1 potato, diced & cooked in 2 qt. pan
2 pkgs. yeast
1 tsp. sugar
1/2 c. warm water
6 c. potato water
3 tbsp. sugar
3 tbsp. salt
3/4 c. Crisco oil
1 (5 lb.) bag Robin Hood flour (14 c.)
1 lg. bowl
6 greased loaf pans

Boil a potato until well done, reserving liquid for bread, strained. Dissolve 2 packages yeast in 1/2 cup warm water and 1 teaspoon sugar. Mix together water, sugar, salt and Crisco oil (may use part milk - keep liquid mixture at lukewarm stage before adding yeast mix).

Stir yeast mixture in, then begin adding flour, using mixer to blend in the first 6 to 8 cups flour. Add remaining flour, stirring and kneading. Let rise until double in size, punch down, divide. Knead and form into 6 loaves. Let rise again. Bake at 350 degrees for approximately 45 to 50 minutes (until nicely browned). Cool. Wrap well. Keep in the freezer. VARIATION: 7 cups white flour, 7 cups whole wheat flour.