2 1/2 c. warm potato water
3/8 c. sugar
2 tbsp. dry yeast
6 tbsp. butter, melted
2 eggs, lg.
1 1/2 c. cream style cottage cheese, beaten with mixer
1/3 c. honey
1 1/2 c. non-instant powdered milk
1 tbsp. salt
3/8 tsp. baking soda
1 c. oat flour & 9 to 10 c. white flour

Combine water, sugar and yeast; let set for 5 minutes. Stir. Add butter, eggs, cottage cheese and honey. Add dry milk. Add 5 cups flour mixture to previous ingredients. Add salt, soda and enough flour to make dough easy to knead. Knead smooth and elastic. Place in greased bowl, turn to grease top. Let rise until double - 1 hour. Punch down and divide into 3 pieces. Let rest 10 minutes.

Form loaves and place in 3 well-greased pans, turn to grease tops. Cover and let rise until light, about 1 1/2 hours. Bake at 350 degrees for 40 minutes or until light brown. (Turn heat down to 325 degrees when bread is light brown - to prevent overly dark crust.)