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Yeast Bread
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- 1 pkg. dry yeast
- 2 c. liquid
- 2 T. sugar
- 1/4 c. instant potatoes dissolved in 1/2 c. water
- 3 T. shortening
- 1 T. salt
- 6 to 6 1/4 c. sifted all purpose flour
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| Combine yeast, 1/2 cup of lukewarm water and 1 tablespoon of sugar. Set aside until yeast starts to foam. In a large mixing bowl, using a whisk, mix 1 1/2 cups of liquid, sugar, salt, potatoes, shortening and yeast. Start adding flour, a little at a time. Continue mixing flour (about 3 to 3 1/2 cups) until a stiff dough forms. Put the dough on a floured surface, cover with the mixing bowl, and let rest for 10 minutes. Then knead until smooth and elastic, adding flour as needed. Place dough in a large bowl that has been greased with margarine. Cover with a cloth and let rise until doubled in bulk. Punch down dough. Cover and let rise again. For pull-apart bread, pinch walnut-sized pieces of dough. Roll them, between buttered hands, into finger-shaped pieces measuring about the width of your loaf pan. Lay these finger-shaped pieces side-by-side the entire length of your greased loaf pans (or divide dough into two parts and shape into loaves). Cover with a cloth. When dough has doubled in size, bake in a 400° oven for 30 minutes. |
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