Ingredients
1potato,peeled, diced
1½cupswater
¼ozactive dry yeast,(2 packages)
6½cupsall purpose flour
3tbspwhite sugar
2tbspshortening
1tbspsalt
2tbspall purpose flour
Preparation
In a medium saucepan, cook the potato cubes in water for about 12 minutes, or until tender. Do not drain.
Cool the mixture to 110 degrees F. Set aside ½ cup of the cooking liquid.
Mash the potato and remaining liquid, and if necessary, add warm water to make 2 cups of potato mixture.
In a large mixing bowl, sprinkle the yeast on the reserved ½ cup potato water. Add the mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt.
Beat with an electric mixer on low speed for ½ minute, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of the remaining flour by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface.
Cover. Let rise in warm place for about 1 hour until doubled in bulk.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes.
Shape each half into a loaf. Place in greased 8x4x2-inch loaf pans. Cover.
Let rise for about 35 minutes until nearly double. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning.
Remove from pan, then cool on a wire rack.
Serve and enjoy!
