Potato Bread

Cook 1 medium potato in 2 1/2 cups water for 15 minutes. Reserve the water.

Mash the potato (should be 1 cup).

In a large bowl, sprinkle yeast over 1/2 cup reserved potato water that has been cooled to 105° to 115°.

To remaining potato liquid, add water (if necessary) to make 2 cups.

Add salt, sugar, oleo and 1 cup mashed potatoes.

To yeast mixture, add mashed potato liquid and 3 1/2 cups flour.

Beat with a mixer until smooth (2 minutes). Gradually add 3 1/2 cups additional flour, mixing with hands until dough is smooth and stiff (leaves side of bowl).

Knead until smooth and elastic, about 10 minutes.

Let rise until doubled (1 hour) covered.