2 yeast cakes
2/3 c. sugar
2/3 c. Crisco
1 tbsp. salt
3 eggs
2 c. whole wheat flour
1 c. instant potatoes, prepared
1 1/3 c. warm water
About 6 c. white flour, enough to make a stiff dough

Prepare potatoes. While hot, add Crisco, sugar and salt. Stir until Crisco melts. At same time, put yeast in 1 1/2 cups warm water. When yeast is dissolved, add potatoes mixed with eggs and whole wheat flour. Add white flour and knead until it is smooth, not sticky. Turn into greased bowl, big enough for rising room and cover. Refrigerate 3 hours or overnight.

Roll out dough to 1/2 inch. Cut with biscuit cutter and dip in melted butter, stand upright close together in bundt pan. Let rise. Bake at 300 degrees for 1 hour. NOTE: When you are kneading the bread, be sure and SPANK it every once and a while. Makes good kids and good bread!