NAUVOO BREAD Linda Little

5 cups hot water
1/2 cup potato flakes
1/2 cup sugar
1 cup powdered milk
1 tablespoon salt
1/2 cup oil or shortening
2 tablespoons yeast
10-14 cups flour

Tie on your apron. In a large bowl, combine hot water, shortening, potato flakes, powdered milk and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth sponge. Add flour to make a smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into round loaves, let rise. Bake at 375 degrees for about 35 minutes.

Note: This recipe is given to the eople at the Family Living Center. I used it for rolls at our FHE at Br. Fletcher’s. Many wanted the recipe. It can be made in loaf pans also. I used half white and half wheat flour. *Use the least amount of flour to make a more tender bread and rolls.