Saturday Planning for Simple Cooking
with Sue Walker
Great for left over mashed potatoes...good as a loaf of bread too.
- 7 cups all-purpose flour
- 1/2 cup sugar
- 1 (.25 oz) package active dry yeast
- 1 teaspoon salt
- 2 cups milk
- 2/3 cup shortening
- 1/2 cup water
- 1 cup mashed potatoes
- 2 eggs
- In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening, and water to 120 - 130 degrees F. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
- Turn dough onto a lightly floured surface and punch down. Divide in half. With greased hands, shape each portion into 12 balls. Roll each ball into an 8-inch rope; tie into a knot. Place 2 inches apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. Bake at 375 degree F. for 25-30 minutes or until golden brown. Remove from pans to wire racks.