1 lg. potato
1 tsp. salt
1 c. water
1/2 c. butter
1/2 c. honey
1/2 c. skim milk powder
3 lg. eggs
2 pkg. yeast
1/4 c. warm water
1 tsp. sugar
5 to 5 1/2 c. flour (whole wheat)

Peel and dice potato. Add salt and cup of water and boil until tender. Remove from heat and stir in butter and 1/2 cup honey. Beat with electric mixer until potato is mashed. Add milk powder and eggs; beat until well blended. Dissolve yeast in warm water with 1 teaspoon sugar. Add to potato mixture and stir in flour, using enough to make soft dough. Knead until smooth and elastic. Cover and let rise until doubled. Knead dough and store in refrigerator. The dough will keep for a week to 10 days. When ready to use, let dough rise at room temperature for about 2 hours. Shape in rolls, loaf bread. Put in pans and let rise again until doubled. Bake at 350 degrees for 30-45 minutes.