Old-Fashioned Potato Bread

Ingredients

• pkg instant mashed potato
• 2 pkg 14 oz active dry yeast
• 2 c warm water 105 to 115
• 14 c sugar
• 1 Tbsp salt
• 12 c butter or regular margarine softened
• 7 12 to 7 34 c unsifted all-purpose flour
• 2 Tbsp butter or margarine melted

Directions

1. Make potatoes for 2 servings as label directs using liquid omitting butter and seasoning
2. Measure 1 cup
3. In large bowl sprinkle yeast over water stir until dissolved
4. Stir in sugar and salt until dissolved
5. Add 1 cup potatoes butter and 3 12 cups flour
6. With electric mixer at medium speed beat until smooth 2 minutes
7. Gradually add 4 cups flour mixing with hands until smooth and stiff enough to leave bowl
8. Add remaining 14 cup flour if needed
9. Turn out onto lightly floured board
10. Knead until smooth electric small blisters appear on surface 10 minutes
11. Place in greased large bowl turn over
12. Cover with towel
13. Let rise in warm place 85 until double 1 hour
14. Turn out dough onto lightly floured pastry cloth or board
15. Divide in half
16. Roll out one-half into a 16 x 8-inch rectangle roll up from one end
17. Press ends even pinch to seal and tuck under loaf Place seam side down in greased 9 x 5 x 3-inch loaf pan
18. Brush surface lightly with some of the melted butter
19. Repeat with other half of dough
20. Let loaves rise in warm place until tops are rounded 1 hour
21. Set oven rack at lowest level
22. Preheat oven to 400
23. Bake 30 to 40 minutes or until deep golden brown and loaves sound hollow when tapped
24. If crust becomes too brown cover with brown paper
25. Turn out onto wire racks brush tops with remaining butter
26. Cool
27. Makes 2 loaves