Top Review by Betsy44mM
Thanks so much. My mother was born and raised in Hawaii and this recipe was the best I've found since I was enjoying a huge slab of it as I watched the sunrise in Hilo Bay 30 years ago.
- 1 large potato
- 2 tablespoons sugar
- 1 package active dry yeast
- 1⁄4 cup milk
- 1 teaspoon salt
- 1⁄4 cup butter
- 3 large eggs
- 3⁄4 cup sugar
- 4 cups flour (or more)
Directions See How It's Made
- Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
- Mash potato and measure out 1/2 cup.
- 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.
- Scald milk, add salt and cool to lukewarm.
- Melt butter and cool.
- In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
- Remove 1 Tbsp of eggs to use for brushing tops of loaves.
- Gradually beat in sugar, then melted butter.
- Combine egg and yeast mixtures.
- Blend thoroughly.
- Add 1 1/3 cups of the flour and 1/4 cup milk.
- Beat until completely mixed.
- Add another 1 1/3 cups flour and beat till blended.
- (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.
- Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
- 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.
- Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
- Brush loaves with beaten eggs.
- Bake for 35-45 minutes or until brown and done. They may be frozen.
- * Additional flour may have to be added to make a soft dough.
- Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -