Title: Pao Doce (Sweet Bread)
Categories: Bread
Yield: 4 Servings

1	lb	Potatoes; peeled
		Sugar
2	pk	Dry yeast
1/8	ts	Ground ginger
3/4	c	Milk
2	ts	Salt
6		Eggs
1/2	c	Butter or margarine, melted and cooled
8	c	Flour
		Additional beaten egg (optional)

Boil potatoes in water to barely cover until tender. Drain, reserving 1/2 cup potato water. Mash potatoes to make 1 cup. Combine 3 tablespoons sugar, yeast and 1/2 cup lukewarm potato water and stir until dissolved. Blend in potatoes and ginger. Set aside to rise until doubled in bulk. Scald milk, add salt and cool to lukewarm. Beat eggs. Add 1 3/4 cups sugar gradually while continuing to beat. Stir in cooled butter. Combine yeast and egg mixtures. Blend thoroughly. Stir in 2 cups flour, add milk and beat until thoroughly blended. Add 2 more cups flour. Beat 5 minutes. Add remaining 4 cups flour gradually, kneading when dough becomes too stiff to beat. Turn out onto floured board and knead 10 minutes, adding only enough extra flour to prevent sticking. Place dough in greased bowl, turn to grease top, cover and let rise until doubled in bulk. Divide dough into 4 portions, shape into round loaves on greased baking sheets or place in greased loaf pans. Allow to rise until doubled in bulk. Brush loaves with additional beaten egg, if desired. Bake at 350F 20 minutes, then lower heat to 325F and bake about 20 minutes longer, or until brown.

Makes 4 loaves

(C) 1992 The Los Angeles Times

previous

next