Potato Bread

1/2 cup warm water (use potato water from cooking potatoes)
2 packages dry yeast
1 cup warm potato water
2/3 cup sugar
2 eggs, slightly beaten
2/3 cup shortening, melted
1 cup mashed potatoes
7 cups flour
1 1/2 tsp salt (add after flour)

1. Sprinkle yeast in the 1/2 cup water, set aside 5 min. (proofing yeast)
2. Dissolve sugar in the 1 cup of potato water, add eggs, yeast mixture, shortening and potatoes, blend well after each addition (may use mixer).
3. Gradually add 1/2 of the flour and the salt. Knead dough on a rolling board adding remaining flour until all flour is used. Knead and add flour so dough is not sticky.
4. Rise dough in REFRIGERATOR OVERNIGHT.

The next day

5. Shape dough (enough for 2 loaves) - can be braided, made into rolls or loaf bread. Rise again at room temperature.
6. Bake at 350 degrees for 20 to 25 minutes (rolls take less time, one large braid takes more time)