2 pkgs. active dry yeast
2 eggs
6 - 6 1/2 c. flour
1 tbsp. salt
1/4 c. vegetable oil
2 c. warm water
1/2 c. sugar
1 c. potato flakes
1/4 tsp. ginger (optional)

Have all ingredients at room temperature. In mixing bowl, put the potato flakes, 2 cups flour, yeast, sugar, and salt. Heat water to 120-130 degrees. Add to flour mixture along with eggs and oil. Beat until smooth. By hand, stir in enough flour to make dough easy to handle. Turn dough into lightly floured surface and knead until smooth and elastic (8-10 minutes). Place in greased bowl. Turn greased side up. (At this point dough can be refrigerated 3-4 days.)

Cover and let rise in warm place until double in bulk. Dough is ready if indentation remains when touched. Punch dough down. Divide into halves. Roll each half into rectangles into 18 x 9 inch. Roll up tightly, beginning at 9 inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal, fold ends under loaf. Place loaf, seam side down, in greased 9 x 5 x 3 inch pan. Brush with oil. Let rise until double (1 hour). Bake in moderate oven until brown.