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1
Peel and chop potato.
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2
Boil until tender.
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3
Drain, reserving water.
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4
Mash the potato.
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5
Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes.
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6
Add a bit of flour to make a soft sponge.
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7
In the meantime, warm the milk.
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8
Pour it over 2 cups flour.
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9
Beat until smooth.
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10
Allow to cool slightly.
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11
Beat egg yolks with 1 cup sugar.
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12
Add warm flour mixture.
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13
Add stiffly beaten egg whites.
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14
Add yeast mixture.
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15
Cover and let rise until light.
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16
Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato).
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17
Add enough flour to make a medium soft dough.
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18
(It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes.
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19
Cover and let rise to double its bulk.
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20
Shape into loaves.
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21
(You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again.
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22
Bake at 325 F until golden.
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23
Be careful not to overbake.
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24
Make icing (or glaze) with powdered sugar and milk.
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25
Ice when bread is completed cooled.
