This is a very old recipe, but tried and true, using a potato yeast:

POTATE YEAST AND BREAD

STARTER:
1 pkg. yeast
1 qt. cooled potato water drained from 4 -5 unseasoned cooked potatoes
1/4/ sugar
1/4/ cup sieved cooked potato

Stir well and let ferment in a warm place 8-12 hrs. From then on store in refrigerator until ready to use.

POTATO YEAST BREAD

3 cups potato yeast starter
2 T sugar
1 T. salt
1 cup powdered milk
6 - 7 unsifted flour

Mix and knead well. Pour 2 T. oil in bowl. Roll and saturate stiff dough in oil. cover and let double (about 2 1/2 - 3 hours).

Punch down and mold into 2 large loaves, Cover and let double (about 1 hour)

Bake at 350 degrees until golden brown

Good luck

Sandy Wells
Homer, Alaska