PORTUGUESE SWEET BREAD
Source: A Hundred Years of Island Cooking
Makes 4 loaves

2 packages active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 tablespoon ground ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup butter or margarine
8 to 10 cups flour

Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled.

Scald milk. add salt and cool to lukewarm.

In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. 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. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8-10 minutes. Place in greased bowl. turning to grease top of dough.

Cover; let rise until dough is doubled.

Preheat oven to 325 degrees F. 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.

Bake for 45 minutes or until done.