2 c. warm water (105-115 degrees)
2 pkgs. dry yeast
1 c. lukewarm mashed potatoes
2 tbsp. sugar
1 tbsp. salt
2 tbsp. butter
7 c., or so, unbleached white flour

Sprinkle yeast on top of 1/2 cup water or potato water. Let rise, about 5 minutes. Beat potatoes and the 1 1/2 cups water together until they are well blended. Add sugar, salt, melted butter, then the yeast mixture. Add 2 cups of the flour; beat for 2 minutes. Stir in enough of the remaining flour to make a stiff dough.

Turn out on floured board; knead until elastic, about 10 minutes. (Dough will be slightly rough and dull looking.) Place in greased bowl, turning once to grease all sides. Cover. Let rise in warm place until doubled in bulk. Punch down dough. Cover and let rise again until doubled. Punch dough down; divide in half. Shape each into a loaf, place in greased bowl, turning once to grease all sides. Cover. Let rise in warm place until doubled in bulk. Punch down dough. Cover and let rise again until doubled. Punch dough down; divide in half. Shape each into a loaf, place in greased bread pans. Cover. Let rise again until doubled in bulk.

Bake in a hot oven, 400 degrees for about 40 minutes. Remove from pans; let cool on wire racks away from draft. NOTE: Cook one large potato the night before; save potato and potato water to use in bread.