Yield: 24 Servings
|2 packs||Dry yeast|
|¼ cup||Warm potato water|
|⅓ cup||Potatoes; mashed and unseasoned|
|¼ teaspoon||Lemon extract (up to)|
|4½ cup||Flour; divided|
Date: Mon, 1 Apr 96 16:51:48 EST From: "Johnnye Tamaru" <johnnye@...> A traditional family recipe for Pao Doce. Makes two loaves of this popular bread. This is from "Kona Kitchens, Award-winning Community Cookbook" Compiled and Revised by Kona Outdoor Circle, Kona Coast, Hawaii. The recipes contributor is Emily Freitas Gouveia, retired rancher and land developer, born in Lahaina, Maui.
Dissolve yeast in potato water. Stir in 2 tablespoons sugar and mashed potatoes. Cover. Let rise in warm place until double, about 20 minutes.
Scald milk, stir in margarine, sugar and salt. Cool to lukewarm. Beat eggs with lemon extract until fluffy. Stir in milk mixture. Add 2 cups flour, beat until smooth. Stir in yeast mixture. Stir in enough flour, about 1½ cups, to make a soft dough. Turn onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Add more flour, if necessary, to prevent sticking. Place in oiled bowl, turning to oil top of bread. Cover, let rise in warm place until double, about 2 hours. Punch down, let rise again until double, about 1 hour. Divide and shape into 2 loaves. Place in greased loaf or round pans. Let rise until almost double, about 1 hour.
Brush beaten egg on top. Bake at 350 degrees for 40 minutes. Cool out of pans on racks.
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .