Submitted by Jessie Luebbert, Wife of Fritzie Luebbert, CBCo 71 - Retired
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Prep Time 2 hrs 30 mins
Course Bread


  • Conventional Oven



  • 1 cup water warm
  • cup sugar
  • tsp salt
  • 1 pkg yeast dissolved in 1/2 cup warm water
  • 2 eggs beaten
  • cup Crisco shortening softened
  • 1 cup potatoes mashed, warm
  • 7-7½ cup all-purpose flour


  • 4 tbsp butter softened
  • ¾ cup sugar
  • 1 tbsp cinnamon
  • ½ cup nuts chopped
  • ½ cup dates or raisins


  • 4 tbsp butter
  • 1 tsp vanilla
  • powdered sugar enough to make thick



  • Preheat oven to 400.
  • Cook 1 large potato (pared and cubed) in boiling water until tender. Drain, reserving liquid. Mash potato. There should be 1 cup.
  • Add 2/3 cup shortening to potatoes to melt.
  • If necessary, add water to remaining potato water to make it 1 cup. Stir in salt and sugar until dissolved. Add mashed potato mixture, yeast mixture and eggs.
  • Stir in 6 cups of flour. Beat until smooth. Gradually add remaining flour, mixing with hands until dough is smooth and stiff enough to leave sides of bowl. Turn out dough onto lightly floured pastry board. Knead until dough is smooth and elastic (about 10 minutes) Place in large greased bowl, turn dough once to grease top, cover, and refrigerate (for at least 2 hours.)
  • Use 1/2 dough. Roll out to 14x18 rectangle.
  • Using softened butter, cover with thin coating. Sprinkle with sugar, cinnamon, raisins, and nuts. Roll up and pinch seam together well.
  • Place in greased pan with seam to bottom of pan. Bake until golden brown.


  • Mix all ingredients.
  • While warm, frost with frosting.


Decorate with bits of Maraschino cherries, candied fruit or nuts. Let cool and wrap with plastic wrap.(Freezes well.)

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