Potato Bread - yeast

Method

• Proof the yeast and sugar in the 1/4 cup warm potato water.
• In a large mixing bowl combine the butter, salt, and liquids.
• Stir to melt the butter.
• Add the potatoes, stir in the yeast mixture, and add enough flour to make a stiff dough.
• Turn out on a floured board and knead until the dough is no longer sticky, 5 to 10 minutes.
• Place in a buttered bowl, and roll the dough around so that it becomes coated with butter.
• Cover, and allow to rise until doubled in bulk, 1 1/2 to 2 hours.
• Punch down the dough and knead briefly.
• Cover, and allow to rise again about 30 minutes.
• Place on a floured board and divide into two parts.
• Mold into balls.
• Cover the dough and let it rest 15 minutes.
• Shape into loaves and place in well-buttered 8 1/2 x 4 1/2-inch bread pans.
• Cover, and allow to rise in a warm place till the dough appears above the top of the pans.
• Dust the loaves with flour.
• Bake at 400 degrees 20 minutes, then reduce the heat to Bake another 20 to 30 minutes, or until brown and hollow-sounding when tapped with the knuckles.
• Immediately transfer to a rack to cool.