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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan or in the microwave, cook the diced potatoes until tender. | 2. Drain but reserve the potato water. | 3. Mash potato with a fork. | 4. Add enough water to the potato water to make 3/4 cup. | 5. Place potato, potato water, eggs, butter lemon peel, sugar, salt, bread flour in the breadpan of your bread machine. | 6. Add yeast last. | 7. Select dough cycle and press start. | 8. Check every now and again to make sure it's not too sticky, or too dry. If it is tacky, add a bit of flour 1 tbs at a time. If it's too dry add water a tbs at a time. | 9. When the bread machine beeps to add stuff, toss in your raisins and let finish. | 10. When the dough cycle is over, prepare two bread pans. Grease the pans and shake some course cornmeal across the bottom so it doesn't stick. | 11. Split dough between the pans and allow to rise for 15-20 minutes. | 12. After the last rise, cut three slits into the top of the bread, and brush with one beaten egg (you won't use all of it) to give the crust a nice sheen. | 13. Preheat oven to 350. | 14. Bake for 30-35 minutes, covering the bread with foil after about 15 minutes so the top does not burn (and it will, so watch it). | 15. If you have a cooking thermometer, you will know the bread is done with the internal temp comes to 200-210. It is not necessary, but since this bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1/2	cup	peeled diced uncooked	57.75	13.1175	1.5375	0.0675
water	1	cup	boiling	0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
lemon peel	1	teaspoon		0.94	0.32	0.03	0.006
sugar	3/4	cup		604.485	151.197	0.0	0.0
salt	1	teaspoon		-	-	-	-
bread flour	4 1/3	cups		2143.1367	430.5864	71.1213	9.8549
active yeast	3	teaspoons		-	-	-	-
raisin	3/4	cup		373.725	98.406	4.1951	0.5692

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.