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.

 

 

Description:

  "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.