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1
Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
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2
Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
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3
After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
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4
Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
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5
Pour the butter/potato mixture into the mixing bowl with the flour mixture.
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6
Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
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7
Knead with the dough hook for 10 minutes.
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8
(dough will remain slightly sticky).
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9
Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
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10
When fully risen, punch dough down and move to a floured surface.
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11
Slice into 2 equal pieces.
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12
Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
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13
With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
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14
Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
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15
Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
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16
During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
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17
When fully risen, place both loaves in preheated oven and bake for 15 minutes.
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18
After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
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19
Remove from oven and immediately and carefully place on racks to cool.
