POTATO BREAD

POTATO BREAD




1 med. potato, peeled and diced

2 pkgs. dry yeast

2 tbsp. butter or margarine

2 tbsp. sugar

2 tbsp. salt

1 c. milk

5 1/2 to 6 c. all-purpose flour



Cook potato in a small amount of boiling water 10 to 15 minutes or until

tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set

aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to

115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add

butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup

flour. Gradually stir in enough of the remaining flour to make a stiff

dough. Turn dough out onto a floured surface and knead until smooth and

elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to

grease top. Cover and let rise in a warm place (85 degrees) free from

drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in

half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3

inch loaf pans. Cover and let rise in a warm place (85 degrees), free from

drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow

when tapped. Yield 2 loaves.