3/4 c. milk
2/3 c. sugar
2 pkg. dry yeast
7 to 8 c. flour
3/4 c. potato water
2 tbsp. salt
1 c. butter
3 eggs
1 c. mashed potatoes
1/2 c. warm water

Sprinkle yeast over warm water and let rise for 10 minutes. Scald the milk and potato water add shortening, salt, sugar and the slightly beaten egg, cool.

Sift 3 cups flour into bowl, add the lukewarm milk, potato and yeast. Beat until smooth. Add the remaining flour gradually to form a soft dough not too stiff. Knead on lightly floured board until satin smooth. Place in greased bowl, and lightly grease the top. Cover with wax paper and clean cloth. Let rise for 1 hour. The dough can be covered with a damp cloth and placed in the refrigerator overnight.

Remove from bowl, shape into loaves, place in greased pans and let rise until double in bulk (approximately 2 hours). Bake 400 degrees for 10 minutes, reduce heat and bake 350 degrees for 30 minutes or until golden brown. Yield: 2 to 3 loaves. Good also for cinnamon rolls.