Potato Bread

In a medium saucepan, cook a large (peeled & diced) potato for 12-15 minutes until tender. DO NOT DRAIN. Cool mixture until lukewarm (110-115 degrees). Remove 1/2 cup water and set aside. Mash potato in t he remaining liquid and add enough warm water to make 2-1/2 cups of potato mixture.

In a large mixing bowl, proof 2 packages of dry yeast in the 1/2 cup reserved potato liquid. When it begins foaming/bubbling, it's ready. Add mashed potato mixture, 2 cups of flour, 3 Tblso. sugar, 2 Tblsp. soft butter, 1 Tblsp. salt.

Beat at low speed of a mixer for 1/2 minute, scraping sides of bowl down often, then beat another 3 minutes at high speed.

Stir in another (approx.) 4 cups flour SLOWLY, a little at a time, mixing & kneading until the dough is smooth and elastic (6-8 minutes) being careful not to add TOO much flour, a mistake made often (causing a dry, tough finished product). This particular dough is slightly sticky, so handle it quickly and gently.

Place dough in a lightly greased bowl. Cover with a dish towel, put in a draft-free place and let dough rise until doubled, about an hour.

Turn dough onto a floured surface, punch down & let it sit for 10 minutes. Divide dough in half & form into 2 loaves, placing them in greased aluminum 9x5 loaf pans. (Alum. works the BEST - forget baking bread in glass or darkened teflon pans. Find aluminum ones for ideal results.)

Cover the dough with a dish towel & let it rise again until doubled - approx. 35-45 minutes.
Preheat oven to 375 degrees.
Brush the tops of the loaves LIGHTLY with water & dust with a touch of flour.

Bake for 30-35 minutes and quickly slide the oven rack & cover the loaves loosely with alum. foil to prevent overbrowning. Slide them back in & bake another 10-15 minutes. Remove from pans & cool on a wire rack.
Potato bread is excellent toasted!!!