In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Monday, February 25, 2013

Refrigerator Potato Bread Dough

 Serving Size  : 0     Preparation Time :0:30

Categories    : Breads                          Master Mix


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1            package  dry yeast

  1 1/2           cups  warm water

     2/3           cup  sugar

  1 1/2      teaspoons  salt

     2/3           cup  shortening

  2              large  eggs

  1                cup  mashed potatoes -- luke warm

  7               cups  flour -- to 7 1/2 c flour


Dissolve the yeast in the warm water and let rest 10 minutes.


Stir in sugar, salt, shortening, eggs, mashed potatoes and 4 cups of the flour.  Mix well.


Mix in remaining flour a little at a time until the dough is easy to handle.


Knead the dough on a floured board until smooth and elastic.


Place dough in a greased bowl, then turn it over so the greased side is up.  Cover tightly and refrigerate for a minimum of 8 hours up to 5 days. (JP note: I have stored it longer, but it gets VERY sour) Keep covered.


When ready to use, punch down and shape into the desired bread.




USES:-- all are baked at 400 degrees until golden brown.


Cinnamon bread: Roll out into a large rectangle, spread the dough with butter, sprinkle with cinnamon sugar, sprinkle with nuts or fruit if desired and roll up jelly roll fashion.  slice into 1/2 inch slices and let rise until double in size.  Bake and then glase with a powdered sugar milk glaze.




Parker House and crescent rolls: roll out and shape into desired shape.  Let rise 20-30 minutes until doubled in size.  Bake for 20 minutes


JP NOTE: you can use this for all the variations of crescent roll based recipes.




Donuts: Shape, let rise and deep fry then glaze.




Bagels: Shape, let rise boil in water and then bake




Soft Pretzels: shape, let rise, boil in water with 1/2 tsp. baking soda added. Shape, brush with butter, sprinkle with Kosher salt, bake.



Pizza Crust - grease pizza pan, roll out, let rise. Add sauce, cheese and toppings. Bake at 400 degrees for 20 minutes.




  "The basic dough that is referred to in the Tightwad Gazette Books by Amy Dacyczyn."

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Per Serving (excluding unknown items): 5244 Calories; 160g Fat (27.7% calories from fat); 110g Protein; 832g Carbohydrate; 31g Dietary Fiber; 428mg Cholesterol; 3862mg Sodium.  Exchanges: 45 1/2 Grain(Starch); 2 Lean Meat; 29 Fat; 9 Other Carbohydrates.

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