1 package (1/4 ounce) active dry yeast
¼ cup warm water (105 degrees F to 115 degrees F)
2 cups mashed potatoes (room temperature)
1 cup milk
2 tablespoons butter or margarine, melted
2 tablespoons sugar
½ teaspoon salt
4 to 4 ½ cups all-purpose flour, divided
Dissolve yeast in water in measuring cup.
Heat milk in small saucepan to 120 degrees F to 130 degrees F.
Combine dissolved yeast, potatoes, warm milk, butter, sugar, salt, and 1
cup flour in large bowl.
Mix until smooth. Stir in enough remaining flour to make a stiff dough.
Turn dough out onto lightly floured surface. Knead 8 to 10 minutes, or
until smooth and elastic.
Place in lightly greased bowl; turn to coat entire surface.
Cover and let rise in warm place, free from draft, until almost double
in bulk, about 1 hour.
Punch dough down.
Grease a 9 X 5-inch load pan; set aside.
Turn dough out onto lightly floured surface; shape into a loaf.
Place in prepared pan. Cover and let rise in warm place, free from
draft, until almost double in bulk, about 45 minutes.
Preheat oven to 375 degrees F. Bake 40 to 45 minutes, or until bread
sounds hollow when lightly tapped.
Remove from pan.
Cool on wire rack.
The All-American Potato Cookbook