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Listed in: Breads (Yeast) / Fancy
2 cups boiling water
1-1/2 teaspoons salt
3 tablespoons sugar
2 tablespoons shortening
1/4 cup riced potato
2 yeast cakes
About 6 cups flour
Pour one and one-half cups of the boiling water over the salt, sugar and shortening. Add potato, which should be fresh cooked, and cool until lukewarm. Cool the other half cup of water until lukewarm and soften the yeast in it. Add to the first mixture and add enough flour to make a soft dough. Knead lightly. Let rise until doubled in bulk (about one hour). Cut down and shape into flat round cakes about two and one-half inches in diameter. Let rise until doubled in bulk. Cook on a hot griddle, letting one side brown well and then turning to brown the other side. Serve immediately. 18 cakes.
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