All Purpose Potato Dough

I recently read in The Tightwad Gazette where the author made potato dough. The potato added acts as sort of a preservative so that you can refrigerate the dough and use it for several days. The author said that she was able to make a variety of goods throughout the week. I believe she made bread-sticks one day, cinnamon rolls another day and I think she made some rolls on another day. Since breadmaking takes so much time, it would be a big time-saver to make one huge batch and use it all week. This is very helpful for a busy housewife!


I would much rather have home-made bread around than store-bought. It is healthier and you can add your own flax-seed, oatmeal, wheat flour, soy flour, or whatever you like.

I found the recipe below, halfed it (since my mixer isn't big enough for a full batch).


I made some biscuits one day and a very large coffee-cake for Michael's breakfast for today. It was very helpful for us today because Michael had to get up at 1:30 a.m. for work! I normally get up with him at 5 a.m., but he told me to stay in bed this time.


I made the cake last night and it was waiting for him when he got up to go with his coffee.

My variations were to substitute some rolled oats & ground flax. He told me how good it was when he kissed me goodbye this morning. :-)


I found the recipe at

http://www.simpledebtfreeliving.com/frugal-recipes.html#potatodoughrecipe


Below is the halfed potato dough recipe. I halfed everything to make it a smaller batch:


Edna Ruth Byler's Potato Dough Baked Goods

You can bake goods all at once (saving time and energy) and freeze baked goods to warm up for future meals or treats.OR........They can be refrigerated for up to 3 days. Immediately after kneading, oil top of dough lightly, cover with a towel or plastic wrap. Refrigerate, punch down occasionally as needed. When you're ready to bake, simply take what you need for desired recipe, shape accordingly, let rise until doubled and bake.Usually about 2-2 1/2 hours for cold dough.

Dissolve: 1 1 /2 tablespoon dry yeast in1 cup lukewarm waterMix in large bowl 4 cups scalded milk

1 cups mashed potatoes (no milk added)

1 stick of real butter

1/2 cup sugarLet Cool to luke warm, then add:Yeast mixture 3 cups FlourLet stand until mixture foams up (about 20 minutes).Add:1 Eggs, beaten

1/2 Tbsp. Salt

5 1/2-6 Cups additional flourA little more flour may be needed, but dough should be soft. Turn out on floured board and knead until satiny (I just kneaded mine for a few minutes in my KitchenAid! around 7 minutes). Let raise in warm place until doubled (2 hours) in bulk or refrigerator for later use as stated above.