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Check this out: I made a batch two days before Thanksgiving one year. It remained soft for Thanksgiving day and nearly a week in total before I had to reheat it in the microwave. I froze half of this same batch once it cooled completely (wrapped twice in plastic wrap then placed into two freezer bags). The day before Christmas, I thawed it out on the counter for Christmas lunch (kept it in the plastic wrap and freezer bags). OMG, it was still soft and moist as is, without reheating, on Christmas day...not as soft as freshly baked bread, but wonderfully great! When reheated, it was sooo delish.
http://www.youtube.com/watch?v=sD3qdTyTFfI
INGREDIENTS
Set 1
½ c. warm water, about 100 to 110 degrees Fahrenheit (very warm to the touch, but not "ouch hot.")
¼ c. sugar
3 envelopes of Active Dry yeast (not Rapid Rise...enevelopes look the same, but they are different)
Set 2
1 c. mashed potatoes (Boil a medium Russett potato, peel it then smash it very well. Measure 1 cup.)
½ c. warm, whole milk
2.5 t. salt
Set 3
8 eggs, warm (Place eggs in a bowl of 100 degrees Fahrenheit water for 10 minutes if you take the eggs right out of the fridge. Or, you can simply leave the eggs out overnight in a warm room)
1 ¾ c. sugar
½ c. unsalted butter that is melted but not very hot
Set 4
9 ½ c. Gold Medal all-purpose flour + 1/4 cup (Use extra 1/4 cup of flour if dough does not pull away from the container. Do not use generic brand flour)
Set 5
1 stick soft butter
½ c. sugar
Tools: several small and medium bowls, 2 measuring pitchers, 2 large bowls, a 9x13 and two, 8x8 pans (2 inches deep), pan spray, plastic wrap
See more at http://www.paulaq.com/chamorro_sweet_bread.html
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1st Keep
 lmoore1
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