Refrigerator Bread Dough

Description

Purchased from the Woods Estate in Canton, Texas in 1988. Dated 1944.

Ingredients

• 1 tablespoon dry yeast
• 1 cup warm water for the yeast only
• 2/3 cups Sugar
• 1-1/2 teaspoon salt
• 2/3 cups shortening or lard
• 2 eggs
• ½ cup instant Potato flakes mixed with 1 cup warm water (not yeast water)
• 7-1/2 cups all purpose flour

Procedures

1. Dissolve the yeast in warm water.
2. Stir in the Sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour.
3. Beat until smooth.
4. Mix enough of the remaining flour to make the dough easy to handle.
5. Turn the dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes.
6. Place dough in a greased gallon zip lock, making sure all the air is out.
7. Refrigerate at least 8 hours or until ready to use. (Dough can be kept in refrigerator at 45 degrees or below. As it rises slightly, it may be necessary for you to re-zip the bag.)

References

Cat's Recipes Y-Group