PORTUGUESE SWEET BREAD (PAO DOCE)

1/4 cup instant mashed-potato granules or flakes
2/3 cup boiling water
2/3 cup granulated sugar plus extra for sprinkling (optional)
1/4 cup nonfat dry milk
1/2 cup butter or margarine* (1 stick)
2 packages active dry yeast (4 1/2 teaspoons)
1/3 cup warm water (about 110 degrees F)
4 1/2 to 5 cups all-purpose flour, divided use
4 eggs, divided use
1 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon lemon extract

In a small pan, beat instant potatoes into the boiling water; stir in sugar, dry milk and butter. Let cool to 110 degrees F.

Meanwhile, in a large bowl, dissolve yeast in the warm water. Blend in cooled potato mixture. Add 2 cups flour and beat to blend. Stir in 3 eggs, salt, vanilla and lemon extract until smoothly blended. Then beat in 1 1/2 cups more flour.

With a heavy mixer or by hand, mix in more flour, 1 to 1 1/2 cups, to make a stiff dough. Turn dough onto a floured board and knead 15 to 20 minutes until smooth and satiny, adding more flour as needed. Turn dough over in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and knead briefly on a lightly floured board to release air. Let rest 10 minutes.

SHAPE IN ONE OF THE FOLLOWING WAYS:

COILED LOAVES:
Divide dough in half. Roll each piece into a 30-inch-long rope. For each loaf, coil 1 rope in a greased 9-inch pie pan, starting at the outside edge of pan and ending in the center. Twist rope slightly as you lay it in the pan.

COILED BUNS:
Divide dough into 12 equal pieces. Roll each into a 12-inch-long rope. On greased baking sheets, coil and twist each rope as described for coiled loaves to make 21/2- to 3-inch buns. Space buns at least 2 inches apart.

BRAIDED LOAVES:
Divide dough into 6 equal portions and roll each into a 14-inch-long rope. For each loaf, arrange 3 ropes side by side on a greased baking sheet and loosely braid. Pinch both ends together and turn under loaf.

ROUND LOAVES:
Divide dough in half. Shape each half into a flattened round, about 8 inches across, and place each round in a greased 9-inch pie pan.

TO BAKE:
Cover loaves or buns lightly and let rise in a warm place until almost doubled, 35 to 45 minutes for loaves, 20 to 30 minutes for buns.

Preheat oven to 350 degrees F.

Beat remaining egg and brush on loaves or buns. Sprinkle with granulated sugar, if desired. Bake until browned, 25 to 30 minutes for loaves, up to 25 minutes for buns. Cool on racks.

Serve warm or cooled.

TO FREEZE:
Cool completely, wrap tightly in foil and place in freezer. To reheat, unwrap and thaw at room temperature. Place on a baking sheet and loosely cover with foil. Bake in a preheated 350-degree F oven until warm, 10 to 15 minutes for buns, 25 minutes to 30 minutes for loaves.

*Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Makes 2 loaves or 1 dozen buns
Source: Sunset magazine