1 lg. or 2 sm. potatoes
2 tbsp. sugar
1 pkg. dry yeast
1/4 c. milk
1 tsp. milk
1 tsp. salt
1/4 c. butter
3 lg. eggs
3/4 c. sugar
4 c. flour

Boil potatoes until done. Save 1/4 cup potato water and cool to lukewarm. Mash potatoes and measure 1/2 cup; add 2 tablespoons of sugar and yeast to potato water. Stir until dissolved. Stir in mashed potatoes and set aside to rise. Scald milk, add salt and cool to lukewarm. Melt butter and cool. In large bowl, beat eggs. Remove 1 tablespoon of egg to use for brushing top of loaves. Gradually beat in sugar; then melted butter. Combine egg and yeast mixture. Blend thoroughly. Add 1/3 of flour and blend well. Turn out dough on floured board. Add rest of flour. (Additional flour may be added to make soft dough). Knead until smooth. Make a ball of dough and place in oiled bowl and cover with damp cloth. Let rise until doubled in warm place in oiled round cake pans. Let rise until double in bulk. Preheat oven to 350 degrees. Brush loaves with one tablespoon egg yolk (beaten). Bake 35 to 45 minutes or until done. May be frozen.