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1
In a bread bowl, pour 1 cup warm water.
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2
Add 1 teaspoon honey. Do not stir.
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3
Slowly sprinkle 1 tablespoon yeast into water, making sure each particle gets wet.
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4
Again do not stir.
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5
Wait 10 minutes, until the yeast is thick and foamy.
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6
Add the following, stirring well between each addition:
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7
mashed potatoes, 1 1/2 cups warm water, salt and 2 cups flour.
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8
Then add oil.
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9
Add remaining flour, 1 cup at a time, until you use up most of the 8 cups of flour. This dough will be too sticky to handle if you do not get enough flour into it at this time.
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10
Knead dough on floured surface until smooth and elastic, 10 to 12 minutes.
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11
Keep the surface lightly dusted with flour if the dough is too sticky to handle.
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12
When dough is smooth and elastic, place into a greased bowl.
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13
Turn it to grease the top.
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14
Set in a warm, draft-free spot and allow it to rise until double in bulk, 1 1/2 hours.
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15
Punch dough down.
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16
Pull it away from the sides of the bowl.
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17
Turn it out onto a lightly floured kneading surface.
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18
Knead the dough to remove the large air bubbles, 1 minute.
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19
Cut it in half and set it aside to rest for 5 to 10 minutes.
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20
Shape the dough into loaves.
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21
Set in a warm, draft-free spot and allow to rise until double in size.
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22
Bake in 400u00b0 oven for 35 minutes.
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23
Cool immediately on a wire rack.
