Refrigerator Bread Dough (5 Day Bread)
1 package (1 tblsp) dry yeast
1 ½ cups warm water (baby bath temperature)
1 cup unseasoned lukewarm mashed
potatoes (you can make these from a
box, I won't tell)
2/3 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 ½ tsp salt
6-7 cups flour (you can substitute 3-4 cups of the flour with whole wheat
flour if you want)
Dissolve yeast in warm water in a large bowl. Stir in potoatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make a soft dough that is easy to handle. Turn dough onto lightly floured surface and knead until smooth. Place in greased bowl, turn greased side up. Cover bowl tightly. Refrigerate at least 6 hours before using but no longer than 5 days.
Variations:
Cinnamon Rolls: Roll dough out in to a rectangle, spread with butter, and sprinkle with cinnamon sugar and raisins. Roll up like a jelly rolls, cut in to 1 inch pieces and place in greased pan. Let rise until doubled. Bake at 375* for 20-25 minutes. Glaze.
Parker House or Cloverleaf Rolls: shape as desired, let rise until double,
bake at 400* for 20 minutes.
Doughnuts: Cut in to shapes, let rise until doubled, fry in oil, then glaze or
roll in sugar.
Bread: Shape into 2 loaves, place in greased loaf pans. Let rise double,
bake at 350* until done (about 45-60 minutes).
