Old-Fashioned Light Bread

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    Italiancook
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    This is another family recipe that I’ve never baked & didn’t eat growing up, because I refused to eat bread in those days. I noticed on a yeast manufactures website a year or two ago — I think Red Star — that over the years, cake yeast has come in different weights. The website at that time had a chart to tell how much yeast to use based on how many cups of flour, if anyone wants to go on an adventure & try this recipe.

    1/2 cup cooked mashed potatoes
    1 pinto potato water, warm
    1 cake yeast
    6 cups sifted flour
    1 tablespoon salt
    1/2 cup lard
    1/2 cup sugar
    1/2 cup lukewarm water (I don’t know if this is potato water or an additional amount.)
    1/2 teaspoon baking soda
    1 teaspoon baking powder

    Add lard to lukewarm water the potatoes were cooked in. Mix in sugar. Dissolve yeast in 1/4 cup lukewarm water. Add to mixture; stir in mashed potatoes. Gradually sift in flour, soda, salt & baking powder. Stir thoroughly. Cover & let rise 2 hours before working dough down.

    Makes 2 loaves or about 2 dozen rolls. Can be covered and stored in refrigerator.

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