1/4 c Butter; no substitute
1/2 c Sugar
1/2 c Shortening
1 ts Salt
2 Eggs
1 c Warm mashed potatoes
2 pk Yeast
1/2 c Warm potato water
6 c Unbleached flour
3/4 c Warm milk
Melter butter; no substitute
Cream butter and shortening together until well blended. Add sugar and
salt. Blend well. Stir in mashed potatoes. Blend. Add eggs, one at a time,
mixing well each time. Dissolve yeast in potato water. Stir into butter
mixture. Stir in 1 cup flour; beat smooth. Add enough flour, 1 cup at a
time, alternately with warm milk to make a stiff dough. Knead until smooth
and elastic. Place in greased bowl. Grease top of dough. Cover. Let rise
until double. Punch dough down. Divide in half and roll eash to 1/4 inch
thickness. Cut dough into diamond shaped pieces. Dip each piece in melter
butter. Arrange in greased 10-inch tube pan or 3-quart mold. Cover and let
rise until double. Bake at 400 about 30 minutes. If bread browns too fast,
reduce heat to 350 during last half of time. Best served warm. Guests just
pull off 1 (or more) buttery diamonds.
MRS RICHARD BEASLEY (BITSY)
SUN CITY, AZ
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings