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1
In large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast and salt.
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2
Heat water and butter till very hot (120 to 130 F).
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3
Gradually add in to dry ingredients; beat 2 min at medium speed of electric mixer, scraping bowl occasionally.
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4
Add in Large eggs and potato; beat at high speed 2 min, scraping bowl occasionally.
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5
With spoon, stir in sufficient remaining flour to make soft dough.
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6
Knead on lightly floured surface till smooth and elastic, about 8 to 10 min.
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7
Place in greased bowl, turning to grease top.
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8
Cover; let rise in hot, draft-free place till doubled in size, about 1 hour.
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9
(For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 min.
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10
Proceed with recipe.)
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11
Meanwhile, combine ingredients for topping.
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12
Blend well.
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13
Punch dough down and turn out onto lightly floured surface.
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14
Divide into 2 equal pcs.
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15
Roll to fit 2 greased 9- 13 inch baking pans or possibly 2 greased 12 inch pizza pans.
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16
Cover; let rise in hot, draft-free place till doubled in size, about 30 to 45 min.
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17
With finger, make indentations in dough at 1 inch intervals.
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18
Sprinkle topping proportionately over dough, filling indentations.
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19
Bake at 375 degrees F for 15 to 20 min or possibly till done.
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20
Switch positions of pans on oven racks halfway through baking time for even browning.
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21
Remove from pans and cold on wire racks.
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22
For Freezing To Bake Later: Place rolled dough into pans as described above, then sprinkle topping proportionately over dough.
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23
Cover pans tightly with a double layer of foil, label and freeze immediately to prevent rising.
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24
To bake, thaw for 3 - 4 hrs at room temperature, till dough has risen to double in size, then make finger indentations as described above, rearranging topping as needed.
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25
Bake at 375 degrees F for 15 - 20 min or possibly till done.
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26
Switch positions of pans on oven racks halfway through baking time for even browning.
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27
Remove from pans and cold on wire racks.
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28
DATE NUT LOAVES:Prepare dough as directed and let rise (or possibly rest) once.
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29
Omit topping.
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30
Punch dough down and turn out onto lightly floured surface.
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31
Knead in 1 c. toasted, blanched slivered almonds and 1 c. minced dates.
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32
Divide dough in half.
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33
Roll each to 7- 11 inches.
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34
Roll up from short sides and healthy pinch seams and ends to seal.
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35
Place in 2 greased 8 1/2- 4 1/2 inch loaf pans.
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36
Cover; let rise in hot, draft-free place till doubled in size, about 45 to 60 min.
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37
With sharp knife, make lengthwise slash (1/8 inch deep) on top of loaves.
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38
Brush with 1 lightly beaten egg white and sprinkle with 1 Tbsp.
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39
sugar and 2 Tbsp.
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40
blanched, slivered almonds, dividing proportionately.
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41
Bake at 375 F for 40 min or possibly till done.
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42
Remove from pans and cold on wire racks.
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43
ORANGE DATE BUNS:Prepare dough as directed except add in 2 Tbsp.
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44
grated orange peel along with water.
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45
After first rise (or possibly rest), punch dough down.
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46
Divide dough into 24 equal pcs.
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47
Form into balls.
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48
Place 1 inch apart on greased baking sheets.
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49
Cover; let rise in hot, draft-free place till doubled in size, about 30 to 45 min.
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50
Prepare topping as directed.
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51
Pat 1 scant Tbsp.
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52
topping on each roll.
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53
Bake at 375 F for 20 min or possibly till done.
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54
Switch position of pans on oven racks halfway through baking time for even browning.
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55
Remove from sheets and cold on wire racks.
