3 Potatoes
1 Yeast cake
2 tb Shortening
2 tb Sugar
1 tb Salt
6 1/2 c Sifted flour
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
Yields
1 Servings