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Another old-fashioned bread recipe that still tastes good today, way better tasting than that store bought
stuff. This makes about 36 rolls or 3 loaves, some to bake the same day and some to keep in the refrigerator for the
next couple of days. The dough will keep for about 3 days in the refrigerator. I have not tried freezing the dough
but I am sure it can be done.
Ingredients:
1 1/2 cups lukewarm water (or water from boiling potatoes in)
1 envelope active dry yeast (2 1/4 tsp)
2/3 cup sugar
2 eggs at room temperature
2/3 cup olive oil or soft shortening
1 cup lukewarm mashed potatoes
7 cups all-purpose flour, approximately
baking spray for pans and dough surfaces
Procedure:
Place water in a large bowl, stir in sugar and yeast and let stand for about 10 minutes until yeast froths (proofs).
Lightly beats eggs, add oil and mashed potatoes and then stir into yeast mixture, beating well. Begin adding flour,
beat in about 2 cups, then 1 cup, until dough is too stiff to beat. Turn out onto floured surface and knead in enough
flour to make dough smooth and elastic. Grease, oil or spray a large bowl, turning dough over inside the bowl to
coat all surfaces. Cover lightly and place in refrigerator. To bake - about 2 hours before you are ready to bake,
take out the amount of dough you want to use, form pieces into rolls or a loaf, and place in a greased, oiled or spray pan.
Cover and let rise about 2 hours, until about doubled in size, 1 1/2 to 2 hours. Preheat oven to 375 F and bake rolls
for 15 to 20 minutes, a loaf about 50 minutes.
Serving Size:
3 dozen rolls or 3 loaves
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