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This is the April recipe from our A Year of Breads and More cookbook!

Potato Bread

2 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
about 8 cups all-purpose flour
½ cup water
1½ cups mashed potatoes
milk
¼ cup butter or margarine
2 eggs

In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In 2-quart saucepan mix water, mashed potatoes and 1/2 cups milk; add butter or margarine; over low heat, heat until very warm (1200 to 130⁰F.), stirring often. (Butter or margarine does not need to melt completely.) With mixer at low speed, gradually beat liquid into dry ingredients just until blended; beat in eggs. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Beat in 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often; Stir in enough additional flour (about 3¼ cups) to make a soft dough.

Turn dough onto well-floured surface and knead about 10 minutes, until smooth and elastic, kneading in about 11/2 cups flour. Shape into ball; place in greased large bowl, turning over so that top is greased. Cover; let rise in warm place (80 to 85F.), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed into dough leave a dent.)

Punch down dough: turn onto lightly floured surface; cut dough in half; cover with towel for 15 minutes and let rest.

Grease two 2-quart round, shallow casseroles. Shape 1 piece of dough into ball; place in casserole. Cut two parallel slashes on top. Repeat. Cover; let rise in warm place until doubled, about 1 hour. (Dough is doubled when one finger very lightly pressed against dough leaves a dent.)

Preheat oven to 400 F. Brush each loaf with milk. Bake 40 minutes or until well browned and loaves sound hollow when tapped. Remove from casseroles immediately; cool on racks.

Makes two 2¼-pound loaves.

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