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Portuguese Sweet Bread

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“This makes a lot but cubed and dried leftovers make excellent bread pudding. From an old Hawaiian Electric Company cookbook. Note: save 1/2 cup of the water you boil the potato chunks in to activate the yeast.”
READY IN:
2hrs 15mins
YIELD:
4 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes, and ginger. Cover; let rise until doubled.
  2. Scald milk; add salt and cool to lukewarm.
  3. In small bowl of electric mixer, beat eggs; gradually beat in the 1-3/4 cups sugar. Stir into yeast mixture. Add butter and mix well.
  4. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.
  5. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes.
  6. Place in greased bowl, turning to grease top of dough. Cover; let rise until dough is doubled.
  7. Grease four 9x5x3-inch loaf pans. Punch down dough and, on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled.
  8. Preheat oven to 325°F.
  9. Bake for 45 minutes or until done.

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