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LOCATION: Recipes >> Breads Yeast >> Portuguese Sweet Bread (Hawaiian Bread)

Print this Recipe    Portuguese Sweet Bread (Hawaiian Bread)

Makes 2 round loaves.

2/3 c water
1/4 c instant mashed potato mix
2/3 c sugar
1/4 c instant nonfat dry milk powder
1/2 c butter or margarine, cut up
2 pkg (1-1/2 Tbsp.) active dry yeast
1/3 c warm water (about 110 F./40 C.)
5-1/2 c all-purpose flour, more or less
4 large eggs
1 tsp salt
1/2 tsp vanilla
1/4 tsp lemon extract

In a 1 to 2-qt. pan, bring 2/3 c. water to a boil. Stir in potato
mix and immediately remove from heat. Stir in sugar, dry milk
powder, and butter or margarine. Let cool to 110 F. (40 C.)

In a large bowl, sprinkle yeast over 1/3 c. warm water and let
stand about 5 min. Stir in cooled potato mixture. Add 2 c. flour
and beat until blended. Stir in 3 eggs, salt, vanilla, and lemon
extract until smoothly blended. Beat in 1-1/2 c. more flour.

Mix in 1 to 1-1/2 c. 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 a damp cloth and let rise in a warm place
until doubled, about 1 hour.

Punch dough down and knead briefly on a lightly floured board.
Let dough rest for 10 minutes, then divide in half. Shape each
half into a smooth ball; place each in a greased 9-inch pie pan.
Gently flatten each ball into a round.

Cover pans with a damp cloth and let rise in a warm place until
almost doubled, 35 to 45 minutes. Lightly beat remaining egg and
brush over dough. Sprinkle with sugar if desired.

Bake in a 350 F. oven until browned, about 25 to 30 minutes. Remove
from pans and let cool on racks. Serve warm or at room temperature.
To store, wrap airtight and freeze; to reheat, unwrap and thaw,
then set on a baking sheet, cover loosely with foil, and set in a
350 F. oven until warm, about 25 minutes.

This same bread may be shaped into buns, coiled loaves, or braided
loaves. For Easter bread, make small braided loaves, leaving a
small space in the center; push a hard-cooked egg through to touch
the baking sheet. After rising, brush dough (not egg shell) with
beaten egg, then sprinkle with sugar or cake decorating candies.
Bake about 20 to 25 minutes at 350 F.

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