3/4 c. milk
1/2 c. butter
1/4 tsp. sugar
2/3 c. instant mashed potato flakes
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
2 eggs
3 1/2 to 4 c. all purpose flour

In small saucepan, combine milk, butter, salt, sugar. Heat until batter is melted. Remove from heat. Stir in potato flakes, cool to lukewarm. In large bowl, sprinkle yeast over warm water. Stir until dissolved. Add potato mixture and eggs, beat until smooth. Beat in enough flour to make a soft, sticky dough. Turn out onto lightly floured board and knead until smooth and elastic. (10 to 15 minutes). Adding more flour when necessary to prevent dough from sticking to boards. Turn to grease top of dough. Cover and let rise in warm place, free from drafts, until double in bulk, about 1 1/2 hours. Punch dough down and turn onto board. Knead for a few minutes. Shape into round loaf and place in greased 8 1/2 inch x 3 inch round kettle or 2 1/2 quart oven proof bowl. Turn to grease top of dough. Cover and let rise in warm place, 45 minutes or until doubled in bulk. Bake in 350 degree oven for 45 minutes. Turn out of pan and cool on wire rack. Yields 1 round loaf.