Portuguese Sweet Bread OAMC |
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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 4 |
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This is from a OAMC cookbook I borrowed from a friend. I'm posting this for safe keeping. These would make nice Christmas gifts. The addition of raisins makes this a nice breakfast bread. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1 2/3 cups warm water |
1 cup dry instant potato flakes |
1 cup sugar |
6 tablespoons melted margarine or 6 tablespoons butter |
2 teaspoons salt |
4 eggs |
1 tablespoon lemon zest (could use 1/2 tbls. each) or 1 tablespoon orange zest, finely shredded (could use 1/2 tbls. each) |
3/4 cup raisins |
3/4 cup golden raisin |
7 1/2 cups all-purpose flour |
Directions:
1. In a large mixing bowl soften yeast in warm water.
2. Mix in potato flakes, sugar, melted margarine, salt, eggs, citrus zest, and raisins.
3. Add flour until dough is no longer sticky, about 7-1/2 cups.
4. Knead with dough hook 2 to 3 minutes or by hand 10 minutes, until smooth.
5. Put dough in a large, greased bowl, turning it once to grease on top and bottom.
6. Cover bowl with a towel.
7. Let dough rise 1-1/2 hours or until double in size.
8. Punch it down and let it rise 10 minutes more.
9. Divide dough into 3 large, round loaves or 4 smaller ones; place them on a greased cookie sheet with space between them.
10. You can also braid the dough or form it into any shape.
11. Cover dough with a towel, and allow it to rise until almost doubled in size, about 45 minutes.
12. Preheat oven to 350 degrees.
13. Bake loaves 35-40 minutes, depending on number of loaves.
14. Cover them with foil after the first 20 minutes so they won't get too brown.
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