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1
Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm.
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2
Mash potato and measure out 1/2 cup.
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3
Add 2 Tbsp sugar and the yeast to the lukewarm potato water, stir to dissolve. Stir in mashed potato and set mixture aside to double in bulk.
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4
Scald milk, add salt and cool to lukewarm.
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5
Melt butter and cool.
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6
In large warm mixing bowl (rinse with hot water and dry before using), beat eggs.
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7
Remove 1 Tbsp of eggs to use for brushing tops of loaves.
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8
Gradually beat in sugar, then melted butter.
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9
Combine egg and yeast mixtures.
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10
Blend thoroughly.
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11
Add 1 1/3 cups of the flour and 1/4 cup milk.
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12
Beat until completely mixed.
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13
Add another 1 1/3 cups flour and beat till blended.
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14
(All ingredients should be in your dough now except for the last of the flour you will be kneading with.) Turn out the dough on floured board.
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15
Add last 1 1/3 cups flour* and knead dough till smooth and elastic, 75 to 100 times.
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16
Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans.
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17
Allow it to double in bulk (about 1 hour). Preheat oven to 350 degrees.
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18
Brush loaves with beaten eggs.
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19
Bake for 35-45 minutes or until brown and done. They may be frozen.
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20
* Additional flour may have to be added to make a soft dough.
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21
Dough should be smooth not sticky after kneading is complete. - - - - - - - - - - - - - - - - - -
