Yield: 1 Batch
|1½ cup||;Water, lukewarm, or potato water|
|1||Yeast cake, fresh|
|⅔ cup||Shortening; softened|
|1 cup||Mashed potatoes; lukewarm|
|7 cups||Flour, sifted|
|Betty Crocker's Picture Cook Book, 1950|
Mix the water or potato water with the sugar and salt. Crumble the compressed yeast cake into the mixture and stir until dissolved. Add the eggs and softened shortening; mix in the mashed potatoes and sifted flour first with a spoon, then with your hands. Oil the top of the dough well; cover with waxed paper or a refrigerator cover, then with a damp cloth. Keep the cloth damp. This will keep for about five days in the refrigerator.