Total Time
2hrs 15mins
Prep 1 hr 30 mins
Cook 45 mins

This makes a lot but cubed and dried leftovers make excellent bread pudding. From an old Hawaiian Electric Company cookbook. Note: save 1/2 cup of the water you boil the potato chunks in to activate the yeast.

Ingredients Nutrition

Directions

  1. Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes, and ginger. Cover; let rise until doubled.
  2. Scald milk; add salt and cool to lukewarm.
  3. In small bowl of electric mixer, beat eggs; gradually beat in the 1-3/4 cups sugar. Stir into yeast mixture. Add butter and mix well.
  4. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.
  5. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes.
  6. Place in greased bowl, turning to grease top of dough. Cover; let rise until dough is doubled.
  7. Grease four 9x5x3-inch loaf pans. Punch down dough and, on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled.
  8. Preheat oven to 325°F.
  9. Bake for 45 minutes or until done.
Most Helpful

I first had this wonderful Holiday Sweet Bread (Pao Doce) from a bakery in Honolulu and this recipe was the one given to me from them. Makes some of the tastiest and long lasting holiday bread and it has become the family holiday bread in my family. I hope everyone gives it a try!!!

Member #610488 February 15, 2010