2 c. milk, scalded
1 lg. potato
1 cake yeast
8 c. flour
1 egg
3 tbsp. sour cream
1 tbsp. salt

Finely grate the peeled potato. Add hot milk first and let stand until lukewarm. Crumble yeast to mixture. Add 4 cups flour; mix well with wooden spoon. Add egg, cream, salt and remaining flour. Beat well. Cover, let rise for 2 or 3 hours. Beat dough again. Grease 3 bread pans, fill half full with batter.

Cover pans with a towel and let stand until double in size. Preheat oven to 450 degrees and bake for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes. Note: Bread will stay fresh and moist for several days, if wrapped and refrigerated.