This recipe comes from an old packet of Fleischmann’s Active Dry Yeast, expiry date listed as August, 1980, so this was printed around that time. Recipe is typed below along with a scanned copy (front only).

PORTUGESE SWEET BREAD
Makes 1 large loaf

6 1/4 cups unsifted flour (about)
2/3 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 package Fleischmann’s Active Dry Yeast
2/3 cup potato water
1/2 cup milk
1/2 cup margarine
3 eggs (at room temperature)
1/2 cup unseasoned mashed potato
Confectioners’ sugar

Combine 1 1/2 cups flour, sugar, lemon peel, mace and undissolved yeast.

Heat potato water, milk and margarine to 120° – 130°F. Add to dry ingredients; beat 2 min. Add eggs, mashed potato and 1/2 cup flour. Beat 2 min. Stir in more flour to make a soft dough. On floured board, knead 8-10 min. Place in greased bowl; turn to grease top. Cover; let rise until doubled, about 1 3/4 hours.

Punch dough down, roll out to 16 x 10-inches. Roll up. Place, seam side down, in greased 10-inch tube pan. Pinch ends to form ring. Cover; let rise until doubled, about 1 hour.

Bake at 350°F. 40 min., or til done. Cool in pan 5 min. Remove. Cool. Dust with confectioners’ sugar.