Best Portuguese Potato Bread Abm Recipes

Pao Doce (Portuguese Sweet Bread) image

Provided by Laniakea

Yield 2 loaves

Number Of Ingredients 9

Steps:

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. - - - - - - - - - - - - - - - - - -

Portuguese Sofrito Bread (A B M) image

Provided by mersaydees

Time 4h20m

Yield 1 loaf

Number Of Ingredients 9

2 large onions (3)
2 tablespoons olive oil (3 tablespoons)
1 1/2 teaspoons active dry yeast (2 1/4 teaspoons)
2 cups bread flour (3 cups)
1 tablespoon sugar (1 1/2 tablespoons)
1 teaspoon salt (1 1/2 teaspoons)
1/2 cup rice, cooked (3/4 cup)
2 tablespoons yellow cornmeal (3 tablespoons)
1/3 cup water (1/2 cup)

Steps:

Cut onions into ½-inch dice. Saute slowly in olive oil until translucent and barely golden, about 15 minutes. Set aside to cool.
Add all ingredients including the sautéed onions to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

Potato Bread Abm image

Provided by Scotty Callies Mom

Categories Breads

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

Steps:

Rachel's Pbr Potato Bread (Bread Machine/Abm) image

Provided by the80srule

Time 2h15m

Yield 1 2-lb loaf, 1 serving(s)

Number Of Ingredients 8

2 large baking potatoes, boiled and mashed
1 (12 ounce) can cheap beer (PBR!)
4 cups all-purpose flour
1/4 cup vital wheat gluten (omit if using bread flour instead)
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 teaspoons active dry yeast

Steps:

Wash and peel the potatoes, and boil them in unsalted water for about 15-20 minutes or until tender and squishy.
Mash 'em up real good with a fork or potato masher.
Put all of the ingredients into your bread machine in the order shown, or in the order recommended by the manufacturer, and do a dough cycle.
If you want a soft bread that's made in the machine, pick a Medium or Light cycle.
If you just did a dough cycle, dough should be a thick ball that's easily molded. If not, dust your hands with some flour and knead it until it's malleable. Mold it into the shape of a loaf.
Place some parchment paper onto a cookie sheet. Lay the loaf onto it, and bake at 375F for 25-30 minutes or until golden brown on top.
This bread is total heaven fresh out of the oven with some butter and a PBR tallboy!