Recipe - Individual Potato Loaves

1 pack Dry yeast
1 One half cup Warm water
1 One half teaspoon Salt
2/3 cup Shortening
2 Eggs
1 cup Lukewarm mashed potatoes
7 cup Flour (up to 71/2)

As I was going through my "My Collected Recipes" book, this recipe brought
back recipes of a happy Christmas of many years ago, while my boys were
still home. The recipe is from the Betty Crocker Cookbook and has long been
my son Jeff's favorite roll recipe. For this particular Christmas, (1979),
I made it into individual loaves. Sounds like something fun to do for
Thanksgiving this year! (Now that my kids are married, our big yearly
gettogether is Thanksgiving.)

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs,
potatoes and 4 c. flour. Beat until smooth. Add enough of remaining flour
to make dough easy to handle. Knead in breadmixer 23 min. or on lightly
floured board 5 min. (If made in breadmixer, add extra One half c. flour to make
stiffer dough.) Place in greased bowl; turn greased side up. Cover tightly
and refrigerate up to 5 days. Remove and divide into 7 equal pieces. Shape
to fit small greased disposable loaf tins. Let rise until double, about 2
hr. Bake at 400 degrees for 25 minutes.

Posted to BakeryShoppe Digest V1 #243 by SuzyQ421@aol.com on Sep 16, 1997