2 pkgs. active dry yeast
1/2 c. warm potato water
3 tbsp. sugar
1 c. mashed potatoes
1/8 tsp. ginger ground
1/2 c. milk
2 tsp. salt
6 eggs
1 3/4 c. sugar
1/2 c. butter, melted
8-10 c. flour

Dissolve yeast in warm potato water. Stir in sugar, potatoes, and ginger; cover. Let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl, use electric mixer to beat eggs, gradually beat in the sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough.

Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled. Grease four 9 x 5 x 3 inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat oven to 325 degrees; bake for 45 minutes or until done.