2 1/2 c. water
1/2 c. butter or shortening
1/3 c. sugar
3 tbsp. instant potato flakes
2 pkgs. yeast (1/4 oz. each) quick-rise
1 tsp. salt
6 c. flour
Vegetable oil

Heat water and butter to 125 to 130 degrees. In large mixing bowl, combine with remaining ingredients except oil to form a stiff batter. Place in a greased bowl; oil top of dough. Cover and let rise in a warm place until doubled, about 30 to 45 minutes. Punch dough down. On a lightly floured surface, knead dough until smooth and elastic, about 4 to 6 minutes. Divide dough into three portions. Shape into loaves and place in greased 8 1/2 x 4 1/2 x 2 inch loaf pans; oil tops of loaves. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees until bread sounds hollow when topped, about 30 to 35 minutes. Remove from pans and cool on wire racks. Makes 3 loaves.