2 1/2 c. warm water (110 to 115 degrees)
1 pkg. active dry yeast
2/3 c. instant non-fat dry milk
1/4 c. brown sugar, firmly packed
1 tbsp. salt
2 tbsp. vegetable oil
1/2 c. leftover mashed potatoes (if available)
5 c. sifted all purpose flour (about)
2 c. quick rolled oats, uncooked

Add yeast to water in large mixing bowl; stir to dissolve. Add powdered milk, brown sugar, salt, vegetable oil, mashed potatoes and mix. Add about 3 cups flour and oats, stir. Turn onto floured board; knead in remaining flour until dough is smooth and elastic. Place in greased bowl, turn dough over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and let rise again until nearly doubled, about 30 minutes.

Turn onto lightly floured board and divide in half. Cover and let rest 10 minutes. Shape into loaves and place in greased 9 x 5 x 3 inch loaf pans. Brush loaves with mixture of 1/4 cup milk and teaspoon of sugar. Let rise until dough is just above pan. Bake in 375 degree oven about 40 minutes. If bread starts to brown too much, lay over sheet of aluminum foil. Makes 2 loaves.