Refrigerator Potato Bread

Name: Refrigerator Potato Bread
Ingredients: 1 pkg. yeast; 1/2 c. plus 1 Tbsp. sugar; 1/2 c. warm water; 1 c. warm milk or potato water (water in which potatoes have cooked; I use potato water); 1 1/2 sticks (3/4 c.) softened butter or margarine; 1 Tbsp. salt; 2 eggs; 1 c. mashed potatoes (instant potatoes may be used); 6 c. Pillsbury bread flour (can substitute plain flour; I like the bread flour better)

9 ingredients

8 steps

Ingredients

1 pkg. yeast
1/2 c. plus 1 Tbsp. sugar
1/2 c. warm water
1 c. warm milk or potato water (water in which potatoes have cooked; I use potato water)
1 1/2 sticks (3/4 c.) softened butter or margarine
1 Tbsp. salt
2 eggs
1 c. mashed potatoes (instant potatoes may be used)
6 c. Pillsbury bread flour (can substitute plain flour; I like the bread flour better)

Directions

1

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water. Let set about 5 minutes, then add warm milk or potato water, butter, 1/2 cup sugar, salt and eggs to yeast mixture.
2

Stir to blend.
3

Add mashed potatoes; stir well.
4

Add flour, 1 cup at a time, beating well after each addition, to make a stiff dough. (You may not need the full 6 cups of flour.)
5

Turn dough out onto a floured surface; knead 10 to 12 minutes, or until dough is smooth and shows great elasticity.
6

Shape into ball.
7

Oil a large mixing bowl; place dough in it.
8

Turn dough to coat all sides. Cover tightly; place in refrigerator overnight to rise (can be left chilling for 16 to 18 hours).