| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 2 |
c |
Mashed potatoes |
| 1 |
c |
Warm water |
| 2 |
c |
Hot potato water |
| 1 1/3 |
c |
Crisco |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
|
|
Bread flour |
| 3 |
ts |
Salt |
| 1 |
|
Stick melted butter or margarine |
INSTRUCTIONS
Put on 4 to 5 potatoes to boil in salted water until tender. Be sure you
have at least 3 cups of water to boil them in, because you will need 2 cups
of the hot water in the recipe. Pour off 2 cups of potato water and set
aside. Pour out the rest and mash the potatoes. Dissolve 2 pkgs. yeast in 1
cup warm water and set aside. Mix together Crisco, sugar, salt, mashed
potatoes, and potato water. Let cool. Add yeast and eggs. Gradually add
flour to make stiff dough. It will be several cups. Raise dough in greased
bowl (I use a big stainless steel bowl that I coat with cooking oil. Be
sure to cover bowl with dishtowel or something to keep dough out of draft.
Works best in a warm place). When doubled in size, punch down and separate
into either greased loaf pans or make rolls in muffin tins. Brush with
melted butter. Let rise again (be sure to cover). When doubled, bake in 350
oven for 30 to 45 minutes depending on whether your making loafs or rolls
and also how your oven bakes - until golden brown. Remove from oven and
brush with butter again and enjoy some of the best bread you ever ate! When
cool, I store in large ziploc bags.
Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@bellsouth.net>
on Mar 12, 1998
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