Pkgd. instant mashed potato
2 pkgs. (1/4 oz. size) active dry yeast
2 c. warm water (105 to 115 degrees)
1/4 c. sugar
1 tbsp. salt
1/2 c. butter or reg. butter, softened
7 1/2 to 7 3/4 c. unsifted all-purpose flour
2 tbsp. butter, melted

1. Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning. Measure 1 cup.

2. In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar and salt until dissolved. Add 1 cup potatoes, 1/2 cup butter and 3 1/2 cups flour. With electric mixer at medium speed, beat until smooth -- 2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl. Add remaining 1/4 cup flour if needed.

3. Turn out onto lightly floured board. Knead until smooth, elastic, small blisters appear on surface - 10 minutes.

4. Place in greased large bowl; turn over. Cover with towel; let rise in warm place (85 degrees) until double - 1 hour.

5. Turn out dough onto lightly floured pastry cloth or board. Divide in half. Roll out 1/2 into a 16 x 8 inch rectangle; roll up from one end. Press ends even, pinch to seal and tuck under loaf. Place, seam side down, in greased 9 x 5 x 3 inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough.

6. Let loaves rise in warm place, until tops are rounded - 1 hour. Set oven rack at lowest level. Preheat oven to 400 degrees.

7. Bake 30 to 40 minutes or until deep golden brown and loaves sound hollow when tapped. If crust becomes too brown, cover with brown paper. Turn out onto wire racks; brush tops with remaining butter. Cool. Makes 2 loaves.