2 lg. potatoes
2 to 3 c. water
2 tbsp. salt
1 egg
1 1/2 tbsp. dill weed
4 pkgs. dry yeast or 3 oz. cake yeast
7 to 8 c. white flour

Peel and boil the potatoes, until soft. Reserve the liquid, mash the potatoes with salt, egg and dill weed. Use lukewarm potato water (add water to make 1 2/3 cups), add the yeast, and work in the flour until the dough balls up. Let the dough set in a lightly oiled bowl, covered, until doubled in bulk. Punch it down, knead for 10 to 15 minutes, then divide, shape the loaves and put into greased loaf pans. Brush the tops with whole egg wash and bake at 375 degrees for 40 to 50 minutes. Makes 2 loaves.