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Potato Bread


2 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
8 cups(about) all-purpose flour
1/2 cup water
1 1/2 cups mashed potatoes
1 1/2 cups milk
1/4 cup butter - or margarine
2 eggs


In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In

2-quart saucepan, mix water, mashed potatoes and 1 1/2 cups milk; add

butter; over low heat, heat until very warm (120* to 130*F) stirring

often. Butter does not need to melt.

With mixer at low speed, gradually beat liquid into dry ingredients just

until blended; beat in eggs. At medium speed, beat 2 minutes,

occasionally scraping bowl. Beat in 1 cup flour to make a thick batter;

continue beating 2 minutes, scraping bowl often. Stir in enough

additional flour (about 3 1/4 cups) to make a soft dough.

On well-floured surface, knead dough about 10 minutes, until smooth and

elastic, kneading in about 1 1/2 cups flour. Shape into ball; place in

greased large bowl, turning to grease top. Cover; let rise until

doubled, about 1 hour.

Punch down dough; turn onto lightly floured surface; cut in half; cover;

let rest 15 minutes.

Grease two 2-quart round, straight-sided, shallow casseroles. Shape 1

piece of dough into ball; place in casserole. Cut 2 parallel slashes on

top. Repeat. Cover; let rise until doubled; about 1 hour.

Preheat oven to 400*F Brush each loaf with milk. Bake 40 minutes or

until well browned and loaves sound hollow when tapped with fingers.

Remove loaves to cool on wire racks.

NOTES : Begin 4 1/2 hours ahead. Makes two loaves.

I sometimes make this using the potato cooking water instead of the

milk. Just be sure and cool the water to the 120*-130*F

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