Individual potato loaves

Yield: 1 Servings

Measure Ingredient
1 pack Dry yeast
1½ cup Warm water
1½ teaspoon Salt
⅔ cup Shortening
2 Eggs
1 cup Lukewarm mashed potatoes
7 cups Flour (up to 7-1/2)

As I was going through my "My Collected Recipes" book, this recipe brought back recipes of a happy Christmas of many years ago, while my boys were still home. The recipe is from the Betty Crocker Cookbook and has long been my son Jeff's favorite roll recipe. For this particular Christmas, (1979), I made it into individual loaves. Sounds like something fun to do for Thanksgiving this year! (Now that my kids are married, our big yearly get-together is Thanksgiving.)

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 c. flour. Beat until smooth. Add enough of remaining flour to make dough easy to handle. Knead in breadmixer 2-3 min. or on lightly floured board 5 min. (If made in breadmixer, add extra ½ c. flour to make stiffer dough.) Place in greased bowl; turn greased side up. Cover tightly and refrigerate up to 5 days. Remove and divide into 7 equal pieces. Shape to fit small greased disposable loaf tins. Let rise until double, about 2 hr. Bake at 400 degrees for 25 minutes.

Posted to Bakery-Shoppe Digest V1 #243 by SuzyQ421@... on Sep 16, 1997

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