MAKE-AHEAD POTATO BREAD

Make-Ahead Potato Bread image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 32

Number Of Ingredients 8

Ingredients

1 package regular active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (105ºF to 115ºF)
1 cup lukewarm unseasoned mashed potatoes
2/3 cup sugar
2/3 cup butter, softened
1 1/2 teaspoons salt
2 eggs
7 to 7 1/2 cups all-purpose flour

Steps:

In large bowl, dissolve yeast in warm water. (If you've just cooked the potatoes, use 1 1/2 cups of warm potato water.) Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
Gently push fist into dough to deflate. Divide dough into 2 equal pieces for loaves or 4 equal pieces for rolls. Shape and bake as directed below.

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 4 g, TransFat 0 g