((Portuguese Sweet Bread (Hawaiian Style)))
Ingredients: 1/2 cup evaporated milk, at room temperature; 1 package (1 Table spoon) active yeast; 6 cups bread flour, unsifted; 1 1/2 cups hot water; 2 eggs; 4 tablespoons unsalted butter; 1/4 cup instant potato flakes; 1/2 cup sugar; 1/4 teaspon salt; 1 Teaspon lemon extract; 1 teaspon pure vanilla extract.
Instructions: Place the evaporated milk in a bowl and sprinkle the yeast over the milk; Let sit for 5 minutes, or until the yeast has dissolved. Transfer to the bowl of an electric mixer together with the flour, water, eggs, butter, and potato flakes. Using the dough hook, knead at low speed for 7 minutes; The dough should be fairly soft. Cover the bowl with plastic wrap and let the dough rise in a warm place for an hour or until doubled in bulk. (You may mix and knead the dough by hand, if you prefer, in which case you should knead the dough in a floured surface until the dough is smoothe and elastic. Use additional flour to keep it from sticking, but keep the extra flour to a minimum. Put the dough in a lightly greased bowl, cover and let rise as above). Add the sugar, salt and lemon and vanilla extracts to the dough and knead again at low speed for 7 minutes or by hand for about 10 minutes. Divide the dough in half and form into two balls. Place in a greased 8 inch round cake pans. Cover and let dough rise again for an hour. Preheat the oven at 375 Degrees and bake the loaves for about 1 hour or until the bread is dark brown and sounds hollow when tapped on the bottom. Cool in the pans for about 15 minutes. Then remove and cool and a wire rack.
((Sweet Bread))
Ingredients: 2 1/2 ( two an one half ) cups sugar ; 7 eggs ; 2 yeast cakes OR 2 pkgs. dry yeast ; 2 cups milk ; 1/2 pound butter ; 2 tablespoons shortening ; 1 tablespoon salt ; flour
Instructions: Place 2 1/2 (two and one half) cups of sugar in a large bowl. Add 7 (seven) eggs. Mix well. In a cup dissolve 2 (two) yeast cakes (or two pkgs. dry yeast) in warm water. Add a pinch of sugar. Set aside to proof. In a saucepan put 2 cups milk ; 1/2 pound of butter and 2 (two) Tablespoons shortening. Heat slowly until butter and shortening are melted. Add 1 (one) teaspoon salt and let cool. Add to sugar and egg mixture. Add yeast, which should be foamy. Gradually incorporate approximately 3 lbs. of flour into the mixture. When it is of the right consistency, turn out onto a floured board and knead until elastic (10 minutes or so) adding flour as needed. Place in a large bowl, cover and put in a warm draft free place. Let rise until doubled. Punch down and let rise again. When doubled shape into loaves and place in pans.* Let rise again. When risen brush with milk and bake at 350 degrees for approx 30 minutes.
