POTATO BREAD

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.