* Exported from MasterCook *
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.
* Additional flour may have to be added to make a soft dough. Dough should be
smooth not sticky after kneading is complete.
Elizabeth
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