posted by Angeles 10-31-102 12:11 PM
Betty Crocker Cook Book Says:
If you want to make your dough now and bake later, the fridge can hold dough made with water (except for plain bread dough) as long as 5 days. However, if milk and at least 1/4C sugar are used, the limit is 3 days. To prepare dough, grease the top well, cover with moisture-proof wrap and then a damp cloth. Keep the cloth damp. When you're ready to bake, shape the dough and let it rise until double, 11/2 to 2 hours.
1 pkg active dry yeast
1 1/2C warm water (105-115 degrees)
1 C unseasoned lukewarm mashed potatoes
2/3 C sugar
2/3 C shortening
1 1/2t salt
6-7 C flour
Instructions for this dough is the same as any other yeast dough except add the potatoes with the eggs ect...
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