Amy's article (page 597 of The Complete Tightwad Gazette) did not include the recipe in the book (I assume because of copyright issues) but mentioned that it appears in all pre-1986 editions of The Betty Crocker Cookbook. My mom (the ultimate pack rat) had a copy so I was on my way.
To this day, it is a rare occasion to not see a batch of dough in my refrigerator waiting to be turned in to any number of things. I make it so often that back when I first started I bought a dough-rising bucket from King Arthur Flour. (Remember, I was still new to this frugality thing and at the time spending $8 for a bucket to store bread dough that would save me money made perfect sense to me. While I love the bucket and have never regretted the purchase, I probably wouldn't do the same today.)
My dough bucket with another batch ready to finish rising.The yellow stuff is olive oil. I promise.
Over the years I have changed the recipe to fit my current needs. I have veganized it, removed all of the fat, replaced the shortening with olive oil, used sweet potatoes in place of the potato, added fresh or dried herbs, used less sugar, used brown sugar, used all whole wheat flour, used fresh ground whole wheat flour, all white flour and part cornmeal.
I have made doughnuts, bread, monkey bread, hamburger and hot dog buns, pizza/calzone crust, breadsticks, cloverleaf rolls, cinnamon rolls, bagels, pretzels and dumplings. I am sure there is more that I have done with it... the versatility of this dough just goes on and on.
By the way... the brown stuff in the dough is potato skin. I microwaved a few potatoes to get what I needed and didn't bother to remove the skin.
This is my version of the recipe, using my KitchenAid, but I made it for years with nothing but a hand mixer and good old fashioned brute strength.
Potato Refrigerator Dough
1 package active dry yeast
1 1/2 cups warm (105-115°) water
2/3 cup sugar
2/3 cup olive oil
2 eggs
1 cup lukewarm mashed potatoes
7 - 7 1/2 cups flour
Dissolve yeast in warm water in the bowl of electric mixer. Stir in sugar, olive oil, eggs, potatoes and 4 cups of the flour. Beat until smooth.
Using the dough hook, mix in enough remaining flour until the dough forms a ball and pulls away from the sides. Knead with dough hook (or by hand) for 6-8 minutes. The dough should be smooth and elastic.
Place in greased bowl, being sure to turn dough so all sides are greased. Cover bowl tightly and refrigerate at least 8 hours or until ready to use. When ready to use, punch down dough.
When it is time to bake it, you can pretty much do whatever you want. I just bake it at 350-375 degrees until done.
Dough can be kept in the refrigerator for five or so days. Amy says it can last up to a week, with a slightly sourdough taste after 5 days, but I don't know because it has never lasted that long around here.
5 comments:
Thanks for sharing the photo of the dough rising bucket. We hope it has been an asset to you.
Your recipe looks fantastic and it is wonderful to see all the variations you have gone through. The sweet potato sounds great to me right now, about an hour or so before dinner.
Happy Baking!
MaryJane @ King Arthur Flour
Wha ta perfectly timely post! I just finished reading (no kidding) all 3 volumes of the Tightwad Gazette - yes in under a week - I'm so excited!
In the book, Amy says that she grabbed some dough here and there to do this and that - can you explain if you've done this before? Once its done rising and I punch it down to use, can I leave it in there like that and grab some to make breadsticks, donuts, etc., etc. Or do I have to punch it down, and prepare right then how to use it all?
I appreciate any help you can give!
Thanks!
Jen-
I have just started rereading The Tightwad Gazette! I love the book and it has been a while since I read it front to back.
I am no expert and probably do it wrong (lol) but this is what I do-
I punch it down and then store it in the refrigerator to use throughout the week. The picture was taken after maybe an hour of rising. By the time it is done, the dough filled the whole bucket. (That is why I love my dough bucket... I can store it right in the bucket, with a lid. If you don't have a dough bucket, you could just use any bowl with a lid, or even just plastic wrap. Hows that for confusing? lol)
For example - The day after you make it, you could make monkey bread for breakfast. Day two could be bread sticks, day four could be dinner rolls, and day five could be pizza crust.
Hope this answers your question. If not, let me know!
Maryjane-
Thanks for commenting. I do love the bucket, and have had it for so long it was only $8 when I bought mine! I have had it *forever* and still use it all the time.
Hi! I just read this in the Tightwad Gazette as well. I was able to find the recipe online, but none of the variations or how-to's for all the different recipes you can make from it.
I have looked at my library as well, with no luck.
If it wouldn't be too much of a bother for you, would it be possible to email me the ways to make this (monkey bread, cinnamon rolls, etc.) and the alternate recipe (wheat version)?
pursuer (at) gmail (dot) com
If not, I completely understand. :)
Thank you for your time.
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