Refrigerator Potato Bread - cooking recipe

Ingredients

1 pkg. yeast
1/2 c. plus 1 Tbsp. sugar
1/2 c. warm water
1 c. warm milk or potato water (water in which potatoes have cooked; I use potato water)
1 1/2 sticks (3/4 c.) softened butter or margarine
1 Tbsp. salt
2 eggs
1 c. mashed potatoes (instant potatoes may be used)
6 c. Pillsbury bread flour (can substitute plain flour; I like the bread flour better)

Preparation

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water. Let set about 5 minutes, then add warm milk or potato water, butter, 1/2 cup sugar, salt and eggs to yeast mixture.
Stir to blend.
Add mashed potatoes; stir well.
Add flour, 1 cup at a time, beating well after each addition, to make a stiff dough. (You may not need the full 6 cups of flour.)
Turn dough out onto a floured surface; knead 10 to 12 minutes, or until dough is smooth and shows great elasticity.
Shape into ball.
Oil a large mixing bowl; place dough in it.
Turn dough to coat all sides. Cover tightly; place in refrigerator overnight to rise (can be left chilling for 16 to 18 hours).