A light sweet bread made first by the Portuguese but made famous by Hawaii. This recipe comes from my Aunt Eva, who has been the keeper of the Portuguese recipes since they moved to the United States.
Mix yeast with ½ cup of warm water and 1 teaspoon sugar. Let sit until it gets nice and yeasty.
Mix butter, eggs, milk and yeast in a large mixing bowl. Slowly add the flour. Since this recipe is so large--you will need a big mixer. My regular old Kitchen Aid did the trick--but it struggled a little bit. Mix until you get a bread dough consistency---and nothing is sticking to the walls.
Set the mass of dough aside, covered with a clean towel for 2 hours. It is supposed to rise a lot. After two hours, take the dough and hand form into two or three large loaves. I made about 6-8 grapefruit-sized breads and froze the rest of the dough.
Put the small loaves on a flattened cookie sheet and let rise for another hour. (This is the part where I got impatient and just let them rise for about 30 minutes.)
Bake at 350 for 10-15 minutes or until they look nicely done.