Here’s a recipe for Portuquese Sweet bread that doesn’t have potatoes in it:
PORTUGUESE SWEET BREAD
2 pkgs. active dry yeast
1 c. plus 1 tsp. sugar
1/2 c. lukewarm water
1/2 c. warm milk
3 eggs, lightly beaten
1 tbsp. salt
4 to 4 1/2 c. flour
1 to 2 tsp. cardamom
Combine the yeast, 1 teaspoon sugar and water in large bowl and allow to proof. Put the butter in the warm milk and add 1 cup sugar and blend well. Add to the yeast mixture and stir to combine the ingredients. Add 3 eggs, lightly beaten and the flavoring, 1 to 2 teaspoons cardamom and salt and mix well. Then add 4 cups flour, 1 cup at a time, kneading with your hands in the bowl to make a soft dough.
Turn out on a floured board and knead until dough is smooth and elastic, using only enough additional flour to prevent sticking. This should take about 10 minutes. Shape into a ball and put into a buttered bowl, turning the dough to coat the surface with butter. Cover with plastic wrap and let rise in a warm, draft-free place until double in bulk. Punch down the dough and divide into 2 pieces. Shape, cover with greased wax paper until double. Bake at 350 degrees for 25 to 45 minutes. Makes 2 loaves.
I’ve made it this way plus made it in rolls. It’s very flavorful and rich. (Not really sweet like a banana bread, but yummy with Nutella on it.)
I’m going to try the recipe with potatoes - I think that one will end up more moist and probably last a bit longer.
(ps, This is my FIRST recipe posting!)
(ps, This is my FIRST recipe posting!)<<<
Wonderful and you choose a perfect one to start with.
Post as you will, the first is the most difficult, I have proven that I can post when asleep, so you can too.
Thank you for posting your own recipe, for I know JD wanted to make the Port. bread, that was why he bought a bread making machine.