dry milk, and butter.
Let cool to 110°F (butter need not melt completely).
Meanwhile, in a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften.
Stir in cooled potato mixture.
Add 2 cups of the flour and beat with a heavy spoon until blended.
Stir in 3 of the eggs, salt, vanilla, and lemon extract until smoothly blended.
Then beat in 1 1/2 cups more flour.
Mix in 1 to 1 1/2 cups more flour or enough to make a stiff dough.
Scrape dough out onto a floured board and knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking.
Place dough in a greased bowl; turn over to grease top.
Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead briefly on a lightly floured board to release air.
Let dough rest for 10 minutes; then shape in 1 of the following ways.
For coiled loaves, divide dough in half.
Roll each portion into a 30-inch-long rope.
For each loaf, coil a rope into a greased 9-inch pie pan, starting at outside edge and ending in center; twist rope slightly as you lay it in pan.
For coiled buns, divide dough into 12 equal portions.
Roll each into a 12-inch-long rope.
On greased 12- by 15-inch baking sheets, coil each rope into a round bun, starting at outside edge and ending in center; twist rope slightly as you coil it.
Make buns 2 1/2 to 3 inches in diameter and space them at least 2 inches apart.
For braided loaves, divide dough into 6 equal portions.
Roll each into a 14-inch-long rope.
For each loaf, arrange 3 ropes side by side on a greased 12- by 15-inch baking sheet.
Pinch together at top and loosely braid; pinch ends together and tuck underneath.
For round loaves, divide dough in half.
Shape each half into a smooth ball; place each in a greased 9-inch pie pan.
Gently flatten each into an 8-inch-diameter round.
Cover shaped dough lightly with plastic wrap and let rise in a warm place until almost doubled— 35 to 45 minutes for loaves, 20 to 30 minutes for buns.
Remove plastic wrap.
Lightly beat remaining egg and brush over dough; sprinkle with sugar, if desired.
Bake in a 350° oven until browned—25 to 30 minutes for loaves, 20 to 25 minutes for buns.
Let cool on racks.
Serve warm or at room temperature.
To store, wrap cooled bread airtight and freeze.
To reheat, let thaw unwrapped; then place on a 12- by 15-inch baking sheet, cover loosely with foil, and set in a 350° oven until warm—10 to 15 minutes for buns, 25 to 30 minutes for loaves.