Potato Doughbreads 3 pkg yeast 1 cup warm water 4 cup scalded milk 2 cup mashed potatoes without milk 1/2 cup margarine 1/2 cup butter 1 cup sugar 18 1/2 cup flour 2 each beaten eggs 1 tablespoon salt IN A MEDIUM BOWL, COMBINE YEAST AND WATER. IN A LARGE BOWL, COMBINE MILK, POTATOES, MARGARINE, BUTTER, AND SUGAR. LET COOL TO LUKEWARM, THEN ADD YEAST MIXTURE AND 1/3 OF THE FLOUR. LET STAND FOR 20 MINUTES OR UNTIL BUBBLES FORM. ADD EGGS, SALT, AND REMAINING FLOUR. DOUGH SHOULD BE SOFT. TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SATINY, ADDING MORE FLOUR AS NEEDED TO KEEP DOUGH FROM STICKING. PLACE IN A GREASED BOWL TURNING TO COAT. LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. SHAPE INTO ROLLS AND BAKE ACCORDING TO INDIVUAL DIRECTIONS OR FORM INTO BALLS ABOUT THE SIZE OF OF A GOLF BALL AND DIP IN MELTED MARGARINE. PLACE SIDES TOUCHING IN A 9" X 13" BAKING PAN. BAKE AT 350 DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN IN COLOR. COOL IN THE PAN OR TURN OUT ONTO CLEAN SURFACE. |
