|Potato||8 Ounce, pared and cubed (1 medium sized one)|
|Boiling water||1 Cup (16 tbs) (as needed)|
|Active dry yeast||1⁄2 Ounce (2 packages)|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||7 Cup (112 tbs)|
|Butter||2 Tablespoon, melted|
1) Preheat oven to 400 degrees.
2) In a pan boil 2 1/2 cups water and add potato cover the pan. Cook until tender. Drain and keep aside the liquid. Mash the potato to make 1 cup.
3) Take a large bowl, and mix yeast with 1/2 cup cooled potato liquid and dissolve.
4) Mix the remaining potato liquid with salt, sugar, the 2 tablespoons butter and mashed potato. Add water to make 2 cups. Stir the mixture until butter melts.
5) Add the yeast mixture and mashed-potato mixture with 3 1/2 cups flour and beat with electric mixer at medium speed until smooth.
6) Slowly add remaining flour and make smooth and stiff dough. Knead it on a lightly floured surface until smooth and elastic.
7) Take a lightly greased large bowl and put the dough into it. Cover and let it rise to double for about an hour
8) Then, knead the dough on a lightly floured pastry cloth or board and divide into half.
9) Roll out one-half into a 16-by-8-inch rectangle. Then, roll up from one end to another and press ends to seal and tuck under loaf.
10) Take a greased 9-by-5-by-3-inch loaf pan, put the dough with seam side down. Apply a coat it with melted butter. Repeat with other half of dough.
11) Leave the loaves to rise to double size. Set oven rack at lowest level.
12) Bake for 30 to 40 minutes, or until crust is deep golden-brown and loaves sound hollow when tapped.
13) Cool loaves on rack out of the pans. Then, apply a coat of lightly with flour.
14) Serve potato bread with any meat dish.
If crust becomes too brown while baking, cover with a piece of aluminum foil.