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- A LOT of work, but delicious.
Serves/Makes:2 large loaves
- 5 cups (1175 ml) flour
- 1 package active dry yeast
- 1 yeast cake
- 1/2 tsp (2 ml) salt
- 1/4 lb (.1 kg). butter
- 3 whole eggs
- 1 egg yolk
- 1 cup (225 ml) sugar
- 1/2 cup (125 ml) milk, lukewarm
- 1-1/4 tbsp (17.5 ml) vanilla extract
- 1/2 tbsp (7 ml) lemon extract
- 1/2 small raw Irish potato, grated (Burbank Russet variety)
- Make the yeast "sponge" first, early in the morning.
- Mix together 1/2 cup (125 ml) warm water, 1/2 small raw grated Irish potato, 1 yeast cake, a pinch of salt and 1/2 tbsp (7 ml) sugar.
- Let stand 1 hour.
- After yeast mixture has risen, add 1-1/2 cups (350 ml) sifted flour to it. If needed, add 1/4 cup (60 ml) warm milk to mixture.
- Let rise 1 1/2 to 2 hours.
- Add sugar to beaten eggs and 1 egg yolk, vanilla, lemon extract and salt. Add this to the risen bread mixture.
- Then, add the remaining 1-1/2 cups (350 ml) flour.
- Add 1 package yeast mixed with 1/8 cup (30 ml) milk. Add instantly. (Don't wait for this yeast to rise).
- Mix 1 cube butter, room temperature.
- Knead, knead, and knead!! At least 1/2 hour. The more kneading, all the better. Dough will be on the soft side.
- Oil hands with salad oil and pat dough smooth. Cover with several thicknesses of sheeting or thick towel and rise in warm place until light and double in bulk.
- Punch down. Divide dough in half.
- Knead each half on floured board a few times, using enough flour to keep dough from sticking to hands.
- Make into 2 loaves and place on greased pan, cover.
- Let rise to 3/4 of pan.
- Brush top with egg yolk diluted with water.
- Bake in 350 degree (175 C.) oven for 40 minutes.
- This is a recipe given to me back in the early 70's by a wonderful woman who was known for her delicous "Sweet Bread". A HARD recipe to make unless you really have lots of energy and TIME, but the best you'll ever eat.
Hawaiian Sweet Bread is really Portuguese Sweet Bread. The influx of Portuguese Culture has had a tremendous effect on the Hawaiian Island Foods.
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