5 c. flour
1 tsp. salt
1/2 c. Crisco
1 c. milk
1/2 c. lukewarm potato water
1 med. potato
1/2 c. sugar
1 pkg. yeast
1 egg

Combine flour, salt; add shortening and mix until consistency corn meal. Add sugar and yeast to warm potato water. Add egg. Stir to dissolve. Put milk and everything into flour mixture. Knead well. Can be kept overnight or several days before making out. Let rise and bake in 450 degree oven.