Preparation time: about 40 minutes. Rising time: 3 hours. Baking time: 1 to 1 1/4 hours at 375 degrees. Serves: 12.

1 pkg. active dry yeast
1 tbsp. granulated sugar
1/2 c. warm water (105 to 115 degrees)
1 c. milk
3/4 c. butter, cubed
1 to 1 1/2 tsp. salt
2 eggs
3/4 c. mashed potatoes
4 c. whole wheat flour
3 c. all-purpose flour
1 egg white, beaten
All-purpose flour
1 to 2 tbsp. fennel or anise or caraway seeds

1. In a large bowl, combine yeast and sugar. Stir in water. Set aside 5 minutes.

2. In a saucepan, combine milk and butter. Heat on low until butter is almost melted.

3. Add to yeast. Mix in salt. Beat in eggs. Add mashed potatoes. Stir until smooth and thoroughly blended.

4. With a wooden spoon, beat in flours, 1 cup at a time, until dough forms. Knead for 10 minutes, adding flour as needed. Place dough in an oiled bowl. Turn. Cover. Let rise in warm place for 2 hours.

5. Punch down dough. Knead 5 minutes. Spread in an oiled 10 inch tube pan. Cover. Let rise 1 hour.

6. Brush with egg white. Dust with flour. Sprinkle with seeds. Bake at 375 degrees for 1 to 1 1/4 hours. Remove from pan. Cool.

TIPS: Bread can be baked in 2 loaf pans for 45 minutes or until done. Two medium potatoes will yield about 3/4 cup mashed.