Refrigerator Bread Dough

Description
Purchased from the Woods Estate in Canton, Texas in 1988. Dated 1944.

Ingredients

 * 1 tablespoon dry yeast
 * 1 cup warm water for the yeast only
 * 2/3 cups sugar
 * 1-1/2 teaspoon salt
 * 2/3 cups shortening or lard
 * 2 eggs
 * ½ cup instant potato flakes mixed with 1 cup warm water (not yeast water)
 * 7-1/2 cups all purpose flour

Directions

 * 1) Dissolve the yeast in warm water.
 * 2) Stir in the sugar, salt, shortening, eggs, potatoes, and 4 cups of the flour.
 * 3) Beat until smooth.
 * 4) Mix enough of the remaining flour to make the dough easy to handle.
 * 5) Turn the dough onto a lightly floured board; knead until smooth and elastic, about 5 minutes.
 * 6) Place dough in a greased gallon zip lock, making sure all the air is out.
 * 7) Refrigerate at least 8 hours or until ready to use. (Dough can be kept in refrigerator at 45 degrees or below. As it rises slightly, it may be necessary for you to re-zip the bag.)

Contributed by
Cat's Recipes Y-Group