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1 cup mashed potatoes
1/2 cup granulated sugar
1 package active dry yeast
1 cup potato water
1 cup milk
1/2 cup shortening
1/4 teaspoon saffron
1/4 cup boiling water
2 eggs, well beaten
1 cup granulated sugar
1/2 teaspoon salt
8 cups bread flour
2 cups light brown sugar
2 1/2 cups flour
1 teaspoon cinnamon
1 cup shortening
Thoroughly mix potato and 1/2 cup sugar.
Dissolve yeast in lukewarm potato water; add to potato and sugar mixture. Cover; let set in warm place about 3 hours.
Pour boiling water on saffron.
Bring milk to a boil.
Add shortening, egg, sugar and salt.
Carefully drain saffron water into this mixture (save saffron for Crumbs).
When lukewarm, add yeast mixture and 4 cups flour. Beat well.
Cover; let rise until bubbly, about 1 to 1 1/2 hours.
Add remaining flour or enough to make a dough that can be kneaded until smooth.
Place in a greased bowl; cover and let rise about 4 hours or until double in bulk.
Roll about 1/3 inch thick and place on greased cookie sheets.
Brush tops with butter, cream or beaten egg.
Cover with Crumb Mixture.
Crumb Mixture: Mix ingredients well with hands.
Let rise for about 1 hour or until double in bulk.
Bake at 325 degrees F for 20 to 25 minutes.
Makes four 9-inch cakes.