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BOIL POTATOES UNTIL SOFT. RESERVE WATER. DISSOLVE YEAST IN 1/4 C WATER (COOLED TO WARM). MIX MASHED POTATOES, 1 C POTATO WATER, BUTTER, AND SUGAR. ADD YEAST MIX. ADD EGGS, SALT, 2 C FLOUR. STIR IN 5 TO 5 1/2 C FLOUR. DOUGH WILL BE STICKY. COVER TIGHTLY AND REFRIGERATE. WILL KEEP UP TO A WEEK. TO BAKE: KNEAD BRIEFLY, ROLL OUT, AND SHAPE ON HEAVILY FLOURED BOARD. LET RISE FOR 2-3 HOURS. BAKE 10 MINUTES AT 350°. NOTE:IF YOU BOIL SOME WATER IN MICROWAVE, THE BREAD WILL RISE WELL IN THERE. YOU CAN ALSO USE THE OVEN WITH THE LIGHT ON. |