hawaiian sweet bread

I've always wanted to go to Hawaii (doesn't everyone?).  My husband went when he was in high school, and he still talks about it.  The gorgeous beaches, the beautiful sunsets, the chocolate-covered macadamia nuts...sigh.  I'd love to be there right now instead of baking in the hot Texas summer.

Someday I'll go to Hawaii.  Until then, I'll just get a taste of it by baking up fresh loaves of the sweetest bread around.  This Hawaiian sweet bread is deliciously sweet and moist thanks to the secret ingredient - a baked potato!  It's perfect for chicken salad sandwiches, if you can get the loaf to last that long.  Most of the time, we just eat it fresh out of the oven.  SO good.

Hawaiian Sweet Bread

• 1 large baking potato
• 3 T. sugar
• 1 package active dry yeast
• 1/3 cup milk
• 1 t. salt
• 1/2 cup butter
• 2 eggs
• 3/4 cup sugar
• 4 cups bread flour

Boil potato until soft.  Save 1/3 cup of boiling water and cool to lukewarm.  Peel and mash potato; measure 1/2 cup.  Add 3 tablespoons sugar and yeast to lukewarm water.  Stir until dissolved.  Stir in potato and set aside to rise until doubled.  Scald milk and salt.  Add butter to milk mixture and stir until melted.  Add eggs and remaining sugar to milk mixture; stir to combine, and then add to potato mixture.  Gradually add flour until mixture is in dough form (dough will be soft and sticky).  Place dough mixture in a bowl sprayed with cooking spray and cover.  When dough has doubled in bulk, divide into two equal parts and place in two greased loaf pans.  Let dough rise again until double in bulk.  Cook in a 350 degree oven for about 30-40 minutes, or until tops have browned.