1/2 med. size potato
2 c. water
2 env. yeast
1/2 tsp. sugar
1/3 c. light brown sugar
2 tbsp. coarse salt
1/2 stick butter
7 tbsp. Crisco or butter
1/3 c. molasses
3 c. whole wheat flour
3 to 3 1/2 c. all purpose flour

Peel and cut the potato into small pieces. Put in a pot with the 2 cups of water. Bring to a boil and cook about 15 minutes until the potato is soft. Let cool to lukewarm, then put the potato and potato water in the blender and blend until liquified.

While the potato liquid is lukewarm, add the yeast with the 1/2 teaspoon of sugar, cover and let stand until you have a yeast sponge.

Now add the light brown sugar and salt to the yeast sponge.

Melt the butter and stir the molasses into the melted fat. When this has cooled, stir the melted mixture into the yeast sponge, add the whole wheat flour and about 2 cups of the all purpose flour. Mix until you have a dough that holds together. When it is not sticky anymore, place the dough on a lightly floured work surface and knead it well, adding more of the all purpose flour if it is sticky. Knead the dough until very shiny and smooth.

Put the dough in a large oiled bowl, cover with a towel, and let stand in a warm place to rise until doubled in bulk, which will take about 1 hour.

Place the dough on the floured work surface, punch down a few times and knead again for a few minutes.

Divide the dough into 2 equal pieces and place in 2 large loaf pans, 9 x 5 inches. Cover and let stand to rise until doubled in size. This should take about 45-60 minutes.

Bake in the oven at 375 degrees for 20-25 minutes or until the tops are browned and the breads sound hollow when tapped with your finger.

Brush the breads with water after you remove them from the oven. These breads have a beautiful appetizing brown hue and a wonderful texture.

Cool wrapped in a towel.