PORTUGUESE SWEET BREAD

Yield: 2 Loaves (1.5 lb. Each)

1 1/3 Cups Water (Between 65 and 110 Deg. F.)
1/2 Cup Instant Potato Granules

Place in mixer bowl. Stir. Let stand 30-60 minutes to rehydrate dry potato solids.

1/2 C + 1 Teaspoon Granulated Sugar
1/4 Cup Margarine
1 Teaspoon (Scant) Salt
3 Whole Eggs
6 1/2 Cups All-Purpose Flour

Add. Mix with dough hook* on No. 1 speed to 65 Deg. F.

1 Envelope Instant Yeast

Add. Knead on No. 2 speed to 78-82 Deg. F. Cover. Proof until double in bulk. Work down. Shape into 2 equally sized round or oval loaves. Place on greased baking pans. Proof until double in bulk.

1 Egg
1 Tablespoon Water

Blend. Brush lightly over loaves. Bake at 375 Deg. F. For 25-30 minutes. Cover with foil after 20 minutes to prevent over browning. Cool. Cut into wedges or in half across diameter then slice the halves into slices.

This is a rather dense, but soft bread. It has a sweet flavor and the crust should be dark golden brown and shiny from the egg wash.

Cover leftover bread very tightly and store at room temperature.

* Dough may be mixed by hand if a stand mixer with a dough hook is not available. Reserve some of the flour for sprinkling on the counter while kneading the dough.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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