A make-ahead dough that can be kept in the fridge until needed.
Recipe by Becky Porter
Prep
30 minutes
Cook
30 minutes
Total
1 hour
Ingredients
•
1 T yeast
•
1 ½ c warm water
•
<2/3 c sugar
•
1 ½ t salt
•
2/3 c oil
•
2 eggs
•
1 c well-mashed potato
•
7 - 7 ½ c flour
Instructions
Dissolve yeast in water and sugar. Stir in salt, oil, eggs, potato and 4 c flour. Add remaining flour. Knead for 5 minutes. Place into a container, cover, and place in the fridge. Leave for 8 hours to 1 week.
Punch down, shape as desired, and allow to rise an hour. Bake at 350° F for 30 minutes, or till done.
Can be used as the bread in any recipe. Makes rolls, loaves, etc.