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Mashed potatoes, instant potatoes, a couple of tablespoons of oil/fat . . .

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Joined: Dec 31, 2005

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Posted to Thread #11511 at 6:49 pm on Jul 28, 2008

These will a do the trick.

The real secret though for light, fluffy bread that will keep for days seems to be (for me) a low-yeast, long, cool rise. Try setting your bread up in the morning or night before you wish to cook it. Use 1/4 the amount of yeast and let it rise in a cool place or let it rise in the fridge.

The fridge works especially well with sweet dough recipes; controls the action of the yeast, keeps the dough sweet and makes a soft fluffy bread/roll.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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