2 medium potatoes
1 tsp. plus 1/2 c. sugar
1/2 c. lukewarm water
1 pkg. dry yeast
2 eggs
1/2 c. shortening or butter
2 tsp. salt
6 c. (approximately) whole-wheat flour or half all-purpose, half whole-wheat (I find that this rises better)

Scrub potatoes and boil unpeeled until VERY tender. Measure 3/4 cup of the potato water and pour into your bread mixing bowl. Dissolve the 1 teaspoon sugar into the lukewarm water and stir in dry yeast in another bowl. Let set. Break eggs into small bowl and beat lightly. Peel potatoes and mash in the 3/4 cup potato water. Stir in 1/2 cup sugar, the shortening and salt. Blend well. Add the dissolved yeast, then the 4 eggs. Blend thoroughly. Beat in the flour a little at a time. Dough will be stiff. Knead for 10 minutes. Cover and let rise 90 minutes until doubled. Grease 3 standard loaf pans. Punch dough down and knead again for 5 more minutes. Divide into 3 parts. Shape into loaves and let rise in pans for another hour.

Preheat oven to 400°F.

Bake at 400°F for 20 minutes, then reduce heat to 350°F for additional 20 minutes. Loaf will sound hollow when thumped with a knuckle.