2 md Potatoes 1 ts Salt
1 pk Active dry yeast or 1 2 Eggs; well beaten
Cake compressed 4 c (about) all-purpose
1/2 c Warm water Flour; sifted
1/4 c Butter; soft Butter
1/2 c Shortening Brown sugar
1 c Sugar Cinnamon
Recipe by: The American Heritage Cookbook – ISBN 0-8281-04-03-4 Pare
potatoes and cook in boiling water until tender. Drain (reserve 1 cup
of water) and mash potatoes until smooth. Sprinkle yeast over warm
water to dissolve. Combine hot mashed potatoes with butter,
shortening, sugar and salt. Mix thoroughly and when cooled to
lukewarm, stir in 1 cup of potato water and the dissolved yeast.
Cover with a tea towel and plac ein a warm spot until spongy-looking.
Beat the mixture with eggs and enough flour to make a soft dough.
Cover again and let rise in a warm place until double in size. Divide
dough in half and make an even layer in 2 greased 11 1/4 x 7 1/2 x 1
1/2-inch baking pans. Let rise the third time until light, then with
your finger poke holes in the dough, filling the holes with generous
amounts of butter and brown sugar. Sprinkle top with cinnamon and
bake in preheated 375? F oven for 20 to 30 mins. Cool and cut into
squares to serve.