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1
Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning.
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2
Measure 1 cup.
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3
In large bowl, sprinkle yeast over water; stir until dissolved.
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4
Stir in sugar and salt until dissolved.
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5
Add 1 cup potatoes, butter and 3 1/2 cups flour.
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6
With electric mixer at medium speed, beat until smooth, 2 minutes.
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7
Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl.
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8
Add remaining 1/4 cup flour, if needed.
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9
Turn out onto lightly floured board.
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10
Knead until smooth, electric, small blisters appear on surface, 10 minutes.
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11
Place in greased large bowl; turn over.
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12
Cover with towel.
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13
Let rise in warm place (85u00b0), until double, 1 hour.
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14
Turn out dough onto lightly floured pastry cloth or board.
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15
Divide in half.
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16
Roll out one-half into a 16 x 8-inch rectangle; roll up from one end.
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17
Press ends even, pinch to seal and tuck under loaf. Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
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18
Brush surface lightly with some of the melted butter.
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19
Repeat with other half of dough.
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20
Let loaves rise in warm place, until tops are rounded, 1 hour.
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21
Set oven rack at lowest level.
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22
Preheat oven to 400u00b0.
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23
Bake 30 to 40 minutes or until deep golden brown and loaves sound hollow when tapped.
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24
If crust becomes too brown, cover with brown paper.
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25
Turn out onto wire racks, brush tops with remaining butter.
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26
Cool.
