POTATO BREAD I

1/4 Cup Warm Water
3 Tsp Yeast
1 1/2 Cups Milk
3 Tbl Butter
1 Cup Mashed Potatoes (at room temp)
4 Tbl sugar
2 tsp. salt
6 cups flour
1 egg (for glaze)

Pour warm water (about 110 F) into a bowl. Sprinkle the yeast over the water and let stand for 5 minutes. Gently mix in milk, mashed potatoes, butter, sugar and salt. Add each item and be patient! Gradually mix in flour. The dough should turn into a ball.

Knead with floured hands on a lightly floured surface until dough is smooth and elastic. If the dough is too dry, add water one tablespoon at a time until you reach the right consistency. If your mixture is too wet, add flour one tablespoon at a time until you reach the right consistency.

Once the dough has been kneaded, transfer to an oiled bowl, cover with a clean towel and let rise until it doubles in size (about 1 1/2 hours). Prepare 2 loaf pans with a light coating of either lard or shortening and pre-heat oven to 375°F.

Punch down the dough after the first rising and divide into two pieces. Shape each piece and place in greased loaf pans. Cover with clean towel and let rise again until they double in size (about 1 hour). Brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.

POTATO BREAD II
1 cup warm potato water
2 package active dry yeast
4 tablespoons honey
6 1/2 cups unbleached white flour
1 cup warm milk
1/2 cup melted butter
2 eggs - beaten lightly
1 cup riced or thoroughly mashed potatoes
2 teaspoons salt
2 cups bread flour

Potato water is made by placing two large, peeled and sliced potatoes into a saucepan - covered with water. Bring potatoes to a boil and cook until mushy. Drain off the (potato) water into a separate container and let cool. Thoroughly mash the potatoes and set aside.

Add yeast to the cooled potato water and stir until dissolved. Add two tablespoons honey. Beat in one cup unbleached flour until a smooth batter results. Cover the dough and let sit for 30 minutes.

Blend milk, butter, eggs, potatoes, salt, the remainder of the honey in a large mixing bowl. Add the risen dough and stir well. Gradually incorporate remaining unbleached flour until a soft, workable dough results.

Pour the dough out onto a floured surface and knead for 8-10 minutes. Round the dough into a ball and place in a warm, buttered bowl. Be sure to coat the entire ball with the butter. Let the dough rise for one hour.

Butter three loaf pans (8 1/2-inch). Punch down the dough and place on a lightly floured surface. Knead the dough lightly for a only a minute or two. Divide the dough into three equal portions and form them into loaf shapes.

Preheat oven to 350 degrees Fahrenheit and bake loaves for 30 minutes. Let cool on wire racks. Enjoy!