Potato Dough

BREAD
Jackie a friend in South Africa gave me this useful recipe.
Ingredients
15 gm 1/2 ozs dried yeast or 1 cube fresh yeast
125 mls 4 fl ozs tepid water
30 gm 1 oz sugar
250 gm 9 ozs potatoes, freshly boiled and mashed
15 gm 1/2 oz salt
250 mls 9 fl ozs soya milk, warmed but not boiled
180 gm 6 ozs vegan margarine
50 gms 2 ozs flour to form the ingredients into a dough
Method
Combine the yeast, sugar and tepid water together and leave to work.
Melt the margarine in the soya milk and add the salt. Beat into the potato mash, then beat in the yeast. Add sufficient flour to form into a dough. Knead the dough well. Place in a oiled bowl, cover and place in the refrigerator.
The dough will keep for 2-3 weeks in the refrigerator.
This dough is useful for making a variety of bread loaves and rolls.

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