|Water/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Potato/Null||1 Medium, peeled and cubed (Null)|
|Buttermilk/Sour milk||1 Cup (16 tbs) (Null)|
|Sugar/Null||3 Tablespoon (Null)|
|Margarine/Butter||2 Tablespoon (Null)|
|Salt||1 Teaspoon (Null)|
|All purpose flour/Null||6 1⁄2 Cup (104 tbs) (Null)|
|Active dry yeast/Null||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
In saucepan combine water and potato.
Heat to boiling.
Cover and cook 12 to 14 minutes or until very tender.
Do not drain.
Mash potato in the water.
Measure potato mixture.
If necessary, add additional water to make 1/4 cups total Return mixture to saucepan.
Add buttermilk, sugar, margarine and salt.
Heat or cool as necessary to 120° to 130°F.
In large mixing bowl combine 2 cups flour and the yeast.
Add potato mixture.
Beat on low speed of electric mixer until moistened.
Beat 3 minutes on high speed.
Stir in enough remaining flour to form moderately stiff dough.
On floured surface knead dough until smooth and elastic, 6 to 8 minutes.
Shape into a ball.
Place in greased bowl.
Turn greased side up.
Cover and let rise in warm place 45 to 60 minutes or until light and doubled in size.
Punch down dough.
Turn out onto floured surface.
Divide in half.
Cover and let rest 10 minutes.
Shape into 2 loaves.
Lightly dip tops in additional flour.
Place in 2 lightly greased 8x4-inch loaf pans, flour side up.
Cover and let rise 30 minutes or until nearly doubled in size.
Bake in preheated 350°F convection oven on rack #2 or #3 offset for 25 to 30 minutes (or bake in preheated 375°F radiant bake oven 35 to 40 minutes) or until golden brown and loaves sound hollow when lightly tapped.
Remove from pans and cool on wire rack.