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Potato  Bread

1 medium potato, peeled and diced
2 packages dry yeast
2 tablespoons butter or margarine
2 tablespoons sugar
2 tablespoons salt
1 cup milk
5 1/2 to 6 cups all-purpose flour

Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid.  Mash potato, and measure 3/4 cup; set aside.  Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees.  Dissolve yeast in potato liquid in a large mixing bowl.  Add butter and stir well.  Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour.  Gradually stir in enough of the remaining flour to make a stiff dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes).  Place in a well greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.  Punch dough down, and divide in half.  Shape each half into a loaf.  Place in two well-greased 8 x 4 x 3 inch loaf pans.  Cover and let rise in a warm place (85 degrees), free from drafts.  Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped.  Yield 2 loaves. 

From the recipes of Mrs. Johnson, Miami, TX

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