Portuguese Milk Bread

Yeast Sponge Mixture:

• 1 small potato, peeled
• 2 cups water
• 1 pkg. active dry yeast
• ¼ cup sugar
• ½ tsp. salt
• ½ cup flour

Slice potato in ½ inch slices. Cover with water, cook until potato is tender. Drain, reserving liquid. Mash potato. Dissolve yeast in ¾ cup of warm reserved liquid; add mashed potato, sugar, salt, and flour. Mix well. Set aside.

• 5 large or 7 small eggs
• 2¼ cup sugar
• 1 tbsp. salt
• ¾ cup butter, melted
• 1 quart milk, scalded and cooled
• Yeast Sponge Mixture
• 5 lbs. flour
• Milk

In large mixing pan beat eggs slightly. Add sugar, salt, butter, and milk; mix well. Add Yeast Sponge Mixture. Stir in half of the flour, 2 cups at a time. Beat until dough is smooth and elastic. Mix in remaining flour to make a stiff dough. Knead dough until smooth and satiny. Put dough in greased pan, grease top lightly. Cover and let rise until almost doubled. Punch down. Squeeze out air bubbles. Squeeze dough to divide into portions for loaves (about 8 loaves). Form each loaf by squeezing dough to press out air bubbles; shape into oval or pan shape. Place in greased pans, seam side down. Let rise until almost doubled. Brush with milk. Bake at 350 degrees F. for metal pans or 325 degrees F. for glass pans for 45 minutes or until nicely browned and just starting to pull away from pan sides. Cool on racks before slicing or wrapping. Makes about 8 loaves.