Refrigerator Potato Bread

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James Beard


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1 package active dry yeast

1/2 cup plus 1 tablespoon granulated sugar

1/2 cup warm water, approximately 100° to 150°

1 cup warm milk or potato water

3/4 cup (1 1/2 sticks) butter, softened in the milk or potato water

1 1/2 tablespoon salt

2 eggs

1 cup mashed potatoes

6 cups all-purpose flour

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