1 c. milk
1 c. potatoes, mashed
2/3 c. shortening
2/3 c. sugar
1 tsp. salt
1 cake yeast or 1 pkg.
1/2 c. lukewarm water
2 eggs
6 c. flour
1/2 c. butter

Scald milk. Add potatoes, shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water and add to lukewarm mixture. Add eggs and beat. Add 1 1/2 cups flour and continue beating. Add remaining flour to make a stiff dough. Turn out on floured board and knead thoroughly. Place dough in a greased bowl. Grease top of dough. Cover and let rise until doubled. Turn out on floured board. Knead lightly. Roll out to 1/2 inch thickness. Cut dough into 2 inch squares. Pull opposite corners and dip into melted butter. Place one half squares of dough in each of two loaf pans, alternating positions. Let rise until doubled. Bake at 325 degrees for 1 hour or until lightly browned. Can also be made in tube pans. Dough should half fill pans. Yield 2 loaves.