Skip to main content
Main

Broa Doce

A sweet yeast bread made with mashed potatoes, ginger, and butter.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Broa Doce

Oven325°F
Time45 minutes

Ingredients

Directions

Prepare the sponge

  1. Dissolve yeast in potato water.

  2. Stir in the 3 tablespoons sugar, mashed potatoes, and ginger.

  3. Cover and let rise until doubled.

  4. Scald milk.

  5. Add salt and cool to lukewarm.

Make the dough

  1. In a small bowl, beat eggs with an electric mixer; gradually beat in the 1 ¾ cups sugar.

  2. Stir the egg‑sugar mixture into the yeast mixture.

  3. Add butter and mix well.

  4. Stir in 2 cups of flour, then the milk.

  5. Add 2 more cups of flour; beat for 5 minutes.

  6. Stir in enough remaining flour to make a stiff dough.

  7. Place dough on a lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes.

  8. Place dough in a greased bowl, turning to grease the top of the dough.

  9. Cover and let rise until doubled.

Shape and bake

  1. Grease four 9" × 5" × 3" loaf pans.

  2. Punch down dough and, on a lightly floured board, divide into fourths.

  3. Shape each fourth into a loaf and place in prepared pans.

  4. Cover and let rise until doubled.

  5. Preheat electric oven to 325°F.

  6. Bake for 45 minutes or until done.

Nutrition, whole recipe (rough)

996Calories
32 gProtein
26 gFat
158 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Potato + gingertop 12% of all pairs
    Smell alikemoderate
    Cooked together992 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add structure and richness, setting the crumb as the loaves bake.
Flour
Forms the gluten network that gives the dough its stretch and structure.
Yeast
Produces gas that makes the dough rise and become light.
Butter
Adds fat that tenderizes the crumb and enriches flavor.
Sugar
Adds sweetness and feeds the yeast, aiding rise and browning.
Mashed potatoes
Add moisture and starch that keep the loaf soft and slow staling.

The step that matters

Knead until smooth and elastic. Kneading develops the gluten network that traps the yeast's gas. Under-kneading leaves a dense loaf, while the stiff dough must be worked fully before its first rise.

Swap the ginger

How well each one fits the dish's main ingredients (potato, sugar, milk, egg, butter, flour):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Capersfits better
  4. Gingerthe original

Fit is the average pairing score against potato, sugar, milk, egg, butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes