|Potato||1 Medium, peeled and cubed|
|Active dry yeast||2 Tablespoon (2 Packages)|
|All purpose flour||6 3⁄4 Cup (108 tbs)|
In saucepan cook potato in 1 1/2 cups water till tender.
Cool to lukewarm.
Set aside 1/2 cup of the cooking liquid.
Mash potato in the remaining liquid, adding water if needed, to make 2 cups potato mixture.
Soften yeast in reserved 1/2 cup cooking liquid.
Combine potato mixture, yeast mixture, sugar, shortening, and 1 tablespoon salt; mix well.
Stir in 2 cups of the flour; beat well.
Let rise in warm place till double (about 45 minutes).
Stir down; add enough remaining flour to make a moderately stiff dough.
Turn out on floured surface; knead till smooth and elastic (about 10 minutes).
Shape into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double (about 45 minutes).
Punch down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape each into a loaf.
Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (about 45 minutes).
If desired, brush tops lightly with milk and dust with flour.
Bake at 375° for 40 to 45 minutes.
Remove from pans; cool.