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Heat liquid to 110° to 115°, using a thermometer. Measure liquid and place in a large mixing bowl. Add active dry yeast; stir until dissolved.
Add sugar, salt, fat, eggs (if using) and about half of the flour. Beat with an electric mixer or by hand until smooth.
Gradually stir in enough of the remaining flour by hand to form a dough of consistency stated in the recipe.
Peel an Idaho or Russet potato and slice it paper-thin with a mandolin.
Line a baking…
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