Portuguese Sweet Bread (hawaiian Bread)

Makes 2 round loaves.. In a 1 to 2-qt. pan, bring 2/3 c. water to a boil. Stir in potato mix and immediately remove from heat. Stir in sugar, dry milk powder, and butter or margarine. Let cool to 110 F. (40 C.) In a large bowl, sprinkle yeast over 1/3 c. warm water and let stand about 5 min. Stir in cooled potato mixture. Add 2 c. flour and beat until blended. Stir in 3 eggs, salt, vanilla, and lemon extract until smoothly blended. Beat in 1-1/2 c. more flour. Mix in 1 to 1-1/2 c. more flour, or enough to make a stiff dough. Scrape dough out onto a floured board and knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and knead briefly on a lightly floured board. Let dough rest for 10 minutes, then divide in half. Shape each half into a smooth ball; place each in a greased 9-inch pie pan. Gently flatten each ball into a round. Cover pans with a damp cloth and let rise in a warm place until almost doubled, 35 to 45 minutes. Lightly beat remaining egg and brush over dough. Sprinkle with sugar if desired. Bake in a 350 F. oven until browned, about 25 to 30 minutes. Remove from pans and let cool on racks. Serve warm or at room temperature. To store, wrap airtight and freeze; to reheat, unwrap and thaw, then set on a baking sheet, cover loosely with foil, and set in a 350 F. oven until warm, about 25 minutes. This same bread may be shaped into buns, coiled loaves, or braided loaves. For Easter bread, make small braided loaves, leaving a small space in the center; push a hard-cooked egg through to touch the baking sheet. After rising, brush dough (not egg shell) with beaten egg, then sprinkle with sugar or cake decorating candies. Bake about 20 to 25 minutes at 350 F.