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Pao Doce (Portuguese Sweet Bread)

1 large potato
2 tablespoons sugar
1 package active dry yeast
1/4 cup milk
1 teaspoon salt
1/4 cup butter
3 large eggs
3/4 cup sugar
4 cups flour, or more

Boil potato until soft. Save 1/4 cup of the water the potato was
boiled in and cool to lukewarm. Mash potato and measure out 1/2
cup. Add 2 Tbsp sugar and the yeast to the lukewarm potato water,
stir to dissolve. Stir in mashed potato and set mixture aside to
double in bulk. Scald milk, add salt and cool to lukewarm. Melt
butter and cool.

In large warm mixing bowl (rinse with hot water and dry before
using), beat eggs. Remove 1 Tbsp of eggs to use for brushing tops
of loaves. Gradually beat in sugar, then melted butter. Combine
egg and yeast mixtures. Blend thoroughly. Add 1 1/3 cups of the
flour and 1/4 cup milk. Beat until completely mixed. Add another
1 1/3 cups flour and beat till blended. (All ingredients should be
in your dough now except for the last of the flour you will be
kneading with.) Turn out the dough on floured board. Add last 1
1/3 cups flour and knead dough till smooth and elastic, 75 to 100
times.

Make a ball of dough, place in an oiled bowl, cover with damp cloth,
and let rise in warm place. When double in bulk, punch down, divide
dough into 2 round balls and place on 2 oiled pie pans or in oiled
bread pans. Allow it to double in bulk (about 1 hour).

Preheat oven to 350 degrees. Brush loaves with beaten eggs. Bake
for 35-45 minutes or until brown and done. They may be frozen.

Note: Additional flour may have to be added to make a soft dough.
Dough should be smooth not sticky after kneading is complete.

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