Refrigerator Potato Bread

• 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)

1. 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.
2. Stir to blend.
3. Add mashed potatoes; stir well.
4. 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.)
5. Turn dough out onto a floured surface; knead 10 to 12 minutes, or until dough is smooth and shows great elasticity.
6. Shape into ball.
7. Oil a large mixing bowl; place dough in it.
8. Turn dough to coat all sides. Cover tightly; place in refrigerator overnight to rise (can be left chilling for 16 to 18 hours).

yeast, sugar, warm water, warm milk, butter, salt, eggs, mashed potatoes, bread flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419331 (may not work)