- 4
- 120 mins
- 165 mins
Ingredients
- 2 pkg Active Dry Yeast
- 1/2 cup warm Potato water
- 3 tbsp Sugar
- 1 cup Mashed Potatoes
- 1/8 tsp Ginger
- 1/2 cup Milk
- 2 tsp Salt
- 6 Eggs
- 1 3/4 cups Sugar
- 1/2 cup Butter or Margarine, melted
- 8 to 10 cups Flour
Preparation
Step 1
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled.
Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.
Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled.
Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled.
Preheat electric oven to 325 degrees F.
Bake for 45 minutes or until done.