|Scalded milk||1/2 Cup (8 tbs)|
|Shortening/Butter / margarine||1/4 Cup (4 tbs)|
|Warm water||1/3 Cup (5.33 tbs) (105|
|Active dry yeast||1/2 Ounce (2 Packages, 0.25 Ounce Each)|
|Lukewarm riced cooked unseasoned potatoes||1 1/2 Cup (24 tbs)|
|Potato cooking water||1/2 Cup (8 tbs) (Use Lukewarm)|
|Sifted flour||5 1/2 Cup (88 tbs)|
Mix milk, shortening, sugar, and salt; cool to lukewarm.
Pour water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture, potatoes, potato cooking water, and about 2 cups flour; beat until smooth.
Mix in enough remaining flour to make a firm dough that leaves the sides of bowl clean.
Knead on a lightly floured board until elastic, about 10 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until double in bulk, about 1 hour.
Punch down, cover, and let rise again.
Punch down once more and knead lightly 1-2 minutes.
Divide dough in half, shape into 2 loaves, and place in greased 9"x5"x3" loaf pans.
Cover and let rise until almost doubled in bulk.
Toward end of rising, preheat oven to 400° F.
Bake loaves 10 minutes, reduce heat to 350° F. and bake 30-35 minutes longer until well browned and hollow sounding when tapped.
Turn out and cool upright on a wire rack before cutting.