3 med. potatoes, peeled and chopped
5 to 6 c. all-purpose flour or bread flour, divided
1/4 c. firmly packed brown sugar
2 tsp. salt
2 pkgs. dry yeast
1/4 c. shortening
1 egg, beaten
1/2 c. chunky peanut butter

Cook potatoes in boiling water to cover 10 minutes or until tender. Drain potatoes, reserving 2 cups liquid (add water to make 2 cups, if necessary). Reserve potatoes for another use; set potato liquid aside.

Combine 2 cups flour, sugar, salt and yeast; mix well. Set aside.

Combine potato water and shortening in a saucepan; cook, stirring constantly, until shortening melts. Cool to 105 to 115 degrees; pour over flour mixture. Mix on low speed of an electric mixer until blended. Add egg and peanut butter, mixing until ingredients are well blended. Gradually stir in enough of remaining flour to make a soft dough.

Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down and divide in half. Turn each portion of dough out on a lightly floured surface and roll out to a 14x7 inch rectangle; fold and reroll. Starting with the narrow end, roll tightly as for jelly roll.

Pinch seams together to seal edges. Place loaves, seam side down, in two well greased 9x5x3 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts, 45 to 55 minutes or until doubled in bulk. Bake at 375 degrees for 40 to 50 minutes or until loaves sound hollow when tapped.