A sweet potato bread dough that can be made ahead and kept in the refrigerator until ready to use!
Servings: 2 loaves
1 pkg yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 teaspoon salt
2/3 cup shortening/butter
1 cup warm mashed potatoes
7 to 7 1/2 cups flour
Dissolve yeast. Stir in sugar, salt, shortening, eggs potatoes, and 4 cups of flour. Beat until smooth. Put into your fridge for 8 hours. Can be kept for 5 days in the fridge. Remove from fridge and add the rest of the flour, saving back enough to roll out the rolls. This is a sweeter bread, but very good. The extra sugar is needed for the cooling part of the dough. Make sure your mashed potatoes are very smooth and not so hot that they kill the yeast.
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