| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 3 |
|
Potatoes |
| 1 |
|
Yeast cake |
| 2 |
tb |
Shortening |
| 2 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 6 1/2 |
c |
Sifted flour |
INSTRUCTIONS
Cook pared potatoes in boiling water until tender; mash in liquid and heat
2 cups to lukewarm. Crumble yeast in 1/4 cup of the liquid. To remaining
liquid add shortening, sugar and salt. Add softened yeast and 1/2 of the
flour. Beat; add remaining flour gradually. Knead on floured board until
thoroughly elastic. Place in bowl, cover and let rise. When doubled in
bulk, divide into 2 parts, shape into loaves and place in greased pans. Let
rise again until doubled in bulk. Bake in a 375 degree oven for 45 minutes
or until bread shrinks from sides of pan. Makes 2 (llb) loaves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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