(1 votes, average: 5.00 out of 5)
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A sweet potato bread dough that can be made ahead and kept in the refrigerator until ready to use!
Difficulty: Intermediate
Servings: 2 loaves
Ingredients
1 pkg yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 teaspoon salt
2/3 cup shortening/butter
2 eggs
1 cup warm mashed potatoes
7 to 7 1/2 cups flour
Directions
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.
Categories: Breads, Yeast Breads
Submitted by: zita on June 6, 2011
E says:
I’m planning on making this bread again this weekend. It’s DELISH!
Be warned, though, it rises big, Big, BIG!
In the fridge, it almost over flowed the bowl – what a mess that would have been!
I also used a square casserole dish to make hamburger bun rolls, and they worked out very except that – again – they raised a little too big.
The loaf (which was also big!) was devoured by family in a day.
On August 26, 2011 at 2:27 pm
zita says:
So glad you enjoyed this recipe. My sister gave this to me more than 30 years ago and we still love it too. I forgot that it needs a large bowl in the fridge. It also should be covered while in the fridge so that it doesn’t dry out. Goes without saying I guess. Enjoy! Zita
On August 27, 2011 at 7:41 am
E says:
Also – I baked it at 350 for about 20 minutes, or until the tops got a nice golden color.
My latest batch is rising right now and I CAN’T WAIT!!!
On August 30, 2011 at 7:23 pm