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Potato Bread

1 med. potato, peeled and cubed
2 pkgs active dry yeast
2 Tbsps sugar
2 Tbsps shortening
1 Tbsp salt
6 1/2 to 6 3/4 cups all-purpose flour

In a saucepan, cook potato in 1 1/2 cups water until tender. Cool
to lukewarm. Set aside 1/2 cup of the cooking liquid. Mash potato
in remaining liquid, adding water if needed, to make 2 cups potato
mixture. Proof yeast in remaining liquid. Combine potato mixture,
yeast mixture, sugar, shortening and 1 Tbsp salt; mix well. Stir
in 2 cups of the flour' beat well. Let rise in a warm place until
double (about 45 minutes). Stir down and add enough of the remaining
flour to make a moderately stiff dough. Knead until smooth and
elastic (about 10 min.).

Shape into a ball and place in a greased bowl, turning once to
grease ball. Cover and let rise until double (about 45 min.).
Punch down and turn out onto a floured surface. Divide in half.
Cover and let rest 10 minutes. Shape into loaves and put in two
greased 8.5x4.5x2.5-inch loaf pans.

Cover and let rise until almost doubled (about 45 min.). If desired,
brush tops with milk and dust with flour. Bake at 375F for 40 to
45 minutes. Remove from pans and cool.


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