Potato Dough

Jackie a friend in South Africa gave me this useful recipe.
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
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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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