Ingredients
- 1/4 c. instant mashed potato granules
- 2/3 c boiling water
- 2/3 c sugar
- 1/4 c instant non-fat dry milk
- 1/2 c butter or margarine
- 2 pkgs. (1/4 oz. each) active dry yeast
- 1/3 c warm water(about 110 degrees)
- 4 1/2 to 5 1/2 c flour,divided
- 3 eggs
- 1 t salt
- 1/2 t vanilla
- 1/4 t lemon extract
- 1 egg, beaten
- Granulated sugar, if desired
Directions
In medium saucepan, beat instant potato granules into boiling water until smooth. Stir in sugar, dry milk and butter until butter is melted and mixture is uniform. Set aside to cool to 110 degrees.
Meanwhile, in large bowl of electric mixer, dissolve yeast in the warm water. Blend in cooled potato/butter mixture. Add two cups of the flour and beat until well blended.Stir in eggs, salt, vanilla and lemon extract; beat until smooth and blended. Beat in another 1 1/2 cups of the flour until a thick batter is formed. By hand, beat in enough of the remaining flour to make a semi-stiff dough. Turn out on floured surface and knead at least 10 minutes or up to 20 minutes, adding more flour as needed, until a smooth, satiny dough is formed which no longer sticks to the working surface.Form dough into a flat ball and place in a large oiled bowl, turning once to coat entire surface. Cover loosely with kitchen towel and let rise in a warm place until doubled in bulk, one to two hours.Punch down dough and knead briefly to release any air pockets. Let rest, covered with towel, 10 minutes. Divide dough in two.
To make coiled loaves: Roll each half into a 30-inch long rope.Coil each rope into greased 10-inch pie pan, starting at outside edge of pan and ending at center, twisting rope slightly as you coil.To make round loaves: shape each half into flattened round, about 8 inches in diameter. Place in two greased 9-inch pie pans.To make braided loaves: Cut dough into 6 equal pieces.
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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Portuguese Sweet Bread (Pao doce)