Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm. | 2. Mash potato and measure out 1/2 cup. | 3. Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk. | 4. Scald milk, add salt and cool to lukewarm. | 5. Melt butter and cool. | 6. In large warm mixing bowl (rinse with hot water and dry before using), beat eggs. | 7. Remove 1 Tbsp of eggs to use for brushing tops of loaves. | 8. Gradually beat in sugar, then melted butter. | 9. Combine egg and yeast mixtures. | 10. Blend thoroughly. | 11. Add 1 1/3 cups of the flour and 1/4 cup milk. | 12. Beat until completely mixed. | 13. Add another 1 1/3 cups flour and beat till blended. | 14. (All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board. | 15. Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times. | 16. Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans. | 17. Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees. | 18. Brush loaves with beaten eggs. | 19. Bake for 35-45 minutes or until brown and done. They may be frozen. | 20. * Additional flour may have to be added to make a soft dough. | 21. Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - - | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1			-	-	-	-
sugar	2	tablespoons		604.485	151.197	0.0	0.0
active yeast	1	package		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
salt	1	teaspoon		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
egg	3			214.5	1.08	18.84	14.265
sugar	3/4	cup		604.485	151.197	0.0	0.0
flour	4	cups		2313.12	506.4216	37.604	8.9744

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