Pao Doce (Portuguese Sweet Bread)

Recipe by Laniakea
YIELD: 2 loaves




  • 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. - - - - - - - - - - - - - - - - - -