Potato Bread

Scald milk.

Add sugar, butter, salt, and mashed potatoes.

Cool to lukewarm.

Meanwhile, dissolve yeast in water.

Add to cooled milk mixture.

Add whole wheat flour and 1 cup white flour.

Beat 2 minutes with mixer.

Stir in 6–7 more cups flour until dough leaves sides of bowl.

Turn onto lightly floured surface.

Knead gently until dough forms a smooth ball.

Place in greased bowl.

Turn once to grease top of dough.

Cover and let rise in a warm place away from drafts until doubled, 1½–2 hours.

Punch down and let rise again until double.

Turn onto floured surface and divide dough into 3 equal parts.

Cover and let rest 10 minutes.

Form into 3 loaves and place in greased bread pans.

Bake at 350° for 40–45 minutes.

Remove from pans and place on rack to cool.