Potato Bread

1 medium sized potato, peeled & diced
1 quart (4 c.) water
2 Tblsp. butter
3 tsp. salt
2 pkgs. active dry yeast*
1 tsp. sugar
1 c. luke warm water
11 to 12 c. sifted all-purpose flour, divided
*yeast: one 1/4 oz. package = 2-1/4 tsp. of bulk yeast; therefore to make this recipe, you will need 4-1/2 tsp. bulk yeast if not using packets.

Cook peeled & diced potato in the quart of water until tender. Drain potato reserving the water. Mash potato until lump free. Add mashed potato to the reserved water. Stir in butter and salt. Let mixture cool to luke warm.

Dissolve yeast & sugar in the 1 c. of luke warm water. Allow to stand for 5 to 10 minutes.

Add 6 cups of flour gradually to the potato mixture, beating after each addition until smooth. Mix in dissolved yeast and beat thoroughly. Cover and allow dough to rise in a warm place. Turn dough out onto a floured work surface. Then work in enough remaining flour to make a soft dough. Knead in flour until dough becomes smooth and satiny.

Transfer dough to a greased bowl and turn once to coat all sides. Cover and let rise until doubled in bulk.

Punch dough down and divide into 3 portions. Shape each portion into a loaf and place into greased bread pans. Cover and allow to rise until doubled in size.

Bake at 375* for 40 minutes. Remove from pans to cool.