2 medium potatoes
2 pkg. dry yeast
1/4 c. warm water (105~ to
3/4 c. milk (approximately)
1/2 c. shortening
3/4 c. sugar
2 tsp. salt
6 1/2 to 7 c. flour
Cook unpeeled potatoes until tender, mash (include the
skins for all those vitamins); set aside. Beat eggs; add
enough milk to equal one cup and set aside. Proof yeast in
warm water for 5 minutes; set aside. Combine shortening, sugar
and salt in a saucepan, heat until shortening melts. Cool,
then stir in potatoes, egg-milk mixture and yeast. Stir in
enough flour to make a soft dough. Turn dough out on a floured
surface, knead until smooth and elastic (8 to 10 minutes).
Place in a well greased bowl, turning to grease top. Cover and
let rise for 1 hour or until doubled in bulk. Punch dough down
and divide in half; shape each half into a loaf and place in
well greased 9 x 5 x 3-inch loaf pans. Cover and let rise 30
minutes or until doubled in bulk. Bake at 350 degrees for 40 to 45
minutes or until loaves sound hollow when tapped. Yield: 2
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