Thursday, November 24, 2011

Hawaiian Sweet Bread

This is one of those recipes that has been tried over and over, and passed along.
You are getting it from me, I got it from Janet, Janet got it from Sue, and I'm not sure where she got it.
Anyways - this bread is so good that you have to ask for the recipe.
I'm making this for Thanksgiving dinner today for a friend.  Pictures to come once it comes out of the oven!

3 T. sugar
2 T. yeast
1/2 c. lukewarm water
1 c. mashed potatoes (use instant)
1/8 t. ginger
1/2 c. milk
2 t. salt
6 eggs
1 3/4 c. sugar
1/2 c. melted shortening
8 c. flour (approx.)

Combine 3 T. sugar, yeast and water - stirring until dissolved.
Blend in potatoes and ginger, then set aside and allow to rise until doubled.

Scaled milk, add salt and set aside to cool until lukewarm.

Beat eggs, add 1 3/4 c. sugar, and cooled shortening.
Add to yeast mixture.

Add 2 c. flour to yeast mixture, then add milk and beat.  Add 2 more cups of flour and beat.
Add remaining flour gradually, kneading when dough becomes too stiff for mixer.
Add only enough flour to prevent sticking.

Dough must be soft.
Place dough into a greased bowl, cover, and let rise until double.

Divide dough into 8 sections.
Shape into round or oblong loaves.

Place on greased cookie sheets.
Let rise until double.  Be patient - sometimes it takes up to 2 hours to rise.
Brush with beaten egg.

Bake at 350* until brown (approx. 20 minutes)

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