Auntie Ém's Potato Bread
	1 med potato, peeled and fine chopped
	1 quart water
	2 packs dry yeast
	2 Tbls flour
	3 cups flour
	2 Tbls shortening
	1 tsp salt
	1 cup sugar
	8-10 cups flour
	Cook the potato in the water until done. Mash well and add 2 Tbls flour to
	water and let cool. When cool add 2 packs yeast and 3 cups flour, stir and let
	stand over night. When ready to make dough, add 2 heaping Tbls. shortening, 1 tsp
	salt, and 1 cup sugar to water mixture. Add 8-10 cups flour or as much as
	needed, and knead dough until all flour is incorporated in dough. Hand-knead
	until dough is smooth and doesn't stick to hands. Place in a greased bowl,
	turning dough to cover all surfaces with grease, and let rise until doubled
	in bulk. Punch down the dough and knead for about 5 minutes and divide into
	loaves. Place into greased pans and let rise again until dough is at top of
	pans. Slash tops if desired and bake at 350 Degrees for 35-45 minutes or
	until loaves sound hollow when tapped on bottom. This dough also make great dinner
	rolls. Roll balls of dough about 1-1/2" in diameter and place in baking pan.
	Let rise and bake at 350 until done, about 30 minutes. Remove loaves from pans
	and rub butter on tops of loaves Let cool totally before storing.
	Will make four to six loaves.

	Print This Recipe


INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ