6 to 7 c. unsifted flour
2 1/2 tsp. salt
1 1/2 c. milk
2 tbsp. butter
3 tbsp. sugar
1 pkg. dry yeast
1/2 c. potato water
1 1/3 c. riced potatoes, at room temperature

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved active dry yeast.

Combine milk, potato water and butter in saucepan. Heat over low heat until liquids are warm. (butter does not need to melt). Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add riced potatoes and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Cover, let rise in warm place, free from draft, until light and spongy, about 40 minutes.

Stir sponge down. Add enough additional flour to make a soft dough. Turn out onto lightly floured board, knead until smooth and elastic, about 10 minutes. Divide dough in half. Shape into loaves and place in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place about 50 minutes.

Bake in hot oven (400 degrees) 35 to 40 minutes, or until done. Remove from pans and place on wire racks to cool.

Makes 2 loaves.