Potato Bread - cooking recipe

Ingredients

1 stick butter plus 2 Tbsp.
1/2 c. sugar
1 1/2 tsp. salt
1 c. hot riced or mashed potatoes
1 1/2 c. hot potato water
2 pkg. active dry yeast
1/4 c. warm water
2 eggs, slightly beaten
7 to 8 c. flour

Preparation

Combine butter, sugar and salt in a large mixing bowl.
Add the potatoes and potato water, stirring well to blend.
Let cool to lukewarm.
Combine the yeast and warm water in a small bowl, stirring until dissolved, add to the potato mixture with 2 eggs. Stir in 3 cups flour to make a smooth batter.
Gradually add sufficient flour to make a soft dough that pulls away from the sides of the bowl.
Potatoes do make a sticky dough, but be careful not to add too much flour.
The less flour the more tender the bread.
Turn out onto a lightly floured surface and knead until smooth and satiny, about 10 minutes.
Place in a warm buttered bowl, turning to coat top.
Cover with plastic wrap or a large towel and let rise until doubled, about 1 to 1 1/2 hours.
If there is time, punch down the dough, knead in bowl and cover to rise again, about 45 minutes.