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2 md White potatoes
1 Yeast cake crumbled over
1 tb Granulated sugar
4 tb Butter
1 tb Sugar
2 ts Salt
2 Eggs, beaten
6 c Flour
Boil potatoes well in 1 1/4 cups boiling water, until tender. Strain, and
save 1 cup of the potato water. Mash potatoes into a bowl, add butter,
sugar, and salt. When potato-water and potato are cooled to lukewarm, mix
dissolved yeast cake in potato-water, and then combine with mashed potato
mixture. Add eggs and beat well. Sift in flour, beating continuously. Knead
until smooth and spongy; then return to a well-greased bowl. Cover with a
damp tea towel and place away from draft. Let double in bulk for about 3
hours, depending on heat and humidity.
Turn out on a floured board and roll 1-inch thick. Cut into rounds with a
biscuit cutter. Place on buttered cookie sheets placed far apart. Let rise
until light. Bake at 350 degrees in moderate oven until golden brown. Brush
tops lightly with butter, and serve at once.
Yields
1 Servings
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