Mother's Old Fashioned Potato Loaves

By Marylee

Ingredients

• 1 med. potato
• Water
• Hot tap water
• 2 pkgs. Fleischmann's active dry yeast
• 2 tbsp. Blue Bonnet butter, softened
• 2 tbsp. sugar
• 1 tbsp. salt
• 1 c. warm milk (105 - 115 degrees F.)
• 6 1/2 to 7 1/2 c. all-purpose flour
• Flour

Preparation

Step 1

Pare and dice potato; boil in water to cover until tender, about 20 minutes. Drain; reserving liquid. Add hot tap water to potato liquid to make 1 cup; cool to warm (105 - 115 degrees F.). Mash potato; set aside.
Pour warm potato water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add butter, sugar and salt. Stir in mashed potato, warm milk and 3 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise n warm place, free from draft, until doubled in bulk, about 35 minutes.

Punch dough down; turn over in bowl. Cover and let rise again about 20 minutes.

Punch dough down. Turn out onto lightly floured board; divide in half. Roll each half to 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.

Dust loaves with flour. Bake at 375 degrees F. 35 to 40 minutes, or until done. Remove from pans and cool on wire racks.