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Suggest a better descriptionts sugar, stirring to combine. Let the mixture proof (foam up) 8 to 10 minutes. 3. In a large bowl of an electric mixer fitted with a dough hook or beaters, combine 4 cups of the flour and the salt. Add the cooled mashed potatoes and the yeast mixture. Beat the dough at medium speed 5 to 8 minutes. The dough will be wet and sticky. Add up to 1/2 cup more flour. The dough will be somewhat wet and sticky. Beat in the oil. 4. Lightly coat a large bowl with vegetable oil. Scrape the dough into the bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight. 5. The next day, punch the dough down and proceed with the desired topping and specific baking instructions. Source: Great Good Food by Julee Rosso Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 25 FEB 95 230806 GMT
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Serving Size: 1 Serving (1144g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2526 | ||
Calories from Fat: 92 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.2mg | 1 % | |
Potassium 797.9mg | 21 % | |
Total Carbohydrate 525.2g | 154 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 505.4g | ||
Protein 70.4g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2526
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