5 ounces instant potatoes
2 cups boiling water
1 ounce active dry yeast
1 cup warm water (110°F)
1 teaspoon granulated sugar
1 1/2 cups hot water
4 ounces nonfat dry milk
8 ounces shortening
8 ounces granulated sugar
2 tablespoons salt
56 ounces all-purpose flour
8 ounces eggs (about 5 total), beaten
Yield: 5 1/8 lb loaves
1. Pour boiling water over potatoes. Set aside for later step.
2. Combine yeast, 110°F water, and 1 tsp sugar. Let stand 10 minutes.
3. Combine 1 1/2 cups hot water, milk, shortening, 8 oz sugar, and salt in mixer bowl, using dough arm to mix and soften shortening. Add potato mixture and mix until well blended.
4. Add enough flour to make a smooth batter. Add yeast mixture. Mix on medium speed for 15 minutes.
5. Add eggs and mix thoroughly. Add remaining flour in small amounts on low speed to make a soft dough. Proof until double in bulk.
6. Punch down dough. Scale into five loaves, 1 lb 8 oz each. Place in greased baking pans (5x9x2-3/4 inches). Proof until double in size. Bake at 375°F for 30-35 minutes.
Notes: Dough may be shaped into rolls. Recipe makes approximately 100 1 1/2-oz rolls. Bake at 375°F for 20-25 minutes.
VARIATION:
Portuguese Sweet Bread. Delete nonfat dry milk. Substitute 6 oz margarine for shortening. Increase sugar to 10 oz and eggs to 6 (10 oz).
2 cups boiling water
1 ounce active dry yeast
1 cup warm water (110°F)
1 teaspoon granulated sugar
1 1/2 cups hot water
4 ounces nonfat dry milk
8 ounces shortening
8 ounces granulated sugar
2 tablespoons salt
56 ounces all-purpose flour
8 ounces eggs (about 5 total), beaten
Yield: 5 1/8 lb loaves
1. Pour boiling water over potatoes. Set aside for later step.
2. Combine yeast, 110°F water, and 1 tsp sugar. Let stand 10 minutes.
3. Combine 1 1/2 cups hot water, milk, shortening, 8 oz sugar, and salt in mixer bowl, using dough arm to mix and soften shortening. Add potato mixture and mix until well blended.
4. Add enough flour to make a smooth batter. Add yeast mixture. Mix on medium speed for 15 minutes.
5. Add eggs and mix thoroughly. Add remaining flour in small amounts on low speed to make a soft dough. Proof until double in bulk.
6. Punch down dough. Scale into five loaves, 1 lb 8 oz each. Place in greased baking pans (5x9x2-3/4 inches). Proof until double in size. Bake at 375°F for 30-35 minutes.
Notes: Dough may be shaped into rolls. Recipe makes approximately 100 1 1/2-oz rolls. Bake at 375°F for 20-25 minutes.
VARIATION:
Portuguese Sweet Bread. Delete nonfat dry milk. Substitute 6 oz margarine for shortening. Increase sugar to 10 oz and eggs to 6 (10 oz).
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