Potato Bread Recipe
1 cup warm potato water
2 package active dry yeast
4 tablespoons honey
6 1/2 cups unbleached white flour
1 cup warm milk
1/2 cup melted butter
2 eggs - beaten lightly
1 cup riced or thoroughly mashed potatoes
2 teaspoons salt
2 cups bread flour
Potato water is made by placing 2 large potatoes, peeled and diced into a saucepan. These are covered with water. Bring potatoes to a boil and cook until mushy. Drain off the potato water into a separate container and let cool. Thoroughly mash the potatoes and set aside; they will be needed later.
Add yeast to the cooled potato water (should be just over 100 degrees) and stir until yeast has dissolved. Now add 2 tablespoons of the honey. Beat in a cup of the unbleached flour until a smooth batter results. Cover the dough and set aside for about 30 minutes.
Blend the milk, butter, eggs, potatoes, salt, the remainder of the honey in a large mixing bowl. Add the risen dough and stir well. Beat in the bread flour until the mixture is smooth. Now gradually add unbleached flour until the dough is soft and workable and pulls away from the side of the bowl.
Pour the dough out onto a floured surface and knead for 8-10 minutes. Round the dough into a ball and place in a warm, buttered bowl. Be sure to coat the entire ball with the butter. Let the dough rise for about an hour or until it has doubled in size.
Butter three loaf pans (8 1/2-inch). Punch down the dough...and place on a lightly floured surface. Knead the dough lightly for a only a minute or two. Now divide the dough into three equal portions and form them into loaf shapes.
Preheat oven to 350 degrees F. The loaves should bake 30 minutes or until golden brown. Let cool on wire racks.